Arsenio’s Chicken Alfredo Mac N Cheese 👑🧀🍗 Chicken: 1 tsp onion powder 2 tbsp Cajun seasoning 1 tbsp black pepper 2 tsp salt Cube your chicken, season it, then cook it halfway on the stove before finishing it in the oven. Roux: ½ cup butter (113g) ½ cup flour (60g) 3 garlic cloves 1 chicken bouillon cube, grated Salt to taste 1 tsp black pepper 1 tsp smoked paprika Melt the butter, add the garlic and cook for 30 seconds. Whisk in the flour and cook for 60–90 seconds. Add the grated chicken bouillon cube, then slowly add your milk and cream while whisking until it thickens. Sauce: 3 cups whole milk (720g) 1 cup heavy cream (240g) 3–4 cups shredded cheese (340–450g) — fontina, mozzarella, cheddar Take it off the heat and add your cheese 1 cup at a time until smooth. Pasta: 2 packs Barilla pasta (340g each) Boil the pasta just under al dente, drain and mix it into your cheese sauce. Add the chicken and mix everything together. Put it into a baking dish and cover the top with extra cheese… measure that with your eyes 😂 Bake at 375°F for 15 minutes, then broil on high for 3 minutes. Plate it up and finish with freshly grated Parmesan. 🧀
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