Mississippi Chicken Mac & Cheese : Creamy, Tangy & Ultimate Comfort Food
This Mississippi Chicken Mac & Cheese is next-level comfort—juicy, pepperoncini-infused shredded chicken folded into ultra-creamy stovetop mac. It’s bold, buttery, and packed with flavor in every bite. Whether it’s game day, cold weather dinner, or just a “need something ridiculously good” moment, this dish absolutely delivers.
- Prep Time: 20 minutes
- Cook Time: 6–7 hours (slow cooker)
- Total Time: 0 minute
- Yield: 6–8 1x
Ingredients
For the Mississippi Chicken:
2 lbs boneless skinless chicken thighs or breasts
1 packet ranch seasoning mix
1 packet au jus gravy mix
½ cup unsalted butter
½ cup sliced pepperoncini peppers + a few tablespoons of juice
For the Mac & Cheese:
1 lb elbow macaroni
2 tbsp butter
2 tbsp flour
2½ cups milk
2 cups shredded sharp cheddar cheese
1 cup mozzarella or Monterey Jack
Salt & pepper to taste
Instructions
Make Mississippi Chicken:
In a slow cooker, add chicken, ranch mix, au jus mix, butter, and pepperoncini (with juice).
Cook on low for 6–7 hours or high for 4 hours. Shred chicken and stir back into juices.
Cook Macaroni:
Boil pasta according to package. Drain and set aside.
Make Cheese Sauce:
In a large pot, melt butter, then whisk in flour to form a roux. Slowly whisk in milk until smooth and thickened.
Stir in cheeses until melted and creamy.
Combine:
Fold shredded Mississippi chicken into the cheese sauce. Add pasta and stir until fully coated. Adjust seasoning to taste.
Serve:
Garnish with chopped parsley or extra pepperoncini for kick. Serve hot and melty.
Nutrition
- Calories: 620 kcal
- Fat: 32 g
- Carbohydrates: 45 g
- Protein: 35 g