Cajun Butter Chicken Mac & Cheese Crunch Tacos

Ingredients

Cheese shells

• 1½ cups shredded cheddar
• ¾ cup grated Parmesan

Creamy mac

• 2 cups fully cooked prepared mac and cheese (store-bought or your own cooked recipe)
• ⅓ cup shredded cheddar
• 2 tbsp heavy cream or milk

Cajun butter chicken

• 2 cups cooked chicken, chopped
• 1 tbsp Cajun seasoning
• 2 tbsp butter
• 2 garlic cloves, minced
• 1 tsp hot sauce

Ranch drizzle and finish

• ¼ cup ranch
• 1 tbsp milk
• 1 tsp lemon juice
• 2 tbsp grated Parmesan
• 2 tbsp chopped scallions
• ¼ tsp red-pepper flakes, optional

Step by step

1. On a parchment-lined sheet, shape six 5-inch circles from the cheddar and Parmesan. Bake at 400°F for 6–8 minutes until bubbling and golden.
2. Cool 30–45 seconds, then drape each cheese round over a spoon handle or taco form. Let cool until crisp.
3. Warm the mac and cheese with ⅓ cup cheddar and cream or milk until creamy.
4. Melt butter in a skillet with garlic. Add chicken, Cajun seasoning, and hot sauce; toss 2–3 minutes until hot.
5. Whisk ranch, milk, and lemon juice.
6. Fill crisp shells with mac and chicken. Drizzle with ranch; finish with Parmesan, scallions, and optional pepper flakes.

← Back to Food Lab