Chicken Goulash With Mac and Cheese [Rare Dish]

Hello to all hungry foodies who are looking for another unforgettable recipe – chicken goulash with mac and cheese! Today I’ll be making something that can be done within a relatively small timeframe, although you will need a lot of ingredients for this meal. Goulash is one of those dishes that take up to 5, 6, or even 10 hours to make with all the preparation and slow cooking.

While I do like quick food, I just had to share this one since it is an awesome dish for multiple people and is pretty healthy overall. Unlike traditional goulash or chicken stew, this dish can be made from chicken scraps, and trust us you’ll be licking your fingers. Let’s start with the ingredients first.

Ingredients for Chicken Goulash

• 3 lbs raw chicken breast
• 12 oz chopped Yellow Onions
• 10 oz fresh Tomatoes
• 5 oz Bell Peppers
• 3 oz Red bell Peppers
• 3 oz sweet paprika
• 2.5 tablespoons all-purpose flour
• 1 teaspoon black pepper
• 2 tsp chili flakes
• 2 tsp flaky salt or as much as you prefer
• 3 tbsp goose fat or you can use any oil. I’ve used sunflower oil for this recipe, and it turned out perfect!
• 4 cups water
• 1 large pot

Ingredients for Making Mac and Cheese

• 10 oz macaroni or any type of pasta that you prefer, I’ve used penne by Barilla in this recipe.
• 10 oz fresh cheese, you can use cottage or whatever you can find
• 2 cups milk
• 1 tsp salt 
• 2 tablespoons all-purpose flour 
• 1 medium-sized pot

Let’s Make One Helluva Goulash!

First, you’d like to dice tomatoes, bell peppers, and yellow onions and chop the chicken into 2-inch pieces so they don’t shrink too much after boiling.

Set your burner on medium heat and heat the oil in a pot for a couple of minutes add chopped onions. After the onions release the water (after 2 or 3 minutes), add bell peppers.

After the onion turns brown you should add chicken breast or any type of chicken meat that you have and sweet paprika. You can add the paprika freely and if you like spicy food, this is where you pick the spicy paprika instead of the sweet one, and make the whole dish different. I tried the spicy route a few times and it’s very good. The creme from the mac and cheese blends very well with the spicy chicken meat.

Stir chicken for 5 minutes and after it starts to cook and change color,  add salt, black pepper, and chili flakes; immediately after you’ve added the spices, add freshly chopped tomatoes. If you don’t like tomatoes, you can skip them, since the dish isn’t really “impacted” by this step a lot. It’s just my personal preference.

Finally, add homemade tomato sauce and add 4 cups of water. Cover and let it simmer for an hour, but check if after 50 minutes.

After an hour has passed mix all-purpose flour (you can also use various types of flour in this recipe) and sour cream, and add some hot stew water. Mix it well and toss it back into the stew. By adding water to the flour and sour cream mix, I’ve avoided creating any types of lumps.

Now It’s Time For Mac and Cheese

While the goulash is simmering, let’s make our mac n cheese. This isn’t the traditional US mac and cheese, it’s more on the Italian side, since I’m very close to Italy and love their way of making it (obviously). It’s simple and delicious.

Put the medium-sized pot on a burner and set it to medium heat. Add 2 cups of milk and 2 tablespoons of all-purpose flour add salt and pepper, and whisk.

Whisk until the mass thickens and add cheese (you should grade it or cut it into tiny pieces).

Meanwhile, prepare the macaroni as you like it, I prefer al dente which means that it’s not too soggy.  For al dente pasta, I put 10 oz of macaroni into 6 cups of water and cooked it for about 8 to 10 minutes. Also, the pasta needs to be dried thoroughly because you don’t want the cheese to become mushy.

You should serve it in a soup bowl. First, you’d like to add mac and cheese and cover it with as much goulash as you want. For the salad, I like to add fresh scallions a.k.a. spring onions. Enjoy and tell us how you liked the recipe in the comment section.

Chicken Goulash with Mac and Cheese Served

We are all done. One last thing to mention is that you should be careful when fusing the dish on the plate since both parts of it are somewhat watery. It’s best if they are kept separate on the plate, rather than mixing it all up.

Bon appétit, our chicken goulash with mac and cheese is ready!

If you’re looking for a faster chicken lunch, you can check out our spicy chicken and mushroom pilaf.