Made with AI
Oven-Baked Spicy Chicken Legs with Light Mac and Cheese
60 min 626 kcal per serving Medium
Ingredients
4 Servings
- chicken legs (skinless)800 g
- whole wheat elbow macaroni200 g
- low-fat milk200 ml
- reduced-fat cheddar cheese80 g
- olive oil1 tbsp
- paprika1 tsp
- garlic powder1 tsp
- black pepper1 tsp
- salt1 tsp
Instructions
- 1
Preheat your oven to 200°C (390°F).
- 2
In a large bowl, combine the chicken legs with olive oil, paprika, garlic powder, black pepper, and salt. Mix well to coat the chicken evenly.
- 3
Arrange the seasoned chicken legs on a baking tray lined with parchment paper.
- 4
Bake the chicken legs in the preheated oven for 35-40 minutes, or until cooked through and golden brown, turning once halfway through.
- 5
While the chicken is baking, bring a large pot of salted water to a boil. Add the whole wheat elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- 6
In a saucepan over medium heat, warm the low-fat milk until just steaming (do not boil). Gradually add the reduced-fat cheddar cheese, stirring constantly until the cheese is melted and the sauce is smooth.
- 7
Add the cooked macaroni to the cheese sauce and stir until well combined.
- 8
Serve the oven-baked spicy chicken legs hot with a side of light mac and cheese.
