Pulled Chicken Jalapeno Mac ‘n’ Cheese

This is a post sponsored by Meyenberg Goat Milk, all opinions are my own.

I enjoy the food I cook which makes it so much easier for me to maintain a healthy lifestyle. And picking the right ingredients that satisfy my nutritional needs without sacrificing flavor is important to me. That nutrition-flavor combo can look different depending on the meal, my nutritional needs for that day/week and even my mood. For example, there are times when all I want to eat are sweet potatoes; they take over my kitchen and there’s no space for other starches on plate.

With fall upon us, my soul just wants to cook things in the oven: casseroles, pies, muffins, breads, etc. Which is part of the reason why I’m sharing this macaroni and cheese recipe with you. This recipe would be great for a weeknight dinner or meal prep.  One of the exciting things about this recipe is that I’m using goat milk, goat milk cheddar cheese and goat milk butter specifically from Meyenberg Goat Milk. 

Pulled Chicken Jalapeno Mac and Cheese Meyenberg Goat Milk My Body My Kitchen 5


I’ve been using Meyenberg’s dairy products (yes, goat milk is dairy) for a few months now and I thoroughly enjoyed them. I use their goat milk in my morning oatmeal. The cheddar was a great addition to these egg muffin cups. And their butter is the only butter I use on my toast and muffins these days because of its exceptional buttery taste; I was actually very impressed when I first tried it.

Pulled Chicken Jalapeno Mac and Cheese Meyenberg Goat Milk My Body My Kitchen 5


Flavor-benefits aside, goat milk has other noteworthy advantages.

  • Protein and Potassium: One cup of whole goat milk has provides 8 grams of protein. Goat also provides more potassium that cow milk. This mineral is needed for our cells, nerves, and muscles need to function properly. Very important when you’re pretending to be an athlete like me.
Pulled Chicken Jalapeno Mac and Cheese Meyenberg Goat Milk My Body My Kitchen 5
  • Digestion: Goat milk and cow milk have similar protein content and flavor, goat milk is known to be easier to digest for some people. Goat milk has softer curds that are easier for our stomach enzymes to digest. Many people who react poorly to lactose do not have the same problem when they consumer goat milk.  From my personal experience, after months of drinking goat milk I am yet to notice any digestive issues as I have experienced drinking cow milk.
  • Easier on the Environment: The goat-milk industry is a growing and modernizing one with Europe having the most organized market for goat milk.  One of the factors driving this growth is consumers demanding more environmentally friendly options.  Dairy goats need less water per gallon of milk produced than dairy cows and emit nearly 20 times less methane per kilogram of body weight than dairy cows.


For this recipe I wanted to make a dish that could stand on its own as a tasty meal that will keep me satiated. Hence, the additional protein from the chicken breast to complement the protein from the dairy.

Pulled Chicken Jalapeno Mac and Cheese Meyenberg Goat Milk My Body My Kitchen 5

I roasted the chicken breast before shredding since the oven was going to used to bake the macaroni and dish. However, you can cook your chicken in whatever manner you prefer. I enjoyed this mac and cheese with some broccoli.

Pulled Chicken Jalapeno Mac and Cheese Meyenberg Goat Milk My Body My Kitchen 5

Let’s get to cooking.  Try this recipe and let me know what you think!

Prep Time: 10 minutes . Cook Time: 45 minutes . Yield: Serves 8

1 16 Oz Box Whole Grain Elbow Pasta
6 Oz Meyenberg Goat Milk Cheddar, grated
1 Tbsp Meyenberg Goat Milk Butter
2 Cups Meyenberg Whole Goat Milk
1 Cup Yellow Onions, finely chopped
2 Tbsp Flour
1/2 Tsp Smoked Paprika
1 Jalapeno Pepper, chopped
1 Lbs Chicken Breast
Poultry Seasoning
Salt & Black Pepper to taste
2 Tbsp Breadcrumbs (optional)
Chopped green onions for garnish

1. Preheat oven to 350 F.
2. Cook & shred chicken: Season chicken breast with poultry seasoning, salt and black pepper to taste. Roast chicken for 20 to 25 minutes until cooked.  Remove from oven and shred using a fork. While chicken is roasting prepare macaroni and cheese.
3. Cook pasta according to instructions.  Drain and set aside.
4. In a large saucepan, heat oil over medium heat.  Add onions and cook until golden brown. Stir in flour and mix until well combined. Gradually add milk and still until mixture is smooth. When mixture begins to bubble stir in cheese.
5. Add cooked macaroni, shredded chicken, jalapeno and seasonings.  Mix well. Add macaroni mixture to a baking dish or oven friendly skillet.  Top with any extra cheese and breadcrumbs (optional). Bake for 30 minutes. Garnish with green onions and sliced jalapenos.

Nutrition info: 367 Cals, 12g Fat, 47g Carbs, 7g Fiber, 16g Protein

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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