chicken mac and cheese recipe
The Best chicken mac and cheese recipe
I love this recipe because it’s so adaptable. You can make it extra comforting by adding a splash of milk or cream to the cheese sauce, or leaner by using low-fat cheese and a bit of broth instead of heavy cream. It’s also great for meal prep because it tastes even better the next day, especially if you let it cool slightly before reheating. The pasta soaks up the flavors, and the chicken stays tender, making every bite satisfying. Plus, it’s a great way to use up extra chicken from a roast or grilled meal, turning leftovers into a whole new dish. Whether you’re feeding a crowd or just making dinner for the family, this recipe delivers warmth and satisfaction without any fuss.
Classic Creamy Chicken Mac and Cheese
A comforting dish combining tender chicken, rich macaroni, and a velvety cheese sauce—perfect for a cozy meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- 12 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup whole milk
- ½ cup heavy cream
- ½ cup mayonnaise
- 1 cup shredded Gruyère cheese
- ½ cup breadcrumbs
👨🍳Directions
-
1
Preheat oven to 400°F. Season chicken with garlic powder and paprika, then cut into bite-sized pieces. Heat olive oil in a skillet over medium-high heat. Cook chicken until no longer pink (about 6–7 minutes), then set aside. -
2
Cook macaroni according to package instructions until al dente. Drain, reserving ½ cup pasta water. -
3
In a large bowl, whisk together milk, heavy cream, mayonnaise, and half the cheddar cheese until smooth. Stir in cooked macaroni and half the Gruyère until fully coated. -
4
Preheat broiler. Spread mac and cheese mixture in a greased baking dish. Top with remaining cheese and breadcrumbs. Broil for 3–5 minutes until bubbly and golden.
🔧Equipment
- Mixing bowls
- Skillet
- Baking dish
- Foil
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Creamy Chicken Mac and Cheese Works
❓ Frequently Asked Questions About Creamy Chicken Mac and Cheese
How do I adjust the consistency of the cheese sauce for a thicker or thinner texture?
Use a cheese grater with a fine hole setting for a smoother sauce, or add an extra ½ to 1 cup of milk or cream to thin it out. For a thicker sauce, simmer the sauce slightly longer until it reduces by about ¼ cup, then stir in 1–2 tablespoons of cornstarch mixed with 1 tablespoon water to help thicken it further.
Can I substitute any of the ingredients for dietary restrictions?
Yes, you can swap the elbow macaroni for gluten-free pasta if needed. For a dairy-free version, use a dairy-free butter substitute, cheese blend (like Daiya or Violife), and ensure your milk is plant-based. Avoid substituting the breadcrumbs unless you replace them with crushed crackers or almond flour for texture.
What’s the best way to ensure the chicken stays moist while cooking?
Pat the chicken breasts dry before cooking to help them brown evenly. Cook them in a hot pan with a little oil until golden on each side (about 5–6 minutes per side). Remove from heat, tent loosely with foil, and let rest for 5 minutes before adding to the macaroni—this keeps them juicy.
How can I avoid making the macaroni soggy?
Cook the pasta in salted water until it’s al dente (about 8–10 minutes), then drain it immediately and toss with the sauce right before serving. If you’re worried about sogginess, add the chicken and sauce to the pasta in stages: cook the chicken first, then stir in the sauce, and finally toss with the pasta just before eating.
Can I make this recipe ahead of time and reheat it?
Yes, but reheat gently to avoid drying out the chicken. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 15–20 minutes, stirring halfway, or microwave in 30-second bursts, stirring between each. Add a splash of milk or cream if the sauce thickens too much.
