mac and cheese with chicken recipe

Written BySheba G Updated On
mac and cheese with chicken recipe
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The Best mac and cheese with chicken recipe

I’m so excited to share this mac and cheese with chicken recipe with you all. This dish is a classic for a reason, and I just can’t get enough of it. The creamy pasta, the tender chicken, and the perfectly balanced flavors all come together to create a truly satisfying meal.

My kids love it when I serve this for dinner, and it’s always a hit at family gatherings. I’ve even been known to whip it up for a quick weeknight meal when I’m short on time. The best part?

It’s incredibly easy to make and requires minimal effort. Just cook the pasta, mix in some shredded cheese, add in some cooked chicken, and voila! You have a delicious meal that’s sure to please even the pickiest of eaters.

I’ve been making this recipe for years now, and it never fails to impress. Whether you’re serving it up as a main course or as a comforting side dish, this mac and cheese with chicken is sure to become a staple in your household. One of the things I love most about this recipe is how versatile it is.

You can customize it to your heart’s content with different types of cheese, herbs, or even add-ins like cooked bacon or diced veggies. It’s a true crowd-pleaser, and I’m confident you’ll love it just as much as we do.

Creamy Mac and Cheese with Chicken

Creamy Mac and Cheese with Chicken

4.6 from 579 votes

A comforting and hearty dish combining tender chicken with creamy, cheesy macaroni. This baked version features a golden, crunchy topping for added texture.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Pasta and Chicken

8 oz elbow macaroni
2 cups cooked chicken, shredded or diced
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

For the Cheese Sauce

3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
1/2 tsp salt
1/4 tsp black pepper

For the Topping

1/2 cup panko breadcrumbs
2 tbsp unsalted butter, melted
2 tbsp grated Parmesan cheese

👨‍🍳Directions

1Preheat the oven to 375°F (190°C).
2Bring a large pot of salted water to a rolling boil over high heat.
3Add the elbow macaroni and cook until al dente, about 7 to 8 minutes, then drain in a colander and set aside.
4In a medium saucepan over medium heat, melt the 3 tablespoons of butter.
5Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is bubbly and golden.
6Slowly pour in the milk and heavy cream while whisking continuously to prevent lumps.
7Increase the heat to medium-high and bring the sauce to a gentle simmer, whisking often, until it thickens enough to coat the back of a spoon, about 3 to 4 minutes.
8Reduce the heat to low and add the shredded cheddar, mozzarella, garlic powder, onion powder, paprika, salt, and pepper, stirring until the cheese is fully melted and the sauce is smooth.
9In a large mixing bowl, combine the cooked macaroni, shredded chicken, and the cheese sauce.
10Stir gently until everything is evenly coated.
11Transfer the mixture into a greased 9×13 inch baking dish and spread it into an even layer.
12In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese until the crumbs are moistened.
13Sprinkle this topping evenly over the mac and cheese.
14Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.
15Let it rest for 5 minutes before serving.

🔧Equipment

Large pot
Medium saucepan
Whisk
9×13 inch baking dish
Mixing bowl
Colander

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 95mg🧂Sodium: 720mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a quicker version, use rotisserie chicken. You can also add steamed broccoli or peas for extra vegetables. To make it gluten-free, substitute gluten-free pasta and use a gluten-free flour blend for the roux.

Watch Video Of How Creamy Mac and Cheese with Chicken Works

This mac and cheese with chicken recipe has been a staple in our household for years now – we just can’t get enough of it! Not only is it incredibly delicious, but it’s also super easy to whip up on any given day.

Plus, using leftover chicken makes this dish an excellent way to reduce food waste while still serving up something truly satisfying. One of my favorite things about this recipe is how well it stores in the fridge or freezer – simply thaw out leftovers when you’re ready for another comforting meal.

❓ Frequently Asked Questions About Creamy Mac and Cheese with Chicken

1. What type of pasta is best for mac and cheese with chicken?

Elbow macaroni is my go-to choice for this recipe – its ridged texture holds onto the creamy sauce perfectly. However, feel free to experiment with other shapes if you prefer.

2. Can I use leftover chicken for this recipe?

Absolutely! In fact, using leftover chicken is a great way to reduce food waste and save time in the kitchen.

3. How do I prevent the mac and cheese from becoming too sticky or clumpy?

To avoid this issue, make sure to cook your pasta al dente before mixing it with the cheese sauce – undercooked pasta can lead to an unpleasant texture.

4. Can I make this recipe ahead of time? Yes, but keep in mind that the pasta will absorb more liquid from the cheese sauce over time – so you may need to adjust the amount of milk or cream accordingly when reheating.

5. What’s the best way to reheat mac and cheese with chicken?

To preserve the creamy texture of your macaroni dish, reheat gently over low heat – avoiding high heat can help prevent scorching or separation of the sauce.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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