Easy Chicken Mac And Cheese Recipe
Mac and cheese has always been a top contender for my favorite comfort foods. The silky, cheesy sauce, soft noodles, it’s just a dream come true! I thought I’d bulk it up today and create a full meal packed with chicken for you. This is also a fantastic way to sneak some healthy vegetables into yours, or someone else’s diet. Toss in some peas, broccoli, even sautéed mushrooms! Anything hidden in that cheesy sauce sauce will go down easy.
Elbow pasta – AKA macaroni noodles. Chicken breast – You can also use precooked chicken; a great way to use up leftovers! Onion – White onion works best, but use whatever you have handy. Garlic – Use more or less as you prefer. Olive oil –Safflower, sunflower, canola, or avocado oils will work instead. Salt and pepper – Season to taste. Flour –I used all-purpose flour. 1.5 tbsp cornstarch mixed with a bit of water will work for a gluten-free alternative. Milk – I used 2%, however any type you have is fine. Dried mustard – You can use regular mustard instead. Mozzarella cheese – Freshly shredded. Cheddar cheese – Medium or old, freshly shredded. Parmesan – Fresh is best!
How To Make Chicken Mac And Cheese
Can I use other types of pasta?
This dish will work with many other types of pasta if you have some in the pantry you’d like to use up. The ultra cheesy sauce is just so delicious, it’s amazing with anything! This recipe works best with smaller shapes like farfalle, penne, shells, rotini, or scoobi doo.
What else can I mix into my mac and cheese?
This is the type of recipe I love to make to use up some ingredients I have hanging out in my fridge or pantry. Give some of these a try:
Ground chicken or other meats such as beef, pork, or turkey. Bacon Sausage Corn Peas Mushrooms Carrots Kale Spinach Broccoli
What to serve with chicken mac and cheese
While this recipe has the filling carbs and protein you need, if you want some variety on the table I have some great ideas for you: Veggies:
Steamed Broccoli Roasted Green Beans and Mushrooms Garlic Parmesan Roasted Brussels Sprouts Brandy Glazed Carrots
Freshly baked bread:
No Knead Skillet Bread Artisan Bread No Knead Bread Crescent Rolls
Is my sauce too thin?
You might find that the sauce looks a bit thin, but don’t worry! It’ll thicken up as it simmers, and will also get substantially thicker when you add the grated cheeses. Once the pasta is mixed in and has a chance to sit for 5-10 minutes and soak up some sauce and cool down, it’ll also thicken up quite a bit. After many years of mac and cheese mixing, I’ve found that thicker sauces can turn your mac and cheese into a bit of a brick. This is the trick for perfectly saucy mac and cheese.
Storing leftovers
Store in an airtight container and keep refrigerated up to 4 days. You can reheat in the microwave, or covered in the oven at 350F for 10-15 minutes. Leftovers will also last about 3 months frozen. It’ll be much easier to reheat if you let the leftovers thaw overnight in the fridge. Keep in mind freezing cooked pasta can make the texture softer.
Craving more dreamy pasta recipes?
Creamy Cajun Pastalaya One Pot Hamburger Helper Lasagna Arugula and Walnut Pesto Pasta Chicken Pesto Caprese Pasta One Pot Pasta Cheeseburger Hamburger Helper Instant Pot Mac And Cheese
title: “Chicken Mac And Cheese” ShowToc: true date: “2024-09-23” author: “Lester Zachary”
Be sure to try my Tuscan Mac and Cheese and Chicken Spinach Pasta recipes next!
Chicken Mac and Cheese
You just can’t beat a cozy batch of creamy Chicken Mac and Cheese! The way that flavorful cheese sauce fills up those little shell pockets, with juicy bites of seared chicken throughout, it’s just the best. While this is a big hit with kids and picky eaters, adults will definitely get on board too. It’s fun to get creative with the kinds of cheeses that you use, and even the shape of pasta that you select. Be sure to check out my pro tips below to make sure that this mac and cheese is the creamiest, most flavorful recipe you’ve ever tried!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Season and sear the chicken. Set aside and let rest, then cut into bite-sized pieces. Deglaze the skillet with white wine and let it reduce by half.
Melt the butter and stir in the flour to make a roux. Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer while you cook the pasta to al dente. Stir the cheese into the sauce over low heat.
Add the cooked pasta and seared chicken and stir to combine. The pasta will continue to absorb the sauce upon standing. Serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. These leftovers reheat pretty well. I use the ‘melt’ setting on my microwave or you can reheat over 50% power. A makeshift double boiler reheats creamy pastas really well too!
1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Meat Tenderizer– I use this almost every time I cook. Kitchen Tongs– This is how I turn the chicken while it sears. Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pasta Strainer– This is the one I have. Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for making the roux and stirring the sauce throughout this recipe. Better Than Bouillon– This is what I always use for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts.
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐ Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
