Chicken Mac and Cheese
A simple and comforting one-dish meal featuring tender chicken and creamy cheese sauce baked with pasta.
Ingredients
Pasta and Chicken
- 12 oz elbow macaroni or small pasta (Use pasta that fits a spoon easily. Whole wheat or gluten-free options work.)
- 1.5 lb boneless skinless chicken breasts, cut into 1-inch pieces (Trim any large fat and pat dry.)
Sauce Ingredients
- 3 tbsp butter (Use salted butter for extra flavor or unsalted if watching sodium.)
- 3 tbsp all-purpose flour (For a gluten-free option, use a 1-to-1 gluten-free flour.)
- 2.5 cups milk (whole or 2%) (Whole milk gives the creamiest result.)
- 1 cup chicken broth (Low-sodium broth lets you control salt.)
Cheese Blend
- 2 cups shredded sharp cheddar cheese (Grate your own cheese for better melting.)
- 1 cup shredded mozzarella cheese (Adds stretch and creaminess.)
- 1/2 cup grated Parmesan cheese (Use freshly grated if possible.)
Seasonings and Toppings
- 1 tsp Dijon mustard (Mustard brightens the sauce.)
- 1/2 tsp garlic powder (Adds savory depth.)
- 1/2 tsp onion powder (Adds savory depth.)
- 1 tsp paprika (Smoked paprika adds a subtle smoky note.)
- 1/2 cup breadcrumbs or crushed crackers for topping (Mix with 1 tbsp melted butter for crunch.)
Garnish (Optional)
- 2 tbsp chopped fresh parsley (Brightens presentation.)
Instructions
Preparation
- Preheat the oven to 375°F and grease a 9 by 13-inch baking dish.
- Cook the pasta according to package directions until al dente, reducing time by 1 minute. Drain and set aside.
- Season the chicken pieces with salt, pepper, paprika, and garlic powder.
Cooking
- In a large skillet over medium-high heat, melt 1 tbsp butter and brown the chicken in batches, about 3 to 4 minutes. Remove and set aside.
- In the same skillet, melt the remaining 2 tbsp butter, whisk in the flour and cook for 1 minute.
- Slowly add the milk and chicken broth to the skillet, whisking until smooth.
- Stir in Dijon mustard, garlic powder, onion powder, and half the cheddar and mozzarella. Cook until the cheese melts and the sauce thickens, about 3 minutes.
Assembly and Baking
- Combine cooked pasta, browned chicken, and cheese sauce in the greased baking dish, stirring until evenly coated.
- Sprinkle remaining cheeses on top, mix breadcrumbs with 1 tbsp melted butter, and sprinkle over the top.
- Bake uncovered for 20 to 25 minutes until the top is bubbly and golden. Let rest 5 minutes before serving.
- Garnish with parsley and serve warm.
Notes
This dish makes great leftovers. Store in an airtight container in the fridge for up to 4 days. It can be frozen for up to 3 months.