Chicken Mac And Cheese

My Chicken Mac and Cheese is perfectly saucy, made with both stretchy mozzarella and sharp cheddar. It’s the comfort meal you’ve been craving! Try is straight out of the pot, or follow my easy additional instructions to bake it.

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.

Ingredients

Keeps scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump the Recipe” button at the top of the page!

• 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

1. Prep the pasta and chicken: Cook the pasta according to package instructions. Add the olive oil to a skillet over medium heat. Add the chicken and cook for 5-7 minutes, or until cooked through. Transfer the chicken to a plate.
2. Make the sauce: Add the onion to the same skillet and sauté for 3-5 minutes, or until translucent. Stir in the garlic and cook for another 30 seconds. Sprinkle the flour over the onion mixture and stir well, cooking for another minute. Whisk in the milk and dry mustard. Add the mozzarella and cheddar, then whisk until they’ve melted.
3. Finish the mac: Add the chicken and pasta to the skillet. Stir everything well to combine. Taste for seasoning. Serve with freshly grated parmesan.

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
• Honey 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
• Instant Pot Mac and Cheese
• Arugula and Walnut Pesto Pasta
• Chicken Pesto Caprese Pasta
• One Pot Creamy Parmesan Pasta
• Cheeseburger Hamburger Helper