Creamy Chicken Mac and Cheese Recipe

Introduction

Creamy Chicken Mac and Cheese is a comforting classic that brings together tender chicken, gooey cheddar, and perfectly cooked pasta in one delicious dish. It’s easy to make and perfect for a satisfying weeknight meal the whole family will love.

Ingredients

• 3-4 boneless skinless chicken breasts (about 1 lb)
• 8 oz elbow macaroni
• 2 cups sharp cheddar cheese, shredded
• 2 cups whole milk
• 4 tbsp unsalted butter
• ¼ cup all-purpose flour
• 1 tsp garlic powder
• Salt and pepper to taste
• ½ cup breadcrumbs (optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, about 7-8 minutes. Drain and set aside.
2. Step 2: In a large skillet, melt 2 tablespoons of butter over medium heat. Season the chicken breasts with salt and pepper, cut into cubes, then add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside.
3. Step 3: Remove the cooked chicken from the skillet and set aside. In the same skillet, melt the remaining 2 tablespoons of butter. Stir in the flour and garlic powder, mixing constantly to form a smooth paste. Gradually whisk in the milk, continuing to stir until the sauce thickens, about 4-5 minutes.
4. Step 4: Lower the heat and slowly stir in the shredded cheddar cheese until fully melted and the sauce is smooth.
5. Step 5: Return the cooked chicken to the skillet and fold in the drained macaroni until everything is evenly coated with the cheese sauce.
6. Step 6: For a crunchy topping, transfer the mixture to an oven-safe dish, sprinkle with breadcrumbs, and bake at 350°F (175°C) for about 20 minutes until golden brown. This step is optional but adds a delicious texture contrast.

Tips & Variations

• Use a sharp cheddar for a bold cheese flavor, or mix in mozzarella for extra gooeyness.
• Try adding cooked bacon or sautéed vegetables like spinach or mushrooms to boost flavor and nutrition.
• If you prefer a smoother sauce, blend it briefly with an immersion blender before adding the cheese.
• For a lighter version, substitute half-and-half or reduced-fat milk instead of whole milk.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if the sauce has thickened too much. If you baked it with breadcrumbs, reheating in the oven will help keep the topping crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before cooking to ensure even cooking and the best texture.

Is it necessary to bake the mac and cheese?

No, baking is optional. You can enjoy the dish straight from the stove for a creamy, softer texture, or bake it with breadcrumbs for a crunchy topping.

Creamy Chicken Mac and Cheese Recipe

Print Recipe

★★★★★

4.9 from 80 reviews

This creamy chicken mac and cheese recipe combines tender sautéed chicken with elbow macaroni in a rich, cheesy sauce made from sharp cheddar and whole milk. Optional baking with a breadcrumb topping adds a delightful crunch, making it a comforting and satisfying meal perfect for any occasion.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop and Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 3–4 boneless skinless chicken breasts (about 1 lb)
• Salt and pepper to taste
• 4 tbsp unsalted butter (divided)

Pasta

• 8 oz elbow macaroni

Cheese Sauce

• 2 cups sharp cheddar cheese, shredded
• 2 cups whole milk
• ¼ cup all-purpose flour
• 1 tsp garlic powder
• Salt and pepper to taste

Optional Topping

• ½ cup breadcrumbs

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package instructions, about 7-9 minutes. Drain the pasta thoroughly and set aside.
2. Sauté the Chicken: In a large skillet, melt 2 tablespoons of the butter over medium heat. Cut the chicken breasts into bite-sized cubes and season them with salt and pepper. Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. Remove the chicken and set aside.
3. Create the Cheese Sauce: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Sprinkle in the flour and stir continuously to form a smooth roux, cooking for about 1-2 minutes to eliminate the raw flour taste. Slowly whisk in the whole milk, continuing to whisk until the mixture thickens into a creamy sauce, approximately 4-5 minutes. Stir in the garlic powder, and season with salt and pepper to taste.
4. Add Cheddar: Reduce the heat to low. Gradually add the shredded sharp cheddar cheese to the sauce, stirring constantly until the cheese has melted fully and the sauce is smooth and creamy.
5. Combine: Gently fold the cooked pasta and sautéed chicken into the cheese sauce, ensuring everything is well coated and evenly mixed.
6. Bake (Optional): For a crunchy topping, transfer the mac and cheese mixture to an oven-safe dish. Sprinkle the breadcrumbs evenly over the top. Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until the top is golden brown and crispy. Remove from the oven and let cool slightly before serving.

Notes

• Use whole milk for the creamiest texture, but you can substitute with 2% milk if preferred.
• For a gluten-free version, use gluten-free flour and breadcrumbs or omit the breadcrumbs topping.
• Adjust the garlic powder and seasoning to your taste for more or less flavor.
• To make the topping more flavorful, mix the breadcrumbs with a little melted butter before sprinkling on top.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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