Creamy Chicken Mac and Cheese Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Combine: Gently fold the cooked pasta and sautéed chicken into the cheese sauce, ensuring everything is well coated and evenly mixed.
- 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.
Keywords: creamy chicken mac and cheese, chicken mac and cheese recipe, homemade mac and cheese, cheesy chicken pasta, baked mac and cheese
