Creamy Chicken Mac and Cheese Recipe

Introduction

Creamy Chicken Mac and Cheese is a comforting, delicious twist on a classic favorite. Tender chicken combines with rich cheddar cheese and perfectly cooked macaroni for a satisfying meal that’s easy to prepare any night of the week.

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. Cook the elbow macaroni until al dente according to package instructions. Drain and set aside.
2. Step 2: In a large skillet, melt 2 tablespoons of butter over medium heat. Season the cubed chicken with salt and pepper, then add to the skillet. Cook for 5-7 minutes until the chicken is fully cooked and golden on the outside. Remove from the skillet and set aside.
3. Step 3: In the same skillet, melt the remaining 2 tablespoons of butter. Sprinkle in the flour and whisk continuously until smooth, about 1-2 minutes. Slowly pour in the milk while whisking to prevent lumps. Continue cooking and stirring until the sauce thickens, about 4-5 minutes.
4. Step 4: Reduce the heat to low and gradually add the shredded cheddar cheese, stirring until melted and the sauce is smooth. Stir in the garlic powder, and adjust salt and pepper to taste.
5. Step 5: Gently fold the cooked macaroni and sautéed chicken into the cheese sauce until everything is well coated.
6. Step 6 (Optional): For a crispy topping, transfer the mac and cheese mixture to an oven-safe dish. Sprinkle with breadcrumbs and bake in a preheated oven at 350°F for about 20 minutes until golden and bubbly.

Tips & Variations

• Use smoked cheddar or a blend of cheeses like Monterey Jack and Gruyère for added depth of flavor.
• Add sautéed onions or garlic for extra aroma and taste.
• For a lighter version, substitute milk with half-and-half or use reduced-fat cheese.
• Include steamed broccoli or peas to boost the vegetable content.
• To save time, use pre-cooked rotisserie chicken instead of raw chicken breasts.

Storage

Store leftover creamy chicken mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or on the stovetop over low heat, adding a splash of milk to restore creaminess if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like shells, penne, or rotini works well and holds the cheese sauce nicely.

Is it necessary to bake the mac and cheese with breadcrumbs?

No, baking with breadcrumbs is optional and adds a crunchy topping, but the dish is delicious served creamy straight from the stovetop.

Creamy Chicken Mac and Cheese Recipe

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★★★★★

4.6 from 185 reviews

This creamy chicken mac and cheese recipe combines tender chicken breasts with rich cheddar cheese sauce and perfectly cooked elbow macaroni. With optional breadcrumb topping baked to golden perfection, it makes a comforting and satisfying meal ideal for weeknight dinners or family gatherings.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 3–4 boneless skinless chicken breasts (about 1 lb)

Pasta

• 8 oz elbow macaroni

Cheese Sauce

• 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

Topping (Optional)

• ½ cup breadcrumbs

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, usually about 8 minutes. Drain the pasta well and set it aside while you prepare the chicken and cheese sauce.
2. Sauté the Chicken: Heat a large skillet over medium heat and melt 2 tablespoons of the butter. Cube the chicken breasts and season them with salt and pepper. Add the chicken to the skillet and cook for 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside. Remove the chicken from the pan and set aside.
3. Create the Cheese Sauce: In the same skillet, add the remaining 2 tablespoons of butter and let it melt. Sprinkle in the flour and stir continuously to form a roux, cooking until smooth and slightly golden, about 1-2 minutes. Gradually whisk in the whole milk, continuing to stir until the mixture thickens, about 4-5 minutes. Stir in the garlic powder along with salt and pepper to taste.
4. Add Cheddar: Reduce the heat to low and gradually add the shredded sharp cheddar cheese to the sauce, stirring constantly until fully melted and smooth, creating a creamy cheese sauce.
5. Combine: Gently fold the cooked pasta and sautéed chicken into the cheese sauce, ensuring every piece is evenly coated. Cook together for another 1-2 minutes to blend the flavors well.
6. Bake (Optional): For a crunchy topping, transfer the mac and cheese mixture into an oven-safe baking dish. Sprinkle the breadcrumbs evenly over the top. Bake in a preheated oven at 350°F (175°C) for about 20 minutes until the breadcrumbs turn golden brown and crispy. Remove from oven and let it cool slightly before serving.

Notes

• You can substitute chicken breasts with cooked rotisserie chicken for a quicker version.
• Adding more cheese or mixing different types of cheese like mozzarella or Monterey Jack can enhance the flavor and creaminess.
• For extra flavor, consider adding diced onions or garlic while sautéing the chicken.
• The breadcrumb topping is optional, but it adds a nice crunchy texture to contrast the creamy mac and cheese.
• Whole milk can be substituted with 2% milk for a lighter option, but the sauce may be slightly less creamy.

Keywords: chicken mac and cheese, creamy mac and cheese, cheddar cheese pasta, comfort food, easy dinner recipes