Chicken Mac and Cheese
What makes this recipe so amazing is how easy it is to prepare without sacrificing flavor. You can make it in less than an hour, and it’s guaranteed to be a crowd-pleaser! Plus, it’s a great way to sneak in some protein with the chicken while still indulging in that creamy, cheesy goodness we all love.
Equipment
- Large pot
- Large skillet or frying pan
- Medium saucepan
- Wooden spoon or whisk
- Colander
- Knife and Cutting Board
- Measuring cups and spoons
- Oven-safe baking dish
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts (about 1 lb), cooked and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Pasta:
- 8 oz elbow macaroni or any pasta shape you prefer
- Salt for boiling the pasta
For the Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk preferably whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Optional Toppings:
- ½ cup breadcrumbs for a crunchy topping
- Chopped parsley for garnish
Instructions
Cook the Chicken:
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Season the chicken breasts with salt and pepper on both sides, then place them in the skillet.
- Cook for about 6-7 minutes on each side, or until the chicken is fully cooked and the internal temperature reaches 165°F (75°C).
- Once cooked, remove from heat and let the chicken rest for a few minutes before dicing it into bite-sized pieces.
Boil the Pasta:
- Bring a large pot of salted water to a boil.
- Add the elbow macaroni and cook according to the package instructions (usually about 8-10 minutes).
- Drain the pasta and set it aside.
Make the Cheese Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Once melted, add the flour and whisk it together with the butter to form a roux. Cook for about 1-2 minutes to eliminate the raw flour taste.
- Gradually add the milk, whisking constantly to avoid lumps. Continue cooking and whisking until the sauce thickens, about 4-5 minutes.
- Add in the garlic powder, onion powder, salt, and pepper. Stir until the sauce is smooth and creamy.
- Lower the heat and add the shredded cheddar and mozzarella cheese, stirring until melted and combined.
Combine Everything:
- In a large bowl or the pot you used to cook the pasta, mix the cooked pasta, diced chicken, and cheese sauce.
- Stir everything together until the pasta is well-coated with the creamy sauce.
Optional Baking Step (for a crispy top):
- If you want a crispy topping, preheat your oven to 350°F (175°C).
- Transfer the mac and cheese mixture to an oven-safe baking dish.
- Sprinkle the breadcrumbs on top and bake for 10-15 minutes, or until the top is golden and bubbly.
Serve and Enjoy:
- Serve hot, and garnish with chopped parsley if desired. Enjoy your creamy Chicken Mac and Cheese!
Notes
Nutritional Value (per serving, approximate)
- Calories: 450-550 kcal
- Protein: 30-35g
- Carbohydrates: 35-40g
- Fat: 25-30g
- Fiber: 2-3g
- Sugar: 6-8g
- Sodium: 800-900mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.