Description
Chicken mac and cheese brings pure comfort straight to your dinner table, combining creamy pasta with tender chicken in a soul-satisfying meal. Guaranteed to make family and friends smile, this classic dish delivers warmth and deliciousness in every single bite.
Ingredients
Scale
Proteins:
- 1.5 pounds boneless, skinless chicken breasts
Pasta and Cheese:
- 1 pound elbow macaroni
- 4 cups shredded cheddar cheese
- 2 cups shredded Gruyere cheese
- 1 cup shredded Monterey Jack cheese
- ¼ cup grated Parmesan cheese
Supporting Ingredients:
- ½ cup (1 stick) unsalted butter
- 4 cups whole milk
- ½ cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons melted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
Instructions
- Select boneless chicken breasts and pat them completely dry with paper towels to ensure perfect seasoning adherence.
- Blend 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, and ¼ teaspoon cayenne pepper in a small bowl. Thoroughly coat chicken with this spice mixture.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side until internal temperature reaches 165F.
- Transfer chicken to a cutting board and let rest 3 minutes. Shred into bite-sized pieces using two forks.
- Boil 1 pound elbow macaroni in salted water for 8-9 minutes until al dente. Drain pasta and set aside.
- Melt ½ cup unsalted butter in a large pot over medium heat. Whisk in ½ cup flour, stirring constantly for 1-2 minutes.
- Gradually pour 4 cups whole milk into the roux, whisking continuously to prevent lumps from forming.
- Reduce heat to low and simmer sauce for 5-7 minutes, stirring until mixture thickens slightly.
- Season sauce with 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon nutmeg. Taste and adjust seasoning.
- Remove pot from heat and blend in 4 cups cheddar cheese, 2 cups Gruyere, and 1 cup Monterey Jack, stirring until completely smooth.
- Fold cooked macaroni into cheese sauce, ensuring every noodle gets coated thoroughly.
- Gently mix shredded chicken into the mac and cheese until evenly distributed.
- Transfer mixture to a greased 9×13 inch baking dish, spreading evenly.
- Mix 1 cup panko breadcrumbs, ¼ cup Parmesan, 2 tablespoons melted butter, and ¼ teaspoon garlic powder in a small bowl.
- Sprinkle breadcrumb mixture uniformly across the top of the mac and cheese.
- Preheat oven to 375F. Bake for 20-25 minutes until topping turns golden brown and edges bubble.
- Allow dish to rest 5-10 minutes before serving to let sauce set and flavors meld.
Notes
- Use high-quality cheese for the most flavorful sauce, selecting sharp cheddar and good melting cheeses like Gruyere.
- Pat chicken completely dry before seasoning to ensure a perfect golden-brown exterior when searing.
- Allow the roux to cook for the full 1-2 minutes to eliminate raw flour taste and create a smooth cheese sauce base.
- For gluten-free adaptation, substitute all-purpose flour with cornstarch or a gluten-free flour blend, and use gluten-free breadcrumbs on top.
- Prep Time: 15 minutes
- Cook Time: 40-47 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 682 kcal
- Sugar: 4 g
- Sodium: 630 mg
- Fat: 39 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 47 g
- Cholesterol: 140 mg