Chicken Mac And Cheese Recipe

I’ve tried a lot of mac and cheese recipes over the years, but this one has become my family’s new favorite weeknight request. This creamy, hearty chicken mac and cheese recipe balances savory, tender chicken pieces with a rich cheddar sauce and a vibrant red pepper swirl that adds a layer of unexpected complexity. It’s the ultimate comfort food for a cozy weeknight meal, delivering restaurant-quality taste in less than an hour of hands-on work. We’ve perfected the balance between a quick-cooking chicken component and a from-scratch cheese sauce, resulting in a perfectly baked dish that never disappoints. Get ready for a new family tradition that goes beyond the box and into delicious, homemade goodness.

Ingredients

• For the Macaroni and Chicken
  400g (14 oz) elbow macaroni: Cooked al dente and rinsed with cold water to stop the cooking process and prevent clumping.
  500g (1.1 lbs) boneless, skinless chicken breast: Cut into even 2cm (3/4-inch) cubes for quick and even cooking; season with salt and pepper.
  15g (1 tablespoon) olive oil: For browning the chicken and ensuring a crispy Panko topping.
• For the Roasted Red Pepper Swirl
  2 large red bell peppers (about 400g / 14 oz total): Roasted in the oven to sweeten them and add depth; remove skins easily by steaming. (You can also use jarred roasted red peppers in a pinch for convenience, just drain well.)
  60g (2 oz) cream cheese, softened: Adds body to the purée and enhances creaminess; must be softened for a smooth texture.
  5ml (1 teaspoon) smoked paprika, divided: Essential for the smoky flavor; use half in the purée and half in the topping.
• For the Cheese Sauce
  60g (4 tablespoons) unsalted butter: The foundation of the roux; choose unsalted to control the saltiness of the sauce.
  60g (1/2 cup) all-purpose flour: Creates the roux base for thickening the milk; cook for 1-2 minutes to eliminate the raw flour taste.
  720ml (3 cups) full-fat milk: Use whole milk for a rich, creamy texture and a sturdy sauce base. (Avoid skim milk, as it can cause a thinner, grainy result.)
  280g (2.5 cups) shredded sharp cheddar cheese: Provides the essential sharp, savory flavor; shred from a block for the best melting results.
  110g (1 cup) shredded Monterey Jack cheese: A creamy melting cheese that balances the sharp cheddar and prevents a grainy texture.
• For Flavoring and Topping
  5ml (1 teaspoon) Dijon mustard (alcohol-free): Enhances the cheese flavor without adding a distinct mustard taste.
  0.5g (1/4 teaspoon) ground nutmeg: A traditional, subtle spice that deepens the flavor of the cheese sauce.
  5ml (1 teaspoon) fine sea salt: Essential for seasoning the sauce; taste and adjust as needed.
  2.5ml (1/2 teaspoon) freshly ground black pepper: For a touch of spice and flavor complexity.
  60g (1 cup) Panko breadcrumbs: Provides a superior, crispier crust compared to standard breadcrumbs; mixed with remaining smoked paprika for flavor.
  15g (1 tablespoon) fresh parsley, finely chopped: For optional garnish; adds a final touch of color and freshness.

Instructions

1. Prepare the Red Peppers and Pasta
   Preheat oven to 190°C (375°F). Halve and deseed the red bell peppers, place them skin-side up on a baking sheet, and roast for 20-25 minutes until skins blister and turn slightly black. Transfer roasted peppers to a bowl and cover tightly with plastic wrap to steam for 10 minutes; peel off skins when cool enough to handle. While peppers roast, cook macaroni according to package directions until al dente, rinse with cold water, and set aside.
2. Brown the Chicken and Make the Purée
   Heat 15ml olive oil in a large skillet over medium-high heat. Add cubed chicken, season generously with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through; set aside. In a food processor, combine the roasted red bell peppers, 2.5ml smoked paprika, and softened cream cheese; blend until completely smooth and season with a pinch of salt. Reserve 15ml (1 tablespoon) of the purée for serving and set the rest aside.
3. Prepare the Roux and Cheese Sauce
   Melt 60g unsalted butter in a large saucepan or Dutch oven over medium heat. Whisk in the all-purpose flour and cook, stirring constantly, for 1-2 minutes until a pale roux forms. Gradually whisk in the 720ml milk, ensuring no lumps remain. Bring to a simmer, whisking occasionally, until the sauce thickens significantly, about 5-7 minutes. Remove the pan from the heat. Add the shredded cheddar and Monterey Jack cheeses, Dijon mustard, nutmeg, salt, and black pepper; stir until all the cheese is completely melted and the sauce for this chicken mac and cheese recipe is smooth and creamy. If the cheese sauce feels too thick or grainy, whisk in an additional splash of cold milk or heavy cream off the heat to smooth it out.
4. Assemble and Bake the Dish
   Add the cooked macaroni and browned chicken to the cheese sauce, stirring gently to combine until everything is evenly coated. Spread half of the chicken mac and cheese mixture into the prepared 23×33 cm (9×13 inch) baking dish. Drop spoonfuls of the red pepper purée over the surface of the mac and cheese. Top with the remaining mac and cheese mixture. Gently swirl the red pepper purée into the top layer using a knife to create visible ribbons of color on the final chicken mac and cheese.
5. Add Topping and Serve
   In a small bowl, combine Panko breadcrumbs with the remaining 2.5ml smoked paprika and 15ml olive oil. Sprinkle evenly over the top of the mac and cheese mixture. Bake for 25-30 minutes, or until the mac and cheese is bubbly and the Panko topping is golden brown and crisp. Let rest for 5-10 minutes before serving; drizzle with reserved purée and garnish with fresh parsley. This high-protein meal is perfect for a weeknight family dinner.

Make-Ahead & Meal Prep Tips for Chicken Mac and Cheese

• Make-Ahead Instructions (Refrigerated)

  To prepare this dish in advance, follow all instructions up to the point of adding the Panko topping (Step 4). Cover the assembled casserole dish tightly with plastic wrap and refrigerate for up to 2 days. When ready to bake, remove from the fridge 30 minutes before baking, add the Panko topping, and bake at 190°C (375°F) for 30-35 minutes, or until bubbly and heated through.

• Freezing Instructions

  For longer storage, freeze the prepared mac and cheese (without the Panko topping) in an airtight container for up to 3 months. Thaw overnight in the refrigerator before baking, or add Panko and bake directly from frozen, adding an extra 15-20 minutes to the total baking time. This chicken mac and cheese recipe freezes beautifully, making it an ideal meal prep option.

• Preventing Mushy Pasta

  If making ahead, cook the macaroni to *very* al dente (about 2 minutes less than package directions) and rinse thoroughly. This prevents it from absorbing too much sauce and becoming mushy during reheating. This step is essential when making a large batch of chicken mac and cheese for later.

Troubleshooting Your Creamy Cheese Sauce

• Grainy Sauce Prevention

  A grainy texture usually means the cheese sauce broke or separated. To prevent this, ensure you remove the sauce from the heat *before* adding the shredded cheese. Use high-quality block cheese (pre-shredded cheese contains anti-caking agents that can interfere with melting). Add cheese in small handfuls, stirring well each time.

• Fixing a Separated Sauce

  If your sauce breaks, whisk in an additional splash of cold milk or heavy cream off the heat. If it still won’t come back together, a common trick is to add a pinch of baking soda, which helps emulsify the fat and cheese.

• Adjusting Consistency

  If the sauce is too thick, whisk in more milk, one tablespoon at a time, until the desired consistency is achieved. If too thin, make a slurry of cornstarch and water (1 part cornstarch to 2 parts water) and whisk into the simmering sauce until it thickens.

Kid-Friendly Variations and Swaps

• Red Pepper Swirl Option

  For picky eaters, offer the red pepper purée as an optional topping or side rather than swirling it directly into the whole dish. You can also mix a portion of the purée into just the adults’ servings of this creamy chicken mac and cheese recipe.

• Cheese Selection for Kids

  If the sharp cheddar is too strong for younger palates, swap out half of the sharp cheddar for mild cheddar or increase the Monterey Jack. This simple change helps make the dish more family-friendly.

• Pasta Shape Swaps

  While elbow macaroni is classic, any small, sturdy pasta shape will work well, such as penne, rotini, or shells. Choose a shape your family loves.

• Hidden Veggie Boost

  To add extra nutrition without detection, purée 1 cup of steamed cauliflower or a handful of fresh spinach into the milk before making the cheese sauce; it will blend seamlessly into the sauce’s color and texture.

FAQs

• Can I use pre-cooked chicken (rotisserie chicken) instead of cooking it fresh?

  Yes, this is a great shortcut. Shred or cube pre-cooked chicken (about 500g) and add it to the cheese sauce in Step 7 along with the cooked pasta. This saves about 10 minutes of prep time for this chicken mac and cheese recipe.

• Can I make this mac and cheese without baking it?

  Yes, you can skip the baking step entirely if you prefer a stovetop mac and cheese. Just combine all ingredients in the pot and serve immediately. The baking process mostly creates the crispy Panko topping and further thickens the sauce.

• What’s the best type of milk to use for mac and cheese sauce?

  For the creamiest results, full-fat (whole) milk is highly recommended as its fat content helps create a stable emulsion with the cheese. Avoid skim milk, which can lead to a thinner or grainy sauce.

• How do I prevent the mac and cheese from drying out when baking?

  Ensure your pasta is only cooked al dente and that the sauce is slightly thinner than you’d serve on the stove (it thickens during baking). I usually cover the dish tightly with foil for the first 20 minutes of baking before removing it to crisp up the topping.

• What side dishes pair well with chicken mac and cheese?

  A simple green salad with vinaigrette, steamed broccoli, or roasted green beans are excellent choices. A crisp side dish provides a refreshing contrast to the rich, creamy main course.

• How long will leftovers last, and can I freeze them?

  Leftovers store well in an airtight container in the refrigerator for 3-4 days. While technically freezable, the texture may change upon reheating, becoming slightly more crumbly. The flavor of this chicken mac and cheese recipe holds up well, even on day three.

Conclusion

This chicken mac and cheese recipe delivers on flavor, comfort, and presentation, making it a new favorite for weeknight dinners and potlucks alike. Save this easy dinner idea to your collection on Pinterest for cozy family meals all year round.

chicken mac and cheese recipe

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• Author: Rachel Thompson
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This creamy chicken mac and cheese recipe combines tender chicken pieces with a rich cheddar sauce and a vibrant red pepper swirl. It’s the ultimate comfort food for a cozy weeknight meal, delivering restaurant-quality taste in less than an hour.

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Ingredients

Scale 1x2x3x

• 400g (14 oz) elbow macaroni, cooked al dente
• 500g (1.1 lbs) boneless, skinless chicken breast, cubed
• 15g (1 tablespoon) olive oil, divided
• 2 large red bell peppers (about 400g)
• 60g (2 oz) cream cheese, softened
• 5ml (1 teaspoon) smoked paprika, divided
• 60g (4 tablespoons) unsalted butter
• 60g (1/2 cup) all-purpose flour
• 720ml (3 cups) full-fat milk
• 280g (2.5 cups) sharp cheddar cheese, shredded
• 110g (1 cup) Monterey Jack cheese, shredded
• 5ml (1 teaspoon) Dijon mustard
• 0.5g (1/4 teaspoon) ground nutmeg
• 5ml (1 teaspoon) fine sea salt
• 2.5ml (1/2 teaspoon) freshly ground black pepper
• 60g (1 cup) Panko breadcrumbs
• 15g (1 tablespoon) fresh parsley, chopped (optional)

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Instructions

1. Prepare Red Peppers and Pasta: Preheat oven to 190°C (375°F). Halve and roast bell peppers for 20-25 minutes until skins blister; transfer to a covered bowl to steam for 10 minutes, then peel and set aside. Cook macaroni until al dente, rinse with cold water, and drain.
2. Cook Chicken and Make Purée: Heat half of the olive oil in a skillet over medium-high heat. Season chicken cubes with salt and pepper and cook for 5-7 minutes until browned. In a food processor, blend roasted peppers, softened cream cheese, and 1/2 teaspoon smoked paprika until smooth. Reserve 1 tablespoon of purée for serving.
3. Prepare Cheese Sauce: Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in milk until smooth, then bring to a simmer, whisking occasionally, until thickened (about 5-7 minutes). Remove from heat and stir in cheddar, Monterey Jack, mustard, nutmeg, salt, and pepper until cheese is fully melted and sauce is smooth.
4. Assemble Casserole: Add cooked macaroni and browned chicken to the cheese sauce; stir gently. Spread half of the mixture into a 9×13 inch baking dish. Add spoonfuls of the red pepper purée over the surface, then top with the remaining mac and cheese. Swirl the purée into the top layer with a knife.
5. Bake and Serve: Combine Panko breadcrumbs with remaining smoked paprika and olive oil; sprinkle evenly over the mac and cheese. Bake for 25-30 minutes until bubbly and the topping is golden brown. Let rest for 5-10 minutes before serving. Garnish with reserved purée and fresh parsley, if desired.

Notes

To make ahead, prepare the dish up to the point of adding panko, then refrigerate for up to 2 days or freeze for up to 3 months. When preparing the cheese sauce, remove it from the heat before adding the cheese to prevent a grainy texture, and add cheese in small handfuls, stirring well each time.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 715 kcal
• Sugar: 7 g
• Sodium: 1060 mg
• Fat: 29 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 56 g
• Fiber: 2 g
• Protein: 37 g
• Cholesterol: 125 mg