FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
chicken mac and cheese recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: General
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.
Ingredients
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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