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Creamy Chicken Mac and Cheese

This creamy chicken mac and cheese is a comforting, family-friendly dish that combines tender chicken, elbow macaroni, and a rich cheese sauce, baked to perfection for a delightful meal any night of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Mac and Cheese
  • 1 lb boneless skinless chicken breasts, diced Fresh or frozen breasts work well; ensure they're fully thawed.
  • 8 oz elbow macaroni Traditional choice, but other pasta shapes can be used.
  • 2 cups sharp cheddar cheese, freshly shredded Freshly shredded melts better than pre-shredded.
  • 2 cups whole milk
  • 4 tablespoons unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1/2 cup breadcrumbs, optional (panko preferred) For a crunchy topping.
  • optional Fresh parsley for garnish

Method
 

Preparation
  1. Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook for 7-8 minutes until al dente. Drain and set aside.
  2. In a large skillet, melt 2 tablespoons of butter over medium heat. Season the diced chicken with salt and pepper and add to the skillet. Sauté for 5-7 minutes until golden and cooked through. Remove and set aside.
  3. In the same skillet, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes to form a light golden paste.
  4. Gradually whisk in the milk, stirring constantly for 4-5 minutes until the sauce thickens.
  5. Lower the heat and slowly incorporate the shredded cheese, stirring until completely melted. Add garlic powder and adjust seasoning with salt and pepper.
  6. Gently mix the cooked macaroni and chicken into the cheese sauce until well-coated.
  7. For baked version, transfer to a greased baking dish, sprinkle with breadcrumbs, and bake at 350°F for 20 minutes until golden and bubbly.
  8. Let it rest for 5 minutes before serving, garnishing with fresh parsley if desired.

Notes

To make ahead, assemble up to the baking stage and refrigerate. Store leftovers for up to 3-4 days in an airtight container. For freezing, cover tightly and store for up to 2 months.