Creamy Chicken Mac and Cheese
A rich and comforting dish featuring tender chicken and al dente macaroni in a silky cheddar cheese sauce, perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 8 oz elbow macaroni About 2 cups dry
- 2 cups sharp cheddar cheese, shredded Packed
- 2 cups whole milk See substitutions below
- 4 tbsp unsalted butter, divided 2 tbsp for chicken, 2 tbsp for roux
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 1/2 cup breadcrumbs Optional, for topping
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente (usually 1 minute less than package directions). Drain and set aside.
- Season cubed chicken with salt, pepper, and a pinch of garlic powder. In a large skillet over medium heat, melt 2 tbsp butter. Add chicken in a single layer and cook, stirring occasionally, until no longer pink in the center and juices run clear, about 5–7 minutes. Transfer chicken to a plate.
Make the Roux and Sauce
- In the same skillet, melt remaining 2 tbsp butter over medium heat. Whisk in flour until smooth and bubbling but not browned, about 1 minute. Slowly whisk in the milk, a little at a time, then continue whisking until the sauce thickens, about 4–5 minutes.
- Lower heat to low and gradually stir in shredded cheddar a handful at a time, stirring until fully melted and smooth. Season with garlic powder, salt, and pepper to taste.
Combine and Bake
- Return the cooked chicken to the skillet and fold in the drained pasta until everything is evenly coated with the cheese sauce. Taste and adjust seasoning.
- Transfer mixture to an oven-safe dish, sprinkle breadcrumbs evenly over the top, and bake at 350°F for about 20 minutes until bubbly and golden.
- For a quicker crisp, broil 2–3 minutes—watch closely.
Notes
Store leftovers in an airtight container for 3–4 days. Can be frozen for up to 2 months. It’s great for batch cooking and leftovers. Use rotisserie chicken to cut active time—stir in shredded cooked chicken at the end.