Chicken Mac and Cheese

If you’re craving creamy, cheesy pasta with a hearty protein boost, this Chicken Mac and Cheese delivers. Tender chicken meets rich, melty cheese sauce and perfectly cooked macaroni — an ultimate comfort-food dish that’s easy enough for weeknights but special enough for guests.

Why You’ll Love This Recipe

• Creamy, dreamy cheese sauce that clings to every noodle.
• Tender, juicy chicken cubes make it a filling, protein-rich meal.
• Customizable: you can bake it for a crunchy crust or serve it stovetop for pure creaminess.
• Kid-friendly yet grown-up — great for family dinners.
• Can be dressed up with herbs, spices, or even more cheese.

Ingredients You’ll Need

• Pasta & Chicken
  • 250 g macaroni (or any short pasta you like)
  • 2 chicken breast fillets, cut into small cubes
• Cheese Sauce
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 500 ml milk (whole milk works best for richness)
  • ~200 g grated cheddar
  • ~100 g grated mozzarella
  • Optional: 50 g Parmesan, grated
  • 1 tsp mustard (Dijon or yellow, optional)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt & freshly ground black pepper, to taste
• To Finish (Optional)
  • ½ cup breadcrumbs
  • Fresh parsley, chopped (for garnish)

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Instructions

1. Cook the Pasta
   • Bring a large pot of salted water to a boil.
   • Add the macaroni and cook until al dente (follow package instructions).
   • Drain and set aside.
2. Cook the Chicken
   • In a skillet over medium heat, add a little oil and cook the cubed chicken until golden, cooked through, and no longer pink.
   • Season with salt and pepper. Remove from pan and keep aside.
3. Make the Cheese Sauce
   • In the same skillet, melt the butter over medium heat.
   • Stir in the flour to form a roux and cook for ~1–2 minutes, stirring constantly.
   • Slowly pour in the milk while whisking so no lumps remain. Keep stirring until the mixture thickens into a smooth sauce.
   • Reduce the heat, then stir in the cheddar, mozzarella (and Parmesan, if using) until fully melted.
   • Season with mustard, garlic powder, paprika, salt, and pepper.
4. Combine Everything
   • Add the cooked pasta and chicken back into the cheese sauce. Stir gently until everything is well coated.
5. Optional – Bake It
   • Preheat your oven to ~180 °C (350 °F).
   • Transfer the mixture into a baking dish.
   • Sprinkle the breadcrumbs on top.
   • Bake for about 15 minutes, or until the top is golden and crispy.
6. Serve
   • Garnish with chopped parsley.
   • Serve hot for maximum creaminess, or let it rest a few minutes if baked.

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You Must Know

• Stir the milk slowly into the roux to avoid lumps and get a silky sauce.
• Use good-quality cheese — the better the cheese, the smoother and richer the sauce.
• If your sauce is too thick, thin it with a little extra milk. If too thin, cook a little longer to reduce.
• Let the chicken rest a minute after cooking so it stays juicy.
• If baking, don’t overfill the dish or the topping may brown too quickly.

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Storage Tips

• Leftovers: Store in an airtight container in the fridge for up to 2 days.
• Reheating: Warm gently on the stove or in the microwave. Add a splash of milk if the sauce has thickened too much.
• Freezing: Not ideal — the pasta may get mushy and the sauce could separate when reheated.

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Ingredient Substitutions

• Pasta: Try penne, fusilli, or even shells instead of macaroni.
• Cheese: Swap in Gouda, Gruyère, or a mix for different flavor profiles.
• Chicken: Use shredded rotisserie chicken for a shortcut.
• Milk: Half-and-half or even light cream works for a richer sauce; lower-fat milk for lighter.
• Crunchy Topping: Use panko, crushed crackers, or even cooked bacon bits.

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Serving Suggestions

• Pair with a simple green salad dressed in lemon vinaigrette to cut through the richness.
• Serve garlic bread or dinner rolls on the side — great for scooping up sauce.
• Add steamed broccoli or mixed veggies to make it a more balanced meal.

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Pro Tips

• Use a whisk when making the roux and adding milk — helps prevent lumps.
• Once the cheese is in, keep the heat low so it melts gently and doesn’t get grainy.
• Taste and adjust seasoning after the cheese has melted — sometimes a little extra salt or mustard can make a big difference.

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Frequently Asked Questions

→ Can I use pre-cooked or rotisserie chicken?
Yes! Just shred or chop it and fold it into the sauce at the end.

→ Can I make this dairy-free?
Sort of — use plant-based milk (unsweetened) and vegan cheese, though the sauce texture will be a little different.

→ Can I meal-prep this for lunches?
Definitely. Portion it out into containers, and reheat with a little milk or water to refresh the sauce.

→ What if my sauce is lumpy?
You probably added milk too fast or didn’t whisk enough. Strain it if needed, then reheat gently while whisking.

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✨ This Chicken Mac and Cheese is the kind of dish that gives you cozy, homey vibes and never disappoints — creamy, hearty, and totally satisfying. Enjoy!

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