Description
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.
Ingredients
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)
-
Instructions
-
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.
-
-
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.
-
-
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.
-
-
Combine Everything
-
Add the cooked pasta and chicken back into the cheese sauce. Stir gently until everything is well coated.
-
-
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.
-
-
Serve
-
Garnish with chopped parsley.
-
Serve hot for maximum creaminess, or let it rest a few minutes if baked.
-
Notes
-
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.