chicken mac and cheese

this chicken mac and cheese combines a golden, bubbly cheese crust with tender macaroni and spicy chicken pieces enveloped in a velvety, golden cheese sauce.

why you will love this chicken mac and cheese recipe

• easy recipe: this chicken mac and cheese recipe uses pretty simple ingredients with steps that are generally quite straightforward. it’s also pretty easy to make ahead of time for a special dinner or party.

• versatile and easy to customise – you can easily customise spice levels to your taste in this chicken mac and cheese recipe by adjusting the spices. this chicken mac and cheese can also be enjoyed in a variety of ways with a different protein instead of chicken or you can skip the chicken entirely or even add some extra veggies!

• nostalgic comfort food with a twist – this elevated mac and cheese recipe is great for when you’re craving a classic comfort food but want something with a little more flavour and depth.

learn how to make this chicken mac and cheese bake

to make this chicken mac and cheese bake recipe, we’re going to start off by cooking the pasta separately according to package instructions. at the same time, we’ll marinate bite-sized pieces of chicken in a mixture of spices. cook the chicken in oil until cooked through. then, remove it from the pan.

then, we’ll make the mac and cheese sauce in the same pan. start by adding butter and cooking garlic until it becomes a light golden colour. then, we’ll add flour to make our roux. gradually add milk and cook until the sauce thickens up. add heavy cream, cream cheese, dijon mustard and a mix of spices. once everything is incorporated and the sauce is thick, gradually mix in a mixture of cheeses until the sauce is smooth. add some leftover pasta water and let the mixture cook until the sauce reaches your desired consistency.

add the cooked macaroni and mix it into the mac and cheese sauce, and then layer the mac and cheese in an oven-safe dish with cheese and the cooked chicken. top the final layer of chicken with cheese, bake the chicken mac and cheese until the cheese looks golden and bubbly, and we’re done!

chicken mac and cheese ingredients

• pasta – i’m using elbow macaroni, but you can use any shape of pasta that you prefer. cook the pasta according to package instructions.

• chicken – i’m using boneless chicken breast, cut into bite-sized pieces.

• oil – just a small amount of any neutral oil will be used in the chicken marinade and to cook the chicken.

• seasonings – we’re going to use a mix of garlic powder, paprika, black pepper and salt in both the chicken marinade and the mac and cheese sauce. for the marinade, we’ll also be using some cajun seasoning. and for the mac and cheese sauce, we’ll also be using some onion powder and red chili powder. you can adjust these to your taste. when it comes to salt, bear in mind that the cheese and pasta water will also be salty.

• hot sauce – i like to add a bit of hot sauce to the chicken for some spice.

• dark soy sauce – some soy sauce in the chicken marinade is great for some extra flavour.

• white vinegar – i also like to add a small amount of vinegar in the chicken marinade for flavour and to keep the chicken soft and tender.

• butter – this chicken mac and cheese recipe uses unsalted butter. we’re going to cook the garlic in the butter.

• flour – we’re going to be using a small amount of plain or all purpose flour to make the roux for our mac and cheese sauce.

• garlic – i like to make the mac and cheese sauce with fresh, minced garlic for this recipe.

• milk – full fat milk will be used for the base of our mac and cheese sauce.

• heavy cream – i like to make this chicken mac and cheese with heavy cream cream. heavy cream or double cream will be used to just add some extra richness to the mac and cheese sauce.

• cream cheese – i like to make this chicken mac and cheese with cream cheese as it helps make the sauce extra creamy and rich.

• dijon mustard – i like to use a small amount of dijon mustard in the mac and cheese sauce for some extra flavour.

• cheese – we’re going to be using a mix of cheeses in this chicken mac and cheese. i typically like to use red leicester, cheddar and mozzarella, but you can use any mix of cheese that you like.

• pasta water – save some pasta water when draining the cooked macaroni – this will be used to adjust the consistency of the sauce, and will also help the sauce stick to the macaroni better.

tools

• a pot – for cooking the pasta

• another large pot or pan – for the mac and cheese sauce

• a medium bowl – for the chicken

• a spoon or whisk – i didn’t use a whisk, but using a whisk will make it easier to get a smoother sauce

• oven-safe dish – for baking the chicken mac and cheese at the end

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: in a bowl, add boneless chicken breast, cut into bite-sized pieces. add cajun seasoning, garlic powder, black pepper, paprika and salt to the chicken. then, add the hot sauce, dark soy sauce, white vinegar and some oil to the chicken. mix all of this into the chicken until it’s completely coated, and then set aside.

step two: boil the pasta in water with some salt and a little bit of oil and cook pasta according to package instructions. once the pasta is cooked, it should be firm with a little bit of bite to it, and not overly soft. drain the pasta, rinse it with cold water, and set it aside, making sure to save some of the pasta water.

step three: heat up a large pot or pan, then, add some oil to the pan. add the chicken and cook over medium heat for about 5-6 minutes or until the chicken is cooked through. then, remove the chicken from the pan.

step four: in the same pan, add butter and let it melt. then, add fresh minced garlic. cook the garlic in the butter over medium heat until it becomes a light golden colour.

step five: add flour to the pan and completely mix it into the butter and garlic mixture over low heat.

step six: gradually add milk to the pan, stirring as you pour it in. bring the mixture to a gentle simmer or a very low boil, stirring as you do this, until the mac and cheese sauce starts to thicken up.

step seven: add the heavy cream to the mac and cheese sauce, and gently mix it in. then, add the cream cheese, as well as the black pepper, garlic powder, paprika, onion powder, salt, red chilli powder and dijon mustard. mix all of these into the sauce until incorporated. cook the mixture for about 2 minutes over medium heat.

step eight: then, gradually add the cheeses and mix them in over low heat until completely incorporated into the sauce. the mac and cheese sauce should be thick and smooth.

step nine’: add the leftover pasta water that you saved, and mix this into the sauce. then, let the mixture cook over medium heat until it begins to bubble gently and thicken up.

step ten: while the mixture is cooking, preheat oven to 220c (425f).

step eleven: once the sauce has thickened up to your desired consistency, add the cooked macaroni to the sauce and gently mix it in until completely coated.

step twelve: in an oven-safe dish, add a layer of the mac and cheese.

step thirteen: top with half of the chicken pieces, and sprinkle some cheese on top.

step fourteen: add the rest of the mac and cheese on top in a smooth layer.

step fifteen: top with the rest of the chicken pieces, as well as another layer of cheese.

step sixteen: bake the chicken mac and cheese at 220c (425f) for 18-20 minutes, or until the cheese looks golden and bubbly.

step seventeen: serve, and let’s eat!

tips and notes

• you might want to slightly undercook the macaroni as it will continue to cook when you bake the mac and cheese at the end. this ensures the perfect texture and prevents the macaroni from becoming overly soft and mushy.

• use room temperature ingredients e.g. the milk, cream, cream cheese etc. so that they are easier to incorporate into the sauce.

• if you want to adjust the consistency of the mac and cheese sauce and feel like it needs to be thinner, feel free to add more of the pasta water than stated. for a thicker sauce, just let it simmer for longer until it reaches your desired consistency.

• adjust seasonings to your taste – if you don’t like much spice, feel free to reduce the amounts of the black pepper and the red chilli powder in the mac and cheese sauce recipe. to reduce the spice in the chicken, you might want to adjust the hot sauce in the chicken marinade. when it comes to salt, remember that the cheese and the pasta water will be salty so just keep that in mind when you’re adding salt.

• use a mix of any cheeses of your choice for depth of flavour. i used cheddar, mozzarella and red leicester but you can really use anything you like.

• if you’d like this chicken mac and cheese bake recipe to be a bit spicier, feel free to add other spices like cayenne pepper or even some jalapeños.

• when making the roux, you might want to use a whisk in order to prevent any lumps. this will just make it easier for you to get a smoother mac and cheese sauce.

• remember that the sauce will thicken as it cools, so you want to make sure it’s not too thick.

• i would recommend using freshly grated cheese in the mac and cheese sauce, as freshly grated cheese will melt more easily into the sauce.

• if you’d like to make this chicken mac and cheese with veggies, something like bell pepper or spinach would complement it really nicely.

• if you want to keep this recipe vegetarian, feel free to just omit the chicken and make a normal mac and cheese.

• when bringing the milk in the mac and cheese sauce to a boil, gradually heat it up so that it’s not suddenly exposed to high heat. make sure you continue to stir it as it heats up, and don’t let it boil vigorously. bring the cream to a gentle simmer or a very low boil, then reduce the heat. all of this will prevent the milk from curdling.

• feel free to make this chicken mac and cheese with breadcrumbs – toast the breadcrumbs in butter beforehand for some extra flavour, then top your chicken mac and cheese with the breadcrumbs, and bake until they’re golden and crunchy.

• once the chicken mac and cheese is out of the oven, you might want to let it rest for a few minutes before serving so that the sauce is able to set.

• to make this chicken mac and cheese in advance, simply prepare the mac and cheese as stated in the recipe, layer it up in an oven-safe dish, then cover the dish and place in the fridge. then, just bake when needed. you’ll want to bake for longer than stated in the recipe if baking straight from the fridge.

frequently asked questions

1. what does this chicken mac and cheese taste like ?

   – this chicken mac and cheese is rich and creamy with a slight kick. the cheese provides a rich, savoury base and the chicken adds some spice that helps cut through the richness.

2. can i make this chicken mac and cheese dish spicier ?

   – if you want to make this dish a little spicier, you can adjust the amount of the red chilli powder and black pepper in this recipe as well as the amount of hot sauce in the chicken. feel free to add things like cayenne pepper or jalapeños if you like, too.

3. can i make this chicken mac and cheese without cream ?

   – if you want to make the mac and cheese sauce without cream, keep in mind that the sauce won’t be as rich and creamy. if you’re okay with this, you can make the mac and cheese with just milk instead of a mix of cream and milk. the sauce will be thinner and you might need to adjust the amount of pasta water used later on or simmer the sauce for longer. if you do want to thicken the sauce up a little, you can increase the amounts of butter and flour in the roux to make up for the lack of cream.

4. can i make this chicken mac and cheese without cream cheese ?

   – yes, you can. the cream cheese adds some extra richness and a slight tang to this chicken mac and cheese, but it’s absolutely not necessary. you can replace the cream cheese with a bit more of any of the other cheeses or you can add some more cream to keep this mac and cheese rich and creamy. or you can simply just leave out the cream cheese entirely without any substitutions. the sauce might be slightly looser, so you might want to cook it for a bit longer so that it thickens up a bit.

1. can i make this chicken macaroni and cheese vegetarian ?

   – yes, you can. you can leave out the chicken entirely, and just make a plain mac and cheese with this recipe. alternatively, you can replace the chicken with any vegetables you like or even something like a meat substitute.

2. can i use a different pasta shape ?

   – absolutely! i’m using classic elbow macaroni for this recipe, but you can really use any kind of pasta shape you like e.g. penne, rigatoni etc.

3. how long does this chicken mac and cheese keep in the fridge ?

   – stored in an airtight container, any leftover chicken mac and cheese should keep for 3-4 days in the fridge.

4. can i make this chicken mac and cheese ahead of time ?

   – yes, you can. follow the recipe steps as stated and assemble the chicken mac and cheese in an oven-safe dish. you can place the dish in the fridge for up to 24 hours, then bake when ready to serve.

5. what’s the best way to reheat any leftover chicken mac and cheese ?

   – to reheat leftovers, you can use the oven. or, you can reheat in the microwave with an extra splash of milk to keep this chicken mac and cheese creamy even when reheated.

6. do i have to bake this chicken mac and cheese ?

   – if you want to keep this chicken mac and cheese easy and fuss-free, baking it is absolutely not necessary. i like the crispy, cheesy crust you get when baking, but you can definitely skip this and just make this on the stove for a quick chicken mac and cheese. just follow the steps as stated, then mix the chicken into the mac and cheese instead of layering it. feel free to add more cheese if you like.

7. why is my mac and cheese sauce thin ?

   – this could be due to a number of reasons:

   – not cooking the roux long enough – you want to make sure the roux bubbles and thickens up

   – not simmering for long enough – the sauce needs time to reduce and thicken up

   – adding too much cheese too quickly – this can cool the sauce and prevent it from thickening properly

8. why is my mac and cheese gritty ?

   – grittiness in mac and cheese can be due to a number of reasons:

   – pre-shredded cheese – these often contain anti-caking agents that can make the sauce grainy. try to use freshly grated cheese for a smoother sauce.

   – overheating the cheese – adding cheese to a sauce that’s too hot can cause it to separate, leading to a gritty texture. add the cheese in at low heat, or remove the pan from the heat entirely and mix the cheese in until melted.

   – adding cheese too quickly – make sure you add the cheese in gradually, constantly stirring to ensure that it melts evenly.

   – over cooking the roux – if the flour-butter mixture is overcooked, it can cause graininess. cook the roux just until it’s golden and fragrant.

   – using cold milk – adding cold to milk to a hot roux can create lumps. leave the milk out at room temperature before using, or warm the milk slightly before adding it so that it incorporates better.

9. what sides can i serve with this chicken mac and cheese ?

   – for healthier sides, something like a fresh salad or roasted vegetables (e.g. broccoli, brussels sprouts, asparagus etc.) can help balance out the richness of the mac and cheese. if you’re looking for further indulgence, something like garlic bread would also be a great option!

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