Description
Chicken Mac and Cheese is a comforting twist on the classic, combining tender, golden-browned chicken pieces with creamy, cheesy macaroni and a crispy toasted breadcrumb topping. Perfect for a hearty family meal, this dish brings together rich cheeses and a homemade sauce for that ultimate cheesy goodness.
Ingredients
Macaroni and Cheese
- 8 ounces dry elbow macaroni
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size cubes
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, divided
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2½ cups whole or 2% milk, warm
- Pinch of nutmeg
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh herbs, for garnish (optional)
Breadcrumb Topping (Optional)
- 2 tablespoons unsalted butter
- ½ cup Panko breadcrumbs
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain well and set aside.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the cubed chicken, season with kosher salt and black pepper, and cook for 5-7 minutes until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté onion and garlic: In the same skillet, melt 1 tablespoon of butter over medium heat. Add finely chopped onion and sauté until softened and translucent, about 3-4 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Make the roux: Add the remaining 1 tablespoon of butter to the skillet. Once melted, sprinkle the all-purpose flour over the onions and garlic, stirring constantly to combine and form a roux. Cook for 1-2 minutes until the roux turns golden brown.
- Add milk and thicken sauce: Gradually whisk in the warm milk, ensuring no lumps form. Continue cooking and stirring for about 4-5 minutes until the sauce thickens.
- Add cheeses: Reduce heat to low and stir in mozzarella, cheddar, and Parmesan cheeses until completely melted and smooth. Add a pinch of nutmeg for extra flavor.
- Combine pasta and chicken: Stir the cooked macaroni and chicken into the cheese sauce until evenly coated and combined. Remove from heat and set aside.
- Prepare breadcrumb topping (optional): In a small saucepan, melt 2 tablespoons of butter over medium heat. Add Panko breadcrumbs and toast, stirring constantly, until golden brown and crisp, about 2-3 minutes.
- Assemble and serve: Sprinkle the toasted breadcrumbs evenly over the mac and cheese mixture. Garnish with fresh herbs if desired and serve warm.
Notes
- For a lower-fat version, use reduced-fat cheeses and milk.
- You can substitute chicken thighs for breasts for juicier pieces.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the cheese sauce.
- Breadcrumb topping is optional but adds a delightful crunch.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
