Description

Chicken Mac and Cheese is a creamy, satisfying dinner that combines tender seasoned chicken with pasta coated in a silky cheese sauce. Baked until golden on top and soft underneath, it delivers rich flavor without feeling overly heavy. This easy chicken mac and cheese recipe focuses on proper technique so the sauce stays smooth and the chicken remains juicy. It’s dependable, family-friendly, and perfect for both weeknights and meal prep.

Ingredients

2 boneless skinless chicken breasts (about 1 lb, trimmed and patted dry)
12 oz elbow macaroni (or cavatappi for extra sauce grip)
2 tablespoons olive oil (for searing chicken)
1 teaspoon kosher salt (divided, plus more for pasta water)
1/2 teaspoon freshly ground black pepper (divided)
1 teaspoon paprika (for warmth and color)
2 tablespoons unsalted butter (for roux base)
2 tablespoons all-purpose flour (for thickening)
2 cups whole milk (warmed to about 110°F)
1/2 cup heavy cream (optional, for extra richness)
1/2 teaspoon dry mustard powder (enhances cheese flavor)
2 cups sharp cheddar cheese (freshly grated from block)
1 cup mozzarella or Monterey Jack cheese (freshly grated for smooth melt)
1/4 cup grated Parmesan cheese (adds salty depth)
1/2 cup panko breadcrumbs (for crunchy topping)
1/2 cup extra shredded cheddar cheese (for topping)

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Instructions

Preheat Oven: Preheat oven to 375°F and lightly grease a 9×13-inch baking dish; the oven should be fully heated before baking for even browning.
Boil Pasta: Bring a large pot of salted water to a rolling boil and cook pasta for 7–8 minutes at 212°F until just al dente; the center should still have a slight bite. Drain and set aside.
Season Chicken: Pat chicken dry and season both sides with 1/2 teaspoon salt, 1/4 teaspoon pepper, and paprika, pressing spices onto the surface for even coverage.
Sear Chicken: Heat olive oil in a skillet over medium heat to about 350°F and cook chicken for 5–6 minutes per side until internal temperature reaches 165°F and juices run clear. Rest 5 minutes, then cube into bite-size pieces.
Make Roux: In the same pan over medium heat (about 325°F), melt butter, whisk in flour, and cook for 1–2 minutes until lightly golden and fragrant, with a smooth paste texture.
Add Milk: Gradually whisk in warm milk and cream, stirring constantly for 3–4 minutes until the sauce thickens and coats the back of a spoon without lumps.
Add Seasoning: Stir in remaining salt, pepper, and dry mustard; simmer gently for 1–2 minutes at low heat (under 300°F) until slightly thickened and smooth.
Add Cheese: Remove pan from heat and stir in cheddar, mozzarella, and Parmesan until fully melted and velvety; the sauce should look glossy, not grainy.
Combine: Fold cooked pasta and cubed chicken into the cheese sauce, mixing until evenly coated and the mixture looks creamy and well distributed.
Bake: Transfer to prepared dish, top with extra cheddar and panko, and bake at 375°F for 18–20 minutes until edges bubble and the top turns golden brown and crisp.

Notes

Substitutions: Swap chicken breasts for boneless thighs for juicier meat, or use rotisserie chicken (about 2 cups shredded) to save time.
Cheese Options: Gouda, Colby Jack, or Fontina can replace part of the cheddar for a different flavor profile.
Make-Ahead: Assemble fully, cover tightly, and refrigerate up to 24 hours before baking; add 5 extra minutes to bake time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat individual portions in the microwave at 50% power for 2–3 minutes, stirring halfway, or in a 325°F oven for 15 minutes covered with foil.
Serving Suggestion: Serve with a crisp green salad or steamed broccoli to balance the richness.

Nutrition

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