Go Back
Creamy Chicken Mac and Cheese in a bowl topped with herbs

Creamy Chicken Mac and Cheese

A warm, creamy bowl of chicken mac and cheese that balances indulgence and nostalgia, perfect for busy weeknights and gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 700
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breasts (3-4 pieces)
  • 8 oz elbow macaroni
  • 2 cups sharp cheddar cheese, shredded
  • 2 cups whole milk
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1/2 cup breadcrumbs (optional) For a crunchy top

Method
 

Preparation
  1. Boil a large pot of salted water. Add the elbow macaroni and cook until al dente, about 7-9 minutes. Drain and set aside.
  2. In a skillet, melt 2 tbsp of butter over medium heat. Season the cubed chicken with salt and pepper, then cook for about 5-7 minutes until fully cooked through.
  3. Add the remaining 2 tbsp of butter to the skillet. Whisk in the flour until smooth, then gradually pour in the milk, whisking constantly for about 4-5 minutes or until the sauce thickens.
  4. Stir in the shredded cheddar cheese until melted, creating a creamy sauce.
  5. Gently fold in the cooked macaroni and the sautéed chicken, ensuring everything is coated in the cheese sauce.
  6. For a crunchy top, transfer the mixture to an oven-safe dish, sprinkle breadcrumbs on top, and bake at 350°F for about 20 minutes.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe bags or containers for about 2 months. Reheat gently in the microwave or on the stovetop, adding a splash of milk to maintain creaminess.