Chicken and cheese are made for each other in the ultimate comfort food – easy chicken mac and cheese. Top with crunchy breadcrumbs for the perfect finish!
BE PICTURED IN; CHARACTERIZED IN:
Growing up as a home cook, I’ve learned to prioritize flexibility in recipes. Especially now that I’m a busy parent, I ask a series of questions every time I approach a recipe:
When it comes to this Easy Chicken Mac and Cheese, the answer to all of these questions is yes!
We often make this recipe at my house because it’s so flexible and delicious. My kids love it straight out of the pot – it’s so creamy and cheesy!
Meanwhile, my wife and I usually like it a little fancier, either tossing a handful of crunchy breadcrumbs over each bowl as a topper for a bit of texture, or tossing in some roasted veggies.
The leftovers can also be reheated. Add a splash of milk and heat in a skillet over low heat until melted and creamy again, or heat in the microwave.
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- Caesar Salad with Creamy Parmesan Dressing
- Roasted Cauliflower
Easy Chicken Mac and Cheese
For the chicken, you can use leftover chicken, a deli roast chicken, or quickly poach some chicken breasts.
Instructions for baking in the oven: If you prefer macaroni and cheese in the casserole, you can transfer the contents to an 8×8 baking pan, sprinkle with breadcrumbs and bake at 350°F for 20 minutes. This is a great option if you want to prepare the dish ahead of time.
ingredients
For the chicken mac and cheese
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8th ounces dry macaroni
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1/2 Onion sweet onionchopped
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1 clove garlicchopped
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1/4 Cup unsalted butter
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3 tablespoon all purpose flour
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2 cups all or 2% milk
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2 cups grated cheddar cheese
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1 teaspoon dried mustard(Optional)
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2 cups shredded boiled chicken (See recipe note)
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1/4 teaspoon Salt
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1/4 teaspoon black pepper
For the crispy breadcrumbs:
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2 tablespoon unsalted butter
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3/4 Cup breadcrumbs, such as panko
method
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Cook pasta:
Bring a pot of salted water to a boil and cook the pasta al dente or according to package directions. Drain and rinse with cold water to stop the cooking and prevent the pasta from sticking together. Put aside.
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Cooking onions and garlic:
In a large saucepan over medium heat add butter. Once the butter has melted, add the chopped onions and cook for a few minutes until they turn translucent. Then add garlic and cook for another 30 seconds. Stir the flour into the onion and garlic mixture and cook for a minute.
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Stir in milk, mustard and cheese:
Slowly add the milk while stirring. The flour and onion mixture will thicken as you add the milk.
Once all the milk is added, stir in the grated cheese and mustard. Continue cooking, stirring occasionally, until cheese is melted.
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Stir the chicken and pasta into the sauce:
Once the cheese has melted, stir in the chicken and cooked pasta. Taste and season with salt and pepper as needed.
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Cooking breadcrumbs:
Whenever you have a few free moments while you’re putting these pasta together (like while you’re cooking the onions or waiting for the cheese to melt), cook the breadcrumbs.
Melt the butter in a small pan over low heat. Stir in the breadcrumbs until well combined. Continue stirring over low heat until breadcrumbs are browned, 3 to 4 minutes. Take it from the stove and let it cool off. Breadcrumbs can also be toasted ahead of time and stored in an airtight container.
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Surcharge:
Scoop the cheesy chicken macaroni right out of the pot when they’re super creamy and top with crunchy breadcrumbs.
| nutritional information (per serving) | |
|---|---|
| 552 | calories |
| 34g | Fat |
| 35g | carbohydrates |
| 27g | protein |
