Chicken Mac and Cheese Recipe brings ultra-creamy sauce, tender chicken, and a golden crunchy top that hits every comfort-food note. It suits busy weeknights and hungry game-day crowds, and you can have it on the table in about 45 minutes. I learned this dish while feeding my college roommates, and it still saves dinner at my house.
Why Choose This Chicken Mac and Cheese Recipe
Chicken Mac and Cheese Recipe gives you rich, silky sauce with real cheddar, juicy rotisserie chicken, and a crisp panko finish. I built it for comfort and weeknight speed, so you get stovetop ease with a quick oven bake for color. Every bite tastes cheesy, savory, and just a little smoky from paprika.
You whisk the sauce in one pot and finish the casserole in a skillet or baking dish. Feed a family or meal prep for lunches without breaking a sweat. Leftovers reheat creamy, not grainy, which always wins lunch the next day.
Ingredients You Need
- 12 ounces elbow macaroni or cavatappi
- 2 cups cooked chicken, shredded or diced (rotisserie chicken makes a perfect shortcut; leftover grilled chicken works too)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 4 ounces cream cheese, softened
- 3 cups sharp cheddar, shredded (I like Cabot or Tillamook; grate it yourself for best melt)
- 1 cup Monterey Jack or low-moisture mozzarella, shredded
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt, plus more for pasta water
- 1/2 teaspoon black pepper
- 1 teaspoon hot sauce, optional
Topping:
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan
- 2 tablespoons melted butter or olive oil
- Pinch of salt
Pantry swaps and notes:
- Use any short pasta shape you love, including shells or penne. Gluten-free elbows and GF panko also work.
- Pre-shredded cheese saves time, though anti-caking agents can make the sauce less smooth. If you use it, add it slowly and keep heat low.
- Lighten it up with 2 percent milk and 2 ounces cream cheese. The sauce will still taste creamy, just a bit lighter.
Equipment:
- Large pot for boiling pasta
- Large pot or Dutch oven for sauce
- 12 inch oven safe skillet or 9 by 13 baking dish
- Whisk, wooden spoon, measuring cups, box grater, colander
How to Make Chicken Mac and Cheese Recipe
Step 1: Boil the pasta 8 minutes
- Bring a large pot of water to a rolling boil, salt it generously, then drop in the macaroni.
- Cook until barely al dente, about 1 to 2 minutes shy of the package time, then drain.
- Toss the pasta with a teaspoon of olive oil to prevent sticking and set it aside.
Step 2: Mix the topping 2 minutes
- Stir panko, Parmesan, melted butter, and a pinch of salt in a bowl.
- Set the bowl aside.
Step 3: Make the sauce 10 minutes
- Melt butter in a large pot over medium heat.
- Whisk in flour and cook, stirring, until the roux smells toasty, about 2 minutes.
- Slowly stream in warm milk while you whisk until the sauce turns smooth.
- Simmer, whisking, until it thickens enough to coat a spoon, 3 to 5 minutes.
- Season with salt, pepper, garlic powder, onion powder, paprika, Dijon, and hot sauce if you like a kick.
- Lower the heat, then stir in cream cheese until it melts and the sauce turns silky.
- Add cheddar and Jack a handful at a time, stirring until each addition melts.
Step 4: Combine, bake, rest 25 minutes
- Fold in the cooked pasta and the chicken until every piece looks coated.
- Transfer to a buttered 12 inch oven safe skillet or a 9 by 13 baking dish if needed.
- Sprinkle the panko topping over the surface.
- Bake at 375 degrees F until the top turns golden and edges bubble, 18 to 22 minutes.
- Let the casserole rest 5 to 10 minutes so the sauce sets and scoops clean.
Tips & Common Mistakes
- Salt the pasta water like the sea; bland noodles mute cheese flavor.
- Undercook the pasta by 1 to 2 minutes so it stays tender after baking.
- Shred your own cheese for the smoothest melt; bagged shreds work in a pinch but starch can make the sauce feel gritty.
- Keep the heat low when you add cheese, or the sauce may break.
- Whisk the milk in slowly to dodge lumps.
- Season the sauce before you add pasta; tasting later feels tough to fix.
- Fold in chicken at the end so it stays juicy.
- Use the right pan size; too large dries the edges, too small causes spillover.
Variations I've Tried
- Buffalo chicken mac: add 2 tablespoons hot sauce to the sauce, swap half the Jack for pepper jack, and sprinkle blue cheese over servings.
- BBQ twist: stir in 1 or 2 tablespoons barbecue sauce and use smoked gouda with cheddar.
- Broccoli boost: fold in 2 cups steamed broccoli florets with the chicken.
- Jalapeño popper: add diced pickled jalapeños and crisp bacon bits, then finish with extra Parmesan.
- Stovetop version: skip the bake and topping, and serve right from the pot after the cheese melts.
- Gluten free swap: use GF elbows and GF panko, and thicken the sauce with sweet rice flour.
- Lighter spin: use 2 percent milk and 2 ounces cream cheese, and swap half the cheddar for low moisture part skim mozzarella.
How to Serve
Spoon the chicken mac and cheese into warm bowls and shower it with chopped chives or parsley. Pair it with a crisp green salad with lemon vinaigrette, roasted broccoli, or sliced tomatoes with flaky salt. Pour a citrusy pale ale, a light red like pinot noir, or iced tea for an easy match. If kids call the shots, set out hot sauce and extra shredded cheese so everyone customizes a bowl.
Make-Ahead and Storage
- Make ahead, unbaked: assemble the pasta, chicken, and sauce in the skillet or dish, cool, cover, and refrigerate up to 2 days. Add the panko topping right before baking, then bake at 375 degrees F until hot and bubbly, 25 to 35 minutes.
- Freeze, unbaked: wrap tightly and freeze up to 2 months. Thaw in the fridge overnight, add the topping, then bake at 350 degrees F until heated through, 35 to 45 minutes.
- Leftovers: store in airtight containers in the fridge for 3 to 4 days. For best texture, reheat in a 300 degree F oven with a splash of milk, covered, 15 to 20 minutes, or microwave in short bursts, stirring and adding a spoon of milk as needed.
Chicken Mac and Cheese Recipe
Chicken Mac and Cheese is a creamy, comforting pasta dish loaded with tender chicken and a rich cheese sauce, perfect for a hearty lunch or dinner.
Ingredients
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- While the pasta cooks, preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to form a smooth roux.
- Slowly whisk in the milk and chicken broth, stirring until smooth. Cook for 4–6 minutes, stirring often, until the sauce thickens and lightly coats the back of a spoon.
- Remove the saucepan from the heat and stir in the cheddar and Parmesan cheeses until melted and smooth. Season with garlic powder, onion powder, salt, pepper, and paprika if using.
- Combine the drained pasta and shredded chicken in a large bowl or the pot used for the pasta, then pour the cheese sauce over the top. Stir until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- If using a topping, toss the panko breadcrumbs with olive oil and sprinkle evenly over the mac and cheese.
- Bake for 15–20 minutes, or until the sauce is bubbly and the top is golden brown.
- Let the chicken mac and cheese rest for 5 minutes before serving so it can set slightly, then serve warm.
Notes
Nutrition Information
Approximate per serving (1/6 of recipe): 610 calories; fat 29 g; saturated fat 15 g; carbohydrates 53 g; fiber 2 g; sugars 7 g; protein 35 g; sodium 690 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.
Approximate per serving (1/6 of recipe): 610 calories; fat 29 g; saturated fat 15 g; carbohydrates 53 g; fiber 2 g; sugars 7 g; protein 35 g; sodium 690 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.