Chicken Mac and Cheese

A comforting Chicken Mac and Cheese recipe that combines creamy, cheesy goodness with tender chicken and macaroni, perfect for family dinners and potlucks.

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

Pasta Base

8 oz Macaroni Feel free to substitute with any pasta shape you love.

Main Ingredients

2 cups Cooked chicken, shredded Rotisserie chicken makes life easy here!
2 cups Cheddar cheese, shredded A blend of sharp and mild can elevate the dish.
4 oz Cream cheese You can swap it with sour cream if preferred.

Sauce Ingredients

2 tbsp Butter Margarine works in a pinch.
2 tbsp All-purpose flour Gluten-free flour is a viable alternative.
2 cups Milk Any milk type works, including non-dairy options.

Seasoning

1 tsp Garlic powder
1 tsp Onion powder
1 tsp Paprika

Topping

1 cup Breadcrumbs For added crunch.

Method

Preparation

Cook the macaroni according to package instructions; drain and set aside.

Cooking Sauce

In a large saucepan, melt the butter over medium heat. Stir in the flour, garlic powder, onion powder, and paprika, cooking for about 1 minute.
Gradually whisk in the milk, continuing to whisk until the mixture thickens.
Stir in 2 cups of the cheddar cheese until melted and smooth.

Combining Ingredients

Add the cooked macaroni and shredded chicken to the cheese sauce, mixing well.
Transfer the mixture to a greased baking dish, and sprinkle the remaining cheddar cheese on top.
If desired, sprinkle breadcrumbs over the cheese layer for added crunch.

Baking

Bake at 350°F (175°C) for about 20-25 minutes, or until the cheese is bubbly and golden.
Serve warm.

Notes

Serve garnished with chopped parsley or additional cheese. Pair with a fresh green salad or roasted vegetables for a balanced meal. Leftovers can be stored in airtight containers for up to 3 days, or freeze for up to 3 months.