Chicken Mac and Cheese
User Reviews
4.6
312 reviews
Excellent
Chicken Mac and Cheese
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My Chicken Mac and Cheese is perfectly saucy, made with both stretchy mozzarella and sharp cheddar. It's the comfort meal you've been craving! Try is straight out of the pot, or follow my easy additional instructions to bake it.
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Ingredients
- 8 ounce elbow macaroni or penne, rigatoni, ziti
- 2 tablespoon olive oil
- 1 pound chicken breasts skinless and boneless, cut in small pieces
- 1 medium onion chopped
- 2 cloves garlic minced
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 3 tablespoon all-purpose flour
- 2 cups milk
- 1 teaspoon dried mustard
- 1 cup mozzarella cheese shredded
- 2 cups cheddar cheese shredded
- ¼ cup Parmesan Cheese grated
Instructions
- Cook pasta according to package instructions. Drain and rinse with cold water to keep the pasta from sticking together. Set aside.
- Heat the olive oil in a large skillet. Add the chicken and cook for 5 to 7 minutes until no longer pink and cooked through. Transfer the chicken to a plate.
- In the same skillet add the onions and cook for 3 to 5 minutes until softened and translucent. Add the garlic and cook for 30 seconds until aromatic. Season with salt and pepper to taste.
- Sprinkle the flour over the onion mixture and stir. Cook for another minute. Whisk in the milk and dried mustard. Add the mozzarella, cheddar cheese and stir it in. Continue to cook until the cheese has melted.
- Add the chicken and pasta to the skillet and stir everything together. Taste for seasoning and adjust as necessary with salt and pepper if needed.
- Serve garnished with freshly grated Parmesan cheese.
Optional
- Melt 2 tablespoons of butter in a skillet then add ¾ cup of breadcrumbs to it. Stir it all together and cook for 3 to 4 minutes. Sprinkle crispy breadcrumbs over mac and cheese.
Equipments used:
Notes
- Store in an airtight container and keep refrigerated up to 4 days. You can reheat in the microwave, or covered in the oven at 350F for 10-15 minutes.
- Leftovers will also last about 3 months frozen. It'll be much easier to reheat if you let the leftovers thaw overnight in the fridge. Keep in mind freezing cooked pasta can make the texture softer.
Nutrition Information
Show Details
Serving
1serving
Calories
558kcal
(28%)
Carbohydrates
39g
(13%)
Protein
39g
(78%)
Fat
27g
(42%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
110mg
(37%)
Sodium
655mg
(27%)
Potassium
561mg
(16%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
640IU
(13%)
Vitamin C
3mg
(3%)
Calcium
524mg
(52%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 558kcal | 28% |
| Carbohydrates | 39g | 13% |
| Protein | 39g | 78% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 110mg | 37% |
| Sodium | 655mg | 27% |
| Potassium | 561mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 524mg | 52% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
312 reviews
Excellent
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