Chicken Mac and Cheese
User Reviews
4.6
Chicken Mac and Cheese
Description
This recipe starts by cooking elbow macaroni, which is drained and set aside to prevent sticking. Chicken pieces are sautéed with olive oil, onions, garlic, salt, and pepper until fully cooked and translucent. A roux is made in the same pan by sprinkling flour over the onion mixture, then whisking in milk and dried mustard. Melted mozzarella and cheddar cheeses enrich the sauce, which thickens as it cooks.
Combining the chicken and cooked pasta with the cheese sauce creates a cohesive dish with a velvety texture and mild savory flavors. The finishing touch of grated Parmesan cheese adds a sharp note and garnish, enhancing the overall taste.
The recipe offers optional topping of buttered breadcrumbs for a crusty surface. Leftovers store well refrigerated for up to four days and freeze for about three months. Thawing overnight before reheating yields better texture as pasta can soften when frozen.
Ingredients
- 8 ounce elbow macaroni or penne, rigatoni, ziti
- 2 tablespoon olive oil
- 1 pound chicken breast skinless and boneless, cut in small pieces
- 1 medium onion chopped
- 2 cloves garlic minced
- ¼ teaspoon salt or to taste
- ¼ teaspoon black 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.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or covered in the oven at 350°F for 10-15 minutes for best results.
- Freeze leftovers for up to 3 months; thaw in the fridge overnight before reheating to maintain texture.
- Freezing cooked pasta may soften its texture upon reheating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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