Chicken Mac and Cheese Recipe
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
727 kcal
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Course
Main Course
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Cuisine
American
Chicken Mac and Cheese Recipe
Description
The Chicken Mac and Cheese Recipe combines browned bite-size chicken pieces with elbow macaroni cooked in a mixture of chicken stock, milk, garlic, and mustard. Initially, the chicken is cooked in butter and seasoned with salt and pepper until lightly browned and cooked through, then set aside. Garlic and butter cook briefly before adding liquids and mustard to build flavor. The pasta cooks directly in this seasoned broth mixture, which is then thickened as it simmers. Once the macaroni is tender but al dente, the pot is removed from heat and cheddar, mozzarella, and Parmesan cheeses are stirred in, melting smoothly to create a creamy sauce.
The cooked chicken is folded back into the cheesy macaroni, infusing the dish with extra protein and flavor. This approach saves steps by combining cooking elements in one pot. The dish is best served immediately while cheeses are still melted and sauce is creamy.
Using a dutch oven or heavy-bottomed pan helps prevent scorching of milk during the cooking process. Adjust salt and pepper to taste after cooking the pasta but before adding chicken.
Storing leftovers in an airtight container in the refrigerator for up to three days is recommended. The pasta cooked in milk requires a slightly longer cooking time than usual to reach proper tenderness, but it should remain slightly firm to avoid mushiness.
Ingredients
- 2 tablespoons butter divided
- 2 chicken breast cut into bite-size cubes
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 cups elbow macaroni
- 2 cups chicken stock
- 1 cup milk
- 1 cup cheddar cheese grated
- ½ cup mozzarella cheese grated
- ½ cup Parmesan Cheese grated
- 1 teaspoon mustard
- 1 garlic minced, clove
Instructions
- Heat 1 tbsp of butter to a pot or large skillet over high-medium heat.
- Season chicken with salt and pepper, then place chicken in the pot.
- Cook for 5-7 minutes, until slightly brown and cooked through. Remove chicken from pot and set aside.
- Add 1 tbsp of butter, and garlic, to the same pot, and cook for 1-2 minutes.
- Add chicken stock and milk, then add mustard; stir and bring to boil.
- Once boiling, add pasta and give it a good stir.
- Reduce heat to medium-low and cook pasta for 9-10 minutes* while stirring regularly.
- Once the pasta is cooked, remove the pot from the stove, add all three cheeses and stir thoroughly to melt.
- Add salt and pepper to taste.
- Add cooked chicken with accumulated juices into the pot of macaroni, fold it in, and serve immediately.
Notes
- Cook pasta al dente, even though it requires about 2 minutes longer in milk.
- Use a heavy-bottomed pot to prevent milk from scorching.
- Season to taste after pasta is cooked and before adding chicken.
- Store leftovers in an airtight container in the refrigerator up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 727 kcal
% Daily Value*
| Calories | 727kcal | 36% |
| Carbohydrates | 61g | 20% |
| Protein | 53g | 106% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 146mg | 49% |
| Sodium | 861mg | 36% |
| Potassium | 831mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 783IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 515mg | 52% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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