Creamy Chicken Mac and Cheese transforms the classic comfort food into a complete meal that satisfies even the pickiest eaters. I created this recipe after my middle child declared regular mac and cheese “boring” and demanded something more exciting. This version combines tender chicken with a rich, velvety cheese sauce that clings to every piece of pasta.
Table of Contents
Ingredients for Creamy Chicken Mac and Cheese
Getting the right ingredients is crucial for this Creamy Chicken Mac and Cheese. I always use block cheese and shred it myself because pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into that luscious sauce we’re after.
- 3 to 4 boneless, skinless chicken breasts (about 1 lb, cut into 1-inch cubes)
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese (freshly shredded) – I recommend using block cheese and shredding it yourself for the smoothest sauce
- 2 cups whole milk – My preference is whole milk for the creamiest texture, though 2% works in a pinch
- 4 tablespoons unsalted butter (divided)
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon salt (plus more for pasta water)
- 1/2 teaspoon black pepper
- 1/2 cup panko breadcrumbs (optional, for topping) – I usually add this for extra texture contrast
Step-by-Step Instructions
I recommend having all your ingredients measured and ready before you start cooking, as this recipe moves quickly once you begin. In my experience, this prevents the cheese sauce from breaking and keeps everything flowing smoothly.
Step 1: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, usually 7 to 8 minutes. The pasta should still have a slight bite since it will continue cooking when mixed with the hot cheese sauce. Drain well and set aside.
Step 2: While the pasta cooks, heat 2 tablespoons of butter in a large skillet over medium heat. Season the cubed chicken with salt and pepper, then add to the skillet in a single layer. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden brown on all sides and reaches an internal temperature of 165°F. The chicken should have a light golden crust. Remove from skillet and set aside.
Step 3: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Sprinkle in the flour and whisk constantly for about 1 minute to create a roux. The mixture should turn light golden and smell slightly nutty, but not brown. This step is crucial for preventing a raw flour taste in your sauce.
Step 4: Slowly pour in the milk while whisking continuously to prevent lumps from forming. Keep whisking for 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon. Add the garlic powder and stir to combine. The sauce should be smooth and creamy with no flour lumps visible.
Step 5: Reduce heat to low and gradually add the shredded cheddar cheese, stirring constantly until completely melted and smooth. The cheese should incorporate fully without any graininess. Never let the sauce boil once cheese is added, as this can cause it to separate. Gently fold in the cooked pasta and chicken, tossing until everything is evenly coated in the creamy cheese sauce.
Step 6: For a baked version with a crunchy topping, transfer the mixture to a greased 9×13 inch baking dish. Sprinkle panko breadcrumbs evenly over the top and bake at 350°F for 20 minutes until the top is golden brown and crispy. Serve immediately while hot and bubbly.
Perfect Pairings for Mac and Cheese
This hearty Creamy Chicken Mac and Cheese is filling on its own, but adding complementary sides creates a well-rounded meal with balanced nutrition and varied textures.
Garden Salad with Vinaigrette: A crisp, fresh salad with a tangy vinaigrette cuts through the richness of the cheese sauce beautifully. The acidity from the dressing helps cleanse your palate between bites of creamy pasta. For a protein-packed salad option, try our Chicken Caesar Salad alongside this dish.
Roasted Broccoli: Lightly charred broccoli florets add a healthy vegetable component and a slight bitterness that balances the rich, cheesy flavors. The crispy edges provide wonderful textural contrast to the soft pasta. You can also try our Broccoli Cheddar Chicken for another broccoli and cheese combination.
Garlic Bread: Buttery, toasted garlic bread is perfect for soaking up any extra cheese sauce on your plate. This classic pairing never disappoints and adds a satisfying crunch to the meal.
Steamed Green Beans: Simple steamed green beans seasoned with butter and a squeeze of lemon offer a light, fresh counterpoint to the heavy main dish. They add color and nutritional value without competing for attention.
Tomato Soup: A warm bowl of tomato soup alongside this mac and cheese creates the ultimate comfort food combination. The acidity of the tomatoes complements the creamy cheese perfectly. If you love soup pairings, our Chicken Noodle Soup also works wonderfully.
Keep It Fresh: Storage Tips
Store leftover Creamy Chicken Mac and Cheese in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it sits, which is completely normal as the starches continue to absorb liquid.
To reheat, I recommend using the stovetop method for best results. Place the mac and cheese in a skillet over medium-low heat and add 2 to 3 tablespoons of milk to restore the creamy consistency. Stir frequently for 5 to 7 minutes until heated through. You can also microwave individual portions for 1 to 2 minutes, stirring halfway through and adding a splash of milk.
Pro tip: This dish doesn’t freeze particularly well because the cheese sauce can separate and become grainy when thawed. If you must freeze it, use it within 1 month and expect some texture changes. For the best flavor and texture, I always recommend enjoying it fresh or within 3 days of making it. For more pasta dishes that reheat well.
FAQs
Can I use different types of cheese in this recipe?
Absolutely! While sharp cheddar provides the best flavor, you can substitute or combine it with Gruyere, Monterey Jack, or white cheddar. Avoid using only mozzarella as it can be stringy and mild. A blend of two cheeses often gives the most complex flavor.
How do I prevent my cheese sauce from becoming grainy?
Always shred your own cheese from a block and add it over low heat while stirring constantly. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Also, never let the sauce boil once you’ve added the cheese, as high heat causes the proteins to separate.
Can I add vegetables directly to this recipe?
Yes! Frozen peas, diced bell peppers, or chopped broccoli work wonderfully. Add them during Step 5 when you fold in the pasta and chicken. Just make sure frozen vegetables are thawed and well-drained to avoid adding excess water to your sauce.
Creamy Chicken Mac and Cheese
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, usually 7 to 8 minutes. Drain well and set aside.
- While the pasta cooks, heat 2 tablespoons of butter in a large skillet over medium heat. Season the cubed chicken with salt and pepper, then add to the skillet in a single layer. Cook for 5 to 7 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F. Remove from skillet and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Sprinkle in the flour and whisk constantly for about 1 minute to create a roux. The mixture should turn light golden and smell slightly nutty.
- Slowly pour in the milk while whisking continuously to prevent lumps. Keep whisking for 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon. Add the garlic powder and stir to combine.
- Reduce heat to low and gradually add the shredded cheddar cheese, stirring constantly until completely melted and smooth. Never let the sauce boil once cheese is added. Gently fold in the cooked pasta and chicken, tossing until everything is evenly coated.
- For a baked version, transfer the mixture to a greased 9×13 inch baking dish. Sprinkle panko breadcrumbs evenly over the top and bake at 350°F for 20 minutes until golden brown and crispy. Serve immediately.
