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This creamy chicken mac and cheese is a cozy comfort dish perfect for chilly days. Adding tender chicken makes it a hearty meal that everyone in the family will enjoy. It’s simple enough for a weeknight dinner but special enough to serve when friends come over. The balance of melted cheeses and the rich sauce keeps this recipe a reliable favorite in my kitchen.
I first made this recipe on a rainy Sunday when I wanted comfort food that was effortless to prepare. Since then, it has become a regular request by my kids after school and a staple for casual weekend dinners.
Ingredients
- Chicken breast fillets: Two chicken breast fillets about five hundred grams perfect for juicy tender bites
- Macaroni: Two hundred fifty grams of macaroni choose quality durum wheat pasta for best texture
- Butter: Two tablespoons of butter this creates the base of the creamy roux
- Flour: Two tablespoons of flour essential to thicken the sauce smoothly
- Milk: Five hundred milliliters of milk whole milk provides richness but you can use alternatives
- Grated cheddar cheese: Two hundred grams of grated cheddar cheese adds sharpness and depth
- Grated mozzarella cheese: One hundred grams of grated mozzarella cheese gives a stretchy, creamy texture
- Grated parmesan cheese: Fifty grams of grated parmesan cheese enhances flavor complexity
- Mustard: One teaspoon of mustard optional but adds a subtle tang enhancing the sauce
- Salt and pepper to taste: Adjust seasoning for your palate
- Garlic powder: One teaspoon of garlic powder boosts the savory notes in the dish
- Paprika powder: One teaspoon of paprika powder offers a mild warmth and color
- Fresh parsley for garnish: Adds a bright, fresh touch to finish
Instructions
- Sauté the Chicken:
- Heat a pan over medium heat with a little oil. Cook chicken breasts for about six to eight minutes on each side until golden brown and fully cooked. Rest briefly then dice into bite-sized pieces for even distribution in the dish.
- Cook the Pasta:
- While the chicken cooks, boil macaroni in a large pot of salted water following package instructions. Aim for al dente so the pasta holds firm when mixed with sauce. Drain and set aside.
- Make the Roux:
- Using the same pan, melt butter over medium heat. Stir in flour with a whisk to form a smooth paste. Let it cook for one to two minutes until lightly golden to remove the raw flour taste and build flavor.
- Add Milk Gradually:
- Slowly whisk in the milk ensuring no lumps form. Keep stirring as the sauce thickens over a few minutes. If it becomes too thick, add more milk a little at a time until you reach a creamy consistency.
- Incorporate the Cheeses:
- Lower the heat and add cheddar, mozzarella, and parmesan cheeses. Stir continuously until the cheese melts fully creating a rich sauce. Season with salt, pepper, garlic powder, paprika, and stir in mustard if using for a subtle bite.
- Combine Pasta and Chicken:
- Add cooked macaroni and diced chicken to the cheese sauce. Mix gently to evenly coat the pasta and chicken in the creamy sauce.
- Optional Broil for Crust:
- If you like a golden crust, transfer the mixture to an oven-safe dish and broil for a few minutes until bubbly and browned on top. Garnish with freshly chopped parsley before serving.
My favorite ingredient here is the blend of three cheeses which creates a complex, creamy sauce every time. The sharpness of cheddar, the stretchiness of mozzarella, and the nutty parmesan combine to elevate this dish beyond your average mac and cheese. I remember my kids fighting over the last bites during our very first family dinner after I made this recipe.
Storage Tips
Store leftovers in an airtight container in the refrigerator up to three days. To reheat, gently warm on the stove or in the oven adding a splash of milk to loosen the sauce if needed. For longer storage, freeze in a sealed container and use within three months. Thaw overnight in the fridge before reheating to retain creaminess.
Ingredient Substitutions
You can swap out the cheeses depending on what you have. Gouda or Emmentaler work well for milder flavors while a bit of blue cheese adds a tangy punch if you like something bolder. For milk, feel free to use any plant-based option though the sauce may be less rich. Chicken can be replaced with roasted vegetables for a vegetarian version.
Serving Suggestions
This mac and cheese pairs wonderfully with a crisp green salad to add contrasting freshness. Garlic bread or crusty rolls are perfect for mopping up the luscious sauce. For extra veggies, roasted root vegetables like carrots or parsnips round out the meal beautifully.
This creamy chicken mac and cheese is easy to customize and reliably crowd-pleasing, perfect for busy weeknights or casual gatherings.
Common Questions About the Recipe
- → Wie wird das Hähnchen saftig gebraten?
Das Hähnchen wird bei mittlerer Hitze angebraten, jeweils 6-8 Minuten pro Seite, bis es goldbraun und durchgegart ist. So bleibt es zart und saftig.
- → Welche Käsesorten eignen sich am besten?
Cheddar, Mozzarella und Parmesan ergeben eine cremige Sauce mit ausgewogenem Geschmack. Für Variation eignen sich auch Gouda oder Emmentaler.
- → Wie koche ich die Makkaroni richtig?
Die Pasta nach Packungsanweisung in Salzwasser kochen, aber al dente lassen, damit sie beim Mischen mit der Sauce nicht zu weich wird.
- → Kann ich das Gericht auch vegetarisch zubereiten?
Ja, das Hähnchen lässt sich durch gegrilltes Gemüse oder Tofu ersetzen – so entsteht eine leckere vegetarische Variante.
- → Wie bewahre ich Reste optimal auf?
Im Kühlschrank hält sich das Gericht bis zu 3 Tage in einem luftdichten Behälter. Zum Einfrieren eignen sich Gefrierbeutel oder passende Behälter für bis zu 3 Monate.
- → Ist ein Überbacken im Ofen notwendig?
Das Überbacken ist optional. Es sorgt für eine goldene Kruste, schmeckt aber auch direkt aus der Pfanne lecker und cremig.