This chicken mac and cheese is my favorite easy weeknight dinner to make when I just can’t be bothered. It comes together in 30 minutes, and it’s one of those “no complaints at the table” meals. I take classic macaroni and cheese and turn it into a full dinner by adding juicy seared chicken, which makes it heartier and more satisfying. And the cheese sauce is my favorite part, of course! Made with cheddar, mozzarella, Parmesan, and just a touch of Dijon mustard for a little zing, it’s so creamy and delish. Even my pickiest eater asks for seconds!
Top Reader Review
Yum and easy
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Macaroni and Cheese with Chicken
I first made this macaroni and cheese with chicken on a whim when we were out of boxed mac one night. My youngest took one bite and said it was “better than the orange kind.” Now, I make this chicken mac n cheese almost every Monday night because it’s that easy and dependable.
I use a mix of sharp cheddar, melty mozzarella, and nutty Parmesan for a cheese sauce that’s ultra-creamy with a great balance of flavor. Chicken stock brings in that savory depth, and using milk instead of cream keeps it a little lighter. This mac and cheese with chicken checks all the boxes for a cozy weeknight dinner.
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Use Leftover Chicken
To make this recipe even easier, you can use any leftover or cooked chicken instead of cooking fresh chicken breast. You can just warm it up for a few minutes in the pot, then add it back to the macaroni as instructed.
Chicken Mac and Cheese Recipe
Equipment
- Dutch Oven
Ingredients
- 2 tablespoons unsalted butter (¼ stick, divided)
- 2 boneless, skinless chicken breasts (cubed*)
- kosher salt (to taste)
- ground black pepper (to taste)
- 1 clove garlic (minced)
- 2 cups chicken stock (low-sodium**)
- 1 cup milk
- 1 teaspoon Dijon mustard
- 2 cups dry elbow macaroni (***)
- 1 cup freshly grated cheddar cheese (****)
- ½ cup freshly grated low-moisture mozzarella cheese
- ½ cup freshly grated Parmesan cheese
Instructions
- Heat 1 tablespoon of butter in a Dutch oven or heavy-bottomed pot set over medium-high heat.2 tablespoons unsalted butter
- Season the chicken with salt and pepper, then cook in the preheated pot for 5-7 minutes, until lightly browned and cooked through. Remove from the pot and set aside.2 boneless, skinless chicken breasts, kosher salt, ground black pepper
- Add the remaining tablespoon of butter and the garlic to the same pot, and cook for 1-2 minutes.2 tablespoons unsalted butter, 1 clove garlic
- Add the chicken stock and milk, then add the mustard; stir and bring to a boil.2 cups chicken stock, 1 cup milk, 1 teaspoon Dijon mustard
- Once boiling, add the pasta and give it a good stir.2 cups dry elbow macaroni
- Reduce heat to medium-low and cook pasta for 9-10 minutes (al dente according to the package) while stirring regularly.
- Once the pasta is cooked, remove the pot from the stove, add all three cheeses, and stir thoroughly to melt. Season with additional salt and pepper to taste.1 cup freshly grated cheddar cheese, ½ cup freshly grated low-moisture mozzarella cheese, ½ cup freshly grated Parmesan cheese
- Add the cooked chicken with its accumulated juices into the pot of macaroni, fold it in, and serve immediately.
Notes
- I recommend using a Dutch oven, cast iron, or another heavy-bottomed pan to make this recipe. These will distribute heat more evenly, which helps prevent scorched milk, and ultimately leads to a smoother, creamier cheese sauce.
- Taste the pasta and sauce before adding the chicken, and adjust the seasoning as needed.
- I highly recommend using freshly shredded cheeses in this recipe, as the anti-caking agents used in pre-shredded cheeses cause them to melt unevenly.
- If you like a little heat, add in some diced jalapeños or a splash of hot sauce.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Pasta Cooking Tip
I’ve found that when I cook pasta in milk instead of water, like in this mac n cheese, it usually needs a few extra minutes to soften up over the stated cook time on the package. Milk heats more slowly than water and has a thicker consistency, so the pasta takes its time absorbing the liquid. I stir it frequently to keep the milk from scorching and start taste-testing a few minutes before the box says it’s done. Once the pasta is just al dente, I pull it off the heat, otherwise it’ll keep cooking in the sauce. This method gives me perfectly creamy chicken mac and cheese without overcooking the noodles.
If you want the science behind this technique, here’s a great article from Tasting Table that explains why pasta cooked in milk turns out so creamy.
How to Make Chicken Mac and Cheese Step by Step
Prep: Gather the list of ingredients for this chicken mac and cheese recipe. Mince the garlic, grate all of the cheeses, and cut the chicken into cubes or bite-sized pieces.
Cook the Chicken: Heat 1 tablespoon of unsalted butter in a pot set over medium-high heat. Then season 2 cubed boneless, skinless chicken breasts with salt and pepper to taste (I used about 1 teaspoon of each). Cook for 5-7 minutes, or until slightly browned and cooked through. Remove the chicken from the pot and set it aside while you make the cheese sauce.
Sauté the Garlic: Next, add the remaining 1 tablespoon of unsalted butter and 1 clove of minced garlic to the pot. Cook for just 1-2 minutes, or until fragrant.
Add the Stock: Then pour in 2 cups of chicken stock. Chicken broth can be used instead, but stock is better for the richer flavor and texture.
Season the Broth: Then add 1 cup of milk and 1 teaspoon of Dijon mustard to the stock. Stir and bring the mixture to a boil.
Boil the Pasta: Once boiling, stir in 2 cups of dry elbow macaroni. Reduce heat to medium-low and cook the pasta for 9-10 minutes, or until al dente. It should still have a bit of a bite. If it’s too soft at this point, it may turn out mushy by the end.
Add the Cheeses: Remove the pot from the heat. Then stir in 1 cup of freshly grated cheddar, ½ cup of freshly grated mozzarella, and ½ cup of freshly grated Parmesan cheese. Feel free to use your preferred cheeses.
Make the Cheese Sauce: Stir the macaroni until the cheeses have all melted and combined into a creamy sauce. Season with salt and pepper to taste.
Add the Chicken: Stir the cooked bites of chicken back into the cheesy macaroni, along with any juices that have accumulated.
Serve: This chicken mac and cheese is best served while hot, when the sauce is still creamy!
How to Store, Freeze, and Reheat
Store leftover chicken mac and cheese in an airtight container in the refrigerator for 2-3 days, or in the freezer for 3 months. To reheat in the microwave: stir in a little milk and cover with plastic wrap, then heat in 30-second increments, stirring in between. You can also reheat it on the stovetop over medium heat, stirring until warmed through.
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