This chicken mac and cheese is the perfect 30-minute, no complaints kind of weeknight meal I can always count on! Making macaroni and cheese with a creamy from-scratch sauce is as easy as the boxed kind, and adding juicy bites of chicken breast makes it a full, protein-packed dinner. The 3-cheese sauce is my favorite part, and my picky eaters always ask for seconds!
Top Reader Review
Yum and easy
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Homemade 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 so 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. And 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 mac and cheese 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.
Foolproof Tips
- Cook the macaroni in milk. I’ve found that boiling pasta in milk instead of water leads to the creamiest mac and cheese ever. So instead of boiling the macaroni separately then adding it to the sauce, cook it directly in the milk and chicken stock.
- Stir regularly. Be sure to stir the macaroni regularly while it cooks. This helps prevent the noodles from sticking to the pan (or to each other), and it prevents the milk from burning.
- Add cheese off heat. The shredded cheese will melt quickly in the hot liquid, without extra heat from the stove. Removing the pot from heat ensures it mixes smoothly into the milk to create a creamy sauce, without curdling or clumping.
How to Make Chicken Mac and Cheese Step by Step
Prep: Gather the list of ingredients for this simple 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 minced clove of 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
Let leftover chicken mac and cheese cool, then store it in an airtight container.
- Fridge: Keep in the refrigerator for 2-3 days.
- Freezer: Keep in the freezer for 3 months.
- Reheat: 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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