Chicken Mac and Cheese Recipe

overhead view of 2 bowls of chicken mac and cheese with spoons.

4.62 from 44 votes

This chicken mac and cheese recipe is my favorite dinner because it's so easy and delicious. Made with 3 kinds of cheese, this chicken macaroni has so much flavor!

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Side Dish

Cuisine: American

Servings: bowls

Calories: 712kcal

Author: Becky Hardin

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.

Video

Notes

*I use chicken breasts in this recipe, but thighs or chicken tenders will also work just fine! I recommend using boneless/skinless meat either way. Any cooked or leftover chicken can also be used--including shredded chicken, canned chicken, or rotisserie.

**Chicken stock is ideal for the richer flavor and thicker texture. Chicken broth can be used instead, but it may make the sauce a little thinner.

***Other small pasta shapes can be used instead of macaroni. Ditalini, cavatappi, and tubular pastas are all good options.

****Feel free to use your preferred combo of cheeses. Freshly-shredded cheese is best for melting.

Tips:

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.

Storage: Store chicken mac and cheese in an airtight container in the refrigerator for 3 days.

Nutrition