Ramp up classic macaroni and cheese with this comforting Chicken Mac and Cheese. Three cheeses—mozzarella, cheddar, and Parmesan—melt into a creamy sauce that coats tender bites of chicken and elbow macaroni for a satisfying, family-friendly meal.
A scoop of homemade chicken mac and cheese is pure comfort: rich, creamy sauce, melty cheese, and hearty chicken make it a filling dinner everyone will enjoy. This recipe is straightforward to prepare and works well for weeknights, potlucks, or make-ahead meals.
Why You’ll Love This Chicken Mac and Cheese Recipe
- Comforting and filling. Combining mac and cheese with chicken creates a complete, satisfying dish that’s perfect for family dinners.
- Made from scratch. The homemade cheese sauce is far superior to boxed versions and can be adjusted to taste.
- Make-ahead friendly. Assemble this casserole up to 24 hours in advance and reheat for easy meals and great leftovers.
What You’ll Need
Below are the main ingredients. Exact amounts are listed in the recipe card.
- Elbow macaroni: classic choice to hold the sauce.
- Olive oil: for cooking the chicken.
- Chicken: boneless, skinless chicken breasts cut into bite-size pieces.
- Butter: used in the sauce and optional breadcrumb topping.
- Onion and garlic: for a savory base.
- All-purpose flour: to thicken the sauce.
- Milk: whole or 2% for a creamy texture.
- Nutmeg: a pinch for subtle warmth.
- Mozzarella, cheddar, and Parmesan: three cheeses for flavor and melt.
- Fresh herbs: optional garnish.
- Optional topping: panko breadcrumbs toasted in butter for crunch.
How To Make Chicken Macaroni and Cheese
Follow these steps for a creamy, cheesy casserole with tender chicken.
- Cook the pasta. Boil elbow macaroni until al dente, drain, and set aside.
- Cook the chicken. Heat olive oil in a skillet over medium heat. Season cubed chicken with salt and pepper and cook 5–7 minutes until golden and cooked through. Remove and set aside.
- Sauté aromatics. In the same skillet, melt 1 tablespoon butter and sauté chopped onion until soft. Add minced garlic and cook until fragrant.
- Make a roux. Add the remaining butter, sprinkle in flour, and stir constantly until the roux is golden, about 1–2 minutes.
- Add milk. Gradually whisk in warm milk and cook until the sauce thickens, about 4–5 minutes.
- Melt the cheese. Reduce heat to low and stir in mozzarella, cheddar, and Parmesan until the sauce is smooth.
- Combine. Fold the cooked macaroni and chicken into the cheese sauce until evenly coated.
- Optional breadcrumb topping. Melt butter in a small skillet, add panko breadcrumbs, and toast until golden, stirring constantly.
- Bake or serve. Transfer to a baking dish if desired, sprinkle with toasted breadcrumbs and fresh herbs, and serve hot.
Tips & Variations
- Don’t overcook the pasta: Keep macaroni al dente so it holds up after baking.
- Add more flavor: Stir in ½ teaspoon mustard (yellow, spicy, or Dijon) or a pinch of chili powder or hot sauce for heat.
- Melt cheese in batches: Adding cheese gradually helps create the creamiest sauce.
- Swap the pasta shape: Use ziti, penne, or shells—choose shapes with nooks that capture the sauce.
- Add vegetables: Stir in baby spinach or peas for color and extra nutrition.
Serving Suggestions
Chicken mac and cheese works as a one-dish meal but pairs nicely with simple sides. Serve with steamed or roasted green vegetables, a crusty loaf of bread, or a fresh salad to balance the richness. A light cucumber or tomato salad makes a bright counterpart.
Proper Storage
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months; thaw overnight in the fridge before reheating. Reheat individual portions in the microwave at 30-second intervals until hot, or warm a baking dish in the oven at 325°F until heated through.
More Easy Chicken Dinners
- Chicken Parmesan Casserole
- Poppy Seed Chicken
- Cheesy Chicken Spaghetti
- Creamy Pesto Chicken
Chicken Mac and Cheese (Recipe Summary)
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 8
Ingredients (serves 8)
- 8 ounces dry elbow macaroni
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size cubes
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, divided
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2½ cups whole or 2% milk, warm
- Pinch of nutmeg
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- ½ cup grated Parmesan
- Fresh herbs, for garnish (optional)
Breadcrumb Topping (optional)
- 2 tablespoons unsalted butter
- ½ cup Panko breadcrumbs
Instructions (brief)
- Cook macaroni to al dente; drain.
- Sauté seasoned chicken in olive oil until cooked through; set aside.
- Sauté onion in butter, add garlic.
- Add remaining butter and flour; cook to form a roux.
- Whisk in warm milk until thickened, then add nutmeg and cheeses until smooth.
- Stir in cooked macaroni and chicken, transfer to a dish if baking.
- Toast panko in butter until golden and sprinkle on top. Garnish with herbs and serve hot.
Nutrition per 1 cup (approximate): 440 kcal; 33 g carbs; 28 g protein; 22 g fat. Nutritional values are estimates and can vary based on ingredients and portion sizes.