Description
Mac and Cheese with Grilled Chicken
This creamy mac and cheese topped with juicy grilled chicken is the ultimate comfort food! The rich cheese sauce combined with tender chicken pieces creates a hearty, satisfying meal perfect for any day of the week.
Ingredients:
2 boneless, skinless chicken breasts
8 oz elbow macaroni
1 1/2 cups shredded cheddar cheese
1/2 cup heavy cream
2 tablespoons butter
1 tablespoon flour
1 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Cook the Pasta: Boil the elbow macaroni according to package instructions. Drain and set aside.
Grill the Chicken: Season the chicken breasts with salt, pepper, and garlic powder. Grill or pan-sear the chicken for 6-7 minutes on each side until fully cooked. Let rest before cutting into bite-sized pieces.
Make the Cheese Sauce: In a saucepan, melt butter over medium heat. Add the flour and whisk for 1-2 minutes to create a roux. Gradually stir in the heavy cream and bring to a simmer. Add the shredded cheddar cheese and stir until melted and smooth. Season with salt and pepper to taste.
Combine the Dish: Toss the cooked macaroni in the cheese sauce. Add the grilled chicken pieces and mix well.
Serve & Garnish: Plate the mac and cheese and garnish with fresh parsley and cracked black pepper.
Enjoy this rich and creamy dish with savory grilled chicken!
Step-by-Step Guide
Begin by preparing all ingredients. Cook the pasta in salted boiling water until al dente, then drain. While the pasta cooks, season the chicken breasts evenly with salt, pepper, and half the garlic powder. Preheat a grill pan or skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Transfer to a plate, tent with foil, and let rest for 5 minutes before dicing.
For the sauce, melt butter in a medium saucepan over medium heat. Whisk in the flour to form a paste (roux) and cook for 90 seconds to remove the raw flour taste. Slowly pour in the heavy cream while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer. Reduce heat to low and gradually add the shredded cheddar, stirring until completely melted and smooth. Stir in the remaining garlic powder and adjust seasoning.
In a large bowl, combine the drained pasta and cheese sauce, tossing to coat thoroughly. Fold in the diced grilled chicken. Serve immediately.
Serving Suggestions
This hearty dish stands alone but can be elevated with simple sides. For a fresh contrast, serve with a crisp green salad with a light vinaigrette. Steamed broccoli or roasted asparagus also pair beautifully. For a casual gathering, serve in individual ramekins for a personalized touch. A sprinkle of extra shredded cheese or breadcrumbs on top before serving adds delightful texture.
How-to Summary
Boil pasta and set aside. Grill seasoned chicken, rest, and dice. Create a cheese sauce by making a roux (butter + flour), whisking in cream, and melting in cheddar. Combine sauce, pasta, and chicken. Garnish and serve hot.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. Cavatappi, shells, or penne are excellent choices as their shapes hold the creamy sauce well.
How can I make this dish ahead of time? Assemble the complete dish, transfer to a baking dish, cover, and refrigerate for up to 24 hours. Reheat, covered with foil, in a 350°F oven until warmed through, adding a splash of milk if the sauce is too thick.
What can I use instead of heavy cream? Whole milk can be used, but the sauce will be less rich and creamy. For a thicker sauce with milk, increase the roux to 2 tablespoons each of butter and flour.
How do I prevent my cheese sauce from becoming grainy? Ensure you shred the cheese yourself, as pre-shredded cheese contains anti-caking agents that can cause graininess. Also, add the cheese off the heat and stir until just melted—avoid boiling the sauce after adding cheese.
Can I use pre-cooked or leftover chicken? Yes, this is a great way to use leftover rotisserie or baked chicken. Simply chop it and stir it in during the final combination step to warm through.
Common Mistakes to Avoid
- Overcooking the pasta, which will become mushy when mixed with the sauce. Cook to al dente.
- Adding cheese to a sauce that is too hot or boiling it afterward, which causes separation and a greasy texture.
- Not letting the chicken rest before cutting, which allows the juices to redistribute, keeping it moist.
- Using cold cream or milk directly into the roux, which can cause lumps. Use room temperature liquid or add it gradually.
- Underseasoning the dish. Season the chicken well and taste the cheese sauce before combining.
Conclusion
This Mac and Cheese with Grilled Chicken transforms a classic comfort food into a complete, protein-packed meal that is both indulgent and satisfying. By following the detailed steps and tips, you can avoid common pitfalls and achieve a perfectly creamy sauce with tender, flavorful chicken every time. It’s a versatile recipe perfect for a family weeknight dinner or for impressing guests at a casual get-together. Enjoy the delicious results of this simple yet impressive culinary combination.