Description
Creamy Mac and Cheese with Grilled Chicken
Ingredients
For the Grilled Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
For the Mac and Cheese:
2 cups elbow macaroni
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk
1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 tsp Dijon mustard (optional)
Salt and pepper to taste
Garnish:
Fresh parsley (chopped)
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Grill the Chicken:
Season chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
Heat a grill pan over medium heat. Cook the chicken for 4-5 minutes per side until cooked through and grill marks appear. Let it rest for 5 minutes before slicing.
Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until slightly golden.
Gradually whisk in the milk and cook until the mixture thickens, about 3-4 minutes.
Stir in cheddar, mozzarella, and Parmesan cheese until melted and smooth. Add Dijon mustard (if using) and season with salt and pepper.
Combine:
Add the cooked macaroni to the cheese sauce and stir until fully coated. Adjust seasoning if needed.
Assemble and Serve:
Serve the creamy mac and cheese in bowls, topped with slices of grilled chicken. Garnish with fresh parsley for a pop of color and flavor.
Enjoy!
This creamy mac and cheese with grilled chicken is the ultimate comfort dish, combining rich, cheesy pasta with smoky, tender chicken. Perfect for a family dinner or indulgent treat!
Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, start your pasta water and preheat your grill pan. Season the chicken and set it aside. As the pasta cooks, begin the cheese sauce. The key is to have your cheese shredded and ready before you start the roux (butter and flour mixture). While the sauce thickens, grill the chicken. Let the chicken rest while you combine the pasta and sauce. Finally, slice the chicken, assemble the bowls, and garnish immediately.
Serving Suggestions
This hearty dish is a meal in itself, but it pairs beautifully with simple sides. For a fresh contrast, serve with a crisp green salad dressed with a light vinaigrette. Steamed broccoli or roasted asparagus also complement the richness. For a casual gathering, serve directly from the saucepan at the table. If you have leftovers, store the components separately for best reheating results.
How-to Summary
Boil pasta until al-dente. Season and grill chicken until cooked, then rest and slice. Create a cheese sauce by making a roux with butter and flour, whisking in milk until thickened, then melting in the cheeses. Combine sauce with drained pasta. Serve mac and cheese topped with sliced grilled chicken and fresh parsley.
Frequently Asked Questions
Can I use a different type of pasta? Yes, any short pasta with good sauce-holding shape works well, like cavatappi, shells, or penne.
How can I make this dish ahead of time? Prepare the mac and cheese and chicken separately. Store in airtight containers in the fridge for up to 2 days. Reheat gently on the stove with a splash of milk to refresh the sauce.
My cheese sauce is grainy. What happened? Graininess often occurs from overheating the cheese. Remove the sauce from the heat before stirring in the cheese, and let it melt from residual heat.
Can I bake this mac and cheese? Absolutely. After combining, transfer to a baking dish, top with extra cheese or breadcrumbs, and bake at 375°F for 15-20 minutes until bubbly and golden.
What’s the purpose of the Dijon mustard? It’s not just for flavor. The acid in the mustard helps stabilize the cheese sauce, preventing separation and adding a subtle depth that enhances the cheese.
Common Mistakes to Avoid
- Overcooking the pasta: Cook only to al dente, as it will continue to soften in the hot sauce.
- Adding cheese to a boiling sauce: This can cause the fats to separate. Ensure the sauce base is just below a simmer.
- Using pre-shredded cheese: These often contain anti-caking agents that can lead to a less smooth sauce. Shred your own cheese from a block.
- Slicing the chicken immediately: Letting it rest for 5 minutes ensures the juices redistribute, keeping it moist.
- Not seasoning the pasta water: Salt the boiling water generously; it’s your first chance to season the pasta itself.
Conclusion
This creamy mac and cheese with grilled chicken elevates a classic comfort food into a satisfying, protein-packed main course. By mastering the simple cheese sauce and perfectly grilled chicken, you can create a crowd-pleasing dish that feels both indulgent and wholesome. Remember the key tips: shred your own cheese, let the chicken rest, and don’t rush the roux. With this recipe in your repertoire, you’re equipped to deliver a delicious, comforting meal any night of the week.