Description
Creamy Chicken Mac and Cheese
Ingredients:
2 cups elbow macaroni
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups milk
1 cup heavy cream
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 lb chicken breast, cooked and diced
1 tbsp olive oil
Salt and pepper to taste
1 tbsp fresh parsley, chopped
Instructions:
Cook the pasta:
Bring a pot of salted water to a boil and cook the elbow macaroni until al dente according to package instructions. Drain and set aside.
Cook the chicken:
Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until golden brown and fully cooked, about 6-8 minutes per side. Remove, dice, and set aside.
Make the cheese sauce:
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk and heavy cream, cooking until the mixture thickens slightly. Stir in the cheddar and Parmesan cheeses until melted and smooth. Season with salt and pepper.
Combine the pasta and sauce:
Add the cooked macaroni to the cheese sauce and mix well to coat. Stir in the diced chicken.
Serve and garnish:
Transfer to a serving bowl, garnish with fresh parsley, and serve hot.
This creamy chicken mac and cheese is the ultimate comfort food, blending tender chicken, rich cheese, and perfectly cooked pasta for a hearty, delicious meal.
Step-by-Step Guide
Follow these detailed steps for a perfect result. First, ensure all ingredients are prepped (cheese shredded, chicken diced). Start your pasta water boiling—salting it generously is key for flavor. While the pasta cooks, begin the chicken. Pat the chicken breast dry before seasoning to ensure a good sear. Let it rest for 5 minutes after cooking before dicing to keep it juicy. For the sauce, keep the heat at medium when making the roux (butter and flour) and whisk constantly for exactly one minute to cook out the raw flour taste. When adding milk and cream, pour in a slow, steady stream while whisking vigorously to prevent lumps. Remove the sauce from heat before stirring in the cheeses; this prevents them from becoming grainy.
Serving Suggestions
This rich dish pairs beautifully with contrasting textures and flavors. Serve it alongside a crisp green salad with a tangy vinaigrette to cut through the creaminess. For a vegetable side, roasted broccoli or garlic sautéed green beans are excellent choices. To make it a true comfort food feast, add a side of buttery garlic bread. For a fun twist, transfer the combined mac and cheese to a baking dish, top with extra cheese and breadcrumbs, and broil for a few minutes for a crispy, golden top.
How-to Summary
Boil and drain macaroni. Cook seasoned chicken breast in oil until done, then dice. Create a roux with butter and flour. Whisk in milk and cream until thickened. Off heat, stir in cheeses until melted. Combine sauce with pasta and diced chicken. Garnish with parsley and serve immediately.
Frequently Asked Questions
Can I use a different type of pasta? Yes, any short pasta with good sauce-holding capacity works well, such as cavatappi, shells, or penne.
How can I make this dish ahead of time? Prepare the recipe but stop before the final combine. Store the sauce, pasta, and chicken separately in airtight containers in the fridge for up to 2 days. Reheat the sauce gently on the stove, adding a splash of milk to loosen it, then combine with the pasta and chicken.
What are the best cheeses to use besides cheddar? For a more complex flavor, try a blend. Gruyère, Monterey Jack, Fontina, or Gouda are all fantastic melting cheeses that complement cheddar.
How do I prevent my cheese sauce from becoming grainy? Ensure you remove the sauce from the heat before adding shredded cheese. Also, avoid using pre-shredded bagged cheese, as it contains anti-caking agents that can hinder smooth melting.
Can I use rotisserie chicken? Absolutely. Using about 2 cups of shredded rotisserie chicken is a great time-saver and adds wonderful flavor.
Common Mistakes to Avoid
- Overcooking the Pasta: Cook only to al dente, as it will continue to soften in the warm sauce.
- High Heat on the Sauce: Cooking the roux or béchamel on high heat can cause the fat to separate or the flour to burn.
- Adding Cheese to Boiling Sauce: High heat can cause cheese to break, becoming oily and grainy. Always take the sauce off the burner first.
- Not Seasoning in Layers: Season the pasta water, the chicken, and the sauce. Building seasoning at each step creates depth of flavor.
- Using Cold Dairy: Let milk and cream sit out for 15 minutes before using. Adding very cold liquid to a roux can make it harder to achieve a smooth consistency.
Conclusion
This creamy chicken mac and cheese recipe elevates a classic comfort food into a hearty, satisfying main course. By following the step-by-step guide and avoiding common pitfalls, you can create a consistently smooth, flavorful dish that is sure to become a family favorite. Its versatility in ingredients and serving options makes it perfect for both busy weeknights and casual gatherings. Enjoy the rich, cheesy, and comforting results of your culinary effort.