Introduction

This chicken mac and cheese combines a golden, bubbly cheese crust with tender macaroni and spicy chicken pieces enveloped in a velvety, golden cheese sauce. It’s a comforting, flavorful dish that’s easy to make and perfect for any dinner or lunch occasion.

A round pan filled with a baked macaroni and cheese dish topped with browned chicken chunks. The dish has a base layer of creamy orange macaroni, followed by a layer of melted white and orange cheese, slightly browned on top, with evenly scattered browned chicken pieces. Small green herb flakes are sprinkled over the entire surface. The pan is gray with a white marbled texture surface beneath it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the chicken:

400g boneless chicken breast, cut into bite-sized pieces (14.1 oz)
1 tsp cajun seasoning
1 tsp garlic powder
1 tsp paprika
1/4 tsp black pepper
1/4 tsp salt (adjust to taste)
2 tsps hot sauce
2 tsps white vinegar
2 tsps oil
1/2 tsp dark soy sauce
1/2 tbsp oil (for cooking)

For the mac and cheese:

300g dry elbow macaroni (around 10.6 oz)
40g unsalted butter (3 tbsps)
5 cloves garlic, minced
20g plain or all-purpose flour (2 tbsps)
500ml full fat milk, room temperature (2 cups + 1 tbsp)
100ml double cream or heavy cream (1/4 cup + 3 tbsps)
40g cream cheese (2 tbsps + 2 tsps)
1 tsp dijon mustard
1 tsp black pepper
1.5 tsps garlic powder
1.5 tsps paprika
1 tsp onion powder
1/2 tsp red chilli powder
Salt to taste
60g red leicester cheese, shredded (1/2 cup)
60g cheddar cheese, shredded (1/2 cup)
100g mozzarella cheese, shredded (around 1 cup)
105ml pasta water (1/4 cup + 3 tbsps)

For the cheese topping:

60g red leicester cheese, shredded (1/2 cup)
125g mozzarella cheese, shredded (around 1 cup + 1/4 cup)

Instructions

Step 1: In a bowl, combine the chicken pieces with cajun seasoning, garlic powder, paprika, black pepper, salt, hot sauce, dark soy sauce, white vinegar, and oil. Mix until fully coated and set aside.
Step 2: Cook the pasta in salted boiling water with a little oil according to package instructions, aiming to undercook slightly. Drain, rinse with cold water, and save some pasta water before setting aside.
Step 3: Heat oil in a large pan over medium heat. Add the marinated chicken and cook for 5-6 minutes until cooked through. Remove chicken from the pan.
Step 4: In the same pan, melt butter and add minced garlic. Cook over medium heat until garlic turns light golden, about 1 minute.
Step 5: Stir in the flour, mixing constantly over low heat for about 30 seconds until the mixture bubbles and thickens.
Step 6: Gradually pour in milk while stirring. Bring to a gentle simmer or very low boil, stirring until sauce thickens.
Step 7: Add heavy cream, cream cheese, dijon mustard, black pepper, garlic powder, paprika, onion powder, salt, and red chilli powder. Stir and cook over medium heat for 2 minutes until smooth.
Step 8: Gradually add shredded red leicester, cheddar, and mozzarella cheeses in small amounts, stirring over low heat until melted and sauce is smooth and thick.
Step 9: Stir in reserved pasta water and cook over medium heat until sauce bubbles and thickens gently. Preheat oven to 220°C (425°F).
Step 10: Remove pan from heat and fold cooked macaroni into the cheese sauce until fully coated.
Step 11: In an oven-safe dish, spread half of the mac and cheese mixture in an even layer.
Step 12: Top with half of the cooked chicken and half of the cheese topping.
Step 13: Add the remaining mac and cheese layer smoothly over the chicken.
Step 14: Arrange the remaining chicken pieces on top and sprinkle with the rest of the cheese topping.
Step 15: Bake in the preheated oven for 18-20 minutes, or until the cheese is golden and bubbly.
Step 16: Remove from oven, let rest for a few minutes, then serve and enjoy!

Tips & Variations

Undercook the pasta slightly as it will continue cooking during baking, preventing it from becoming mushy.
Use room temperature milk, cream, and cream cheese for easier incorporation and smoother sauce.
Adjust spice levels to taste by varying black pepper, red chilli powder, and hot sauce amounts.
Try different cheese blends for unique flavors; fresh grated cheese melts best.
Add vegetables like bell peppers or spinach for extra color and nutrition.
Make it vegetarian by omitting chicken or replacing it with vegetables or meat substitutes.
For extra crunch, toast breadcrumbs in butter and sprinkle on top before baking.
If you prefer, skip baking and mix chicken directly into mac and cheese for a quick stovetop version.

Storage

Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, warm in the oven or microwave with a splash of milk to retain creaminess. Baking the dish after refrigeration may require longer baking time.

How to Serve

The image shows a large, round pan filled with baked macaroni and cheese topped with crispy, golden-brown pieces of chicken. The macaroni is creamy and well-coated with melted cheese that appears stringy and gooey, forming a golden crust on top with some orange and white melted cheese patches. The chicken pieces are scattered evenly across the surface, providing crunchy texture amid the soft pasta. A wooden-handled spatula is scooping out a generous serving, showing the dense and cheesy layers of the macaroni beneath the crust. The pan sits on a clean, white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What does this chicken mac and cheese taste like?

This dish is rich and creamy with a slight spicy kick. The cheese sauce provides a savory, velvety base, while the seasoned chicken adds flavor depth and a gentle heat.

Can I make this chicken mac and cheese dish spicier?

Absolutely. Increase the amount of red chilli powder, black pepper, and hot sauce, or add cayenne pepper or jalapeños according to your heat preference.

Can I make this chicken mac and cheese without cream?

Yes, but the sauce won’t be as rich. You can use just milk, though you may need to adjust flour and butter in the roux or simmer the sauce longer to thicken.

Can I make this chicken mac and cheese without cream cheese?

Yes. Cream cheese adds richness and tang, but you can substitute with extra cream or cheese or omit it entirely, just cook the sauce a bit longer to thicken if needed.

Can I make this chicken macaroni and cheese vegetarian?

Yes, simply omit the chicken or replace it with your favorite vegetables or plant-based protein.

Can I use a different pasta shape?

Definitely. Elbow macaroni is traditional here, but penne, rigatoni, or any other small pasta shape works well.

How long does this chicken mac and cheese keep in the fridge?

Stored properly in an airtight container, it lasts 3-4 days refrigerated.

Can I make this chicken mac and cheese ahead of time?

Yes. Prepare and layer the dish, cover, and refrigerate up to 24 hours before baking. Bake longer if starting from cold.

What’s the best way to reheat leftover chicken mac and cheese?

Reheat gently in the oven or microwave with a splash of milk to restore creaminess.

Do I have to bake this chicken mac and cheese?

No. Baking adds a crispy cheese crust, but you can enjoy the dish stovetop by mixing chicken directly into the cheese sauce before serving.

Why is my mac and cheese sauce thin?

Possible reasons include undercooked roux, insufficient simmering time, or adding cheese too quickly which cools the sauce. Cook roux until bubbly, simmer to thicken, and add cheese gradually.

Why is my mac and cheese gritty?

Using pre-shredded cheese (with anti-caking agents), overheating cheese, adding cheese too fast, overcooking roux, or adding cold milk to hot roux can cause grit. Use freshly grated cheese, add cheese slowly over low heat, cook roux properly, and warm milk before use.

What sides can I serve with this chicken mac and cheese?

Fresh salads or roasted vegetables like broccoli, Brussels sprouts, or asparagus balance the richness. For a treat, garlic bread pairs wonderfully.