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Creamy Chicken Mac and Cheese Bake Recipe

★★★★★

4.6 from 68 reviews
  • Author: Matteo
  • Total Time: 1 hour
  • Yield: 3-4 servings 1x

Description

This delicious chicken mac and cheese bake features tender, spicy chicken pieces layered with creamy macaroni enveloped in a velvety cheese sauce, finished with a golden, bubbly cheese crust. Perfect for a comforting dinner or lunch, it is easy to make, versatile, and offers a nostalgic comfort food experience with an elevated twist.

Ingredients

Scale

Chicken Marinade

  • 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 your taste)
  • 2 tsps hot sauce
  • 2 tsps white vinegar
  • 2 tsps oil
  • 1/2 tsp dark soy sauce
  • 1/2 tbsp oil, for cooking

Mac and Cheese Sauce

  • 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 your 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)

Cheese Topping

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

Instructions

  1. Marinate the Chicken: In a bowl, combine the bite-sized chicken pieces with cajun seasoning, garlic powder, paprika, black pepper, and salt. Add hot sauce, dark soy sauce, white vinegar, and oil. Mix thoroughly until every piece is well coated. Set aside to marinate.
  2. Cook the Pasta: Boil water with a pinch of salt and a little oil. Add the elbow macaroni and cook according to package instructions until just firm (al dente) as it will further cook when baked. Drain and rinse with cold water to stop cooking. Reserve some pasta water before draining.
  3. Cook the Chicken: Heat a large pan over medium heat and add oil. Add the marinated chicken pieces and cook for 5-6 minutes or until fully cooked through. Remove chicken from the pan and set aside.
  4. Prepare the Roux: In the same pan, melt butter over medium heat. Add minced garlic and cook until lightly golden, about 1 minute. Sprinkle in the flour and continuously stir for about 30 seconds until the mixture bubbles and thickens slightly.
  5. Make the Cheese Sauce: Gradually pour in the room temperature milk, stirring continuously. Bring to a gentle simmer, stirring until the sauce thickens. Add heavy cream, cream cheese, dijon mustard, and spices including black pepper, garlic powder, paprika, onion powder, salt, and red chilli powder. Cook and stir for 2 minutes over medium heat until smooth.
  6. Add the Cheeses: Lower heat and add the shredded red leicester, cheddar, and mozzarella cheeses gradually, stirring until fully melted and the sauce is smooth and thick.
  7. Adjust Sauce Consistency: Stir in the reserved pasta water and simmer over medium heat until the sauce thickens slightly and bubbles gently.
  8. Preheat Oven: While the sauce simmers, preheat oven to 220°C (425°F).
  9. Combine Pasta and Sauce: Remove the pan from heat. Add the cooked macaroni to the sauce and stir gently to fully coat all pasta.
  10. Layer the Bake: In an oven-safe dish, spread half of the mac and cheese mixture evenly. Top with half of the cooked chicken pieces and half of the cheese topping.
  11. Add Remaining Layers: Spread the remaining mac and cheese on top, then add the remaining chicken pieces and finish with the rest of the cheese topping evenly.
  12. Bake: Place the dish in the preheated oven and bake for 18-20 minutes, or until the cheese on top is golden, bubbly, and slightly crispy.
  13. Rest and Serve: Remove from the oven and let sit for a few minutes to set the sauce. Serve warm and enjoy your layered chicken mac and cheese bake!

Notes

  • Adjust spices and salt according to your preference, noting that cheese and pasta water add saltiness.
  • To skip baking, mix the cooked pasta and chicken directly into the cheese sauce, add extra cheese if desired, and serve immediately.
  • Add more or less pasta water to achieve your desired sauce consistency.
  • Use any cheese combination you like; freshly grated cheese melts best.
  • Feel free to add extra spices like cayenne pepper or jalapeños for a spicier dish.
  • For a vegetarian version, omit chicken entirely or substitute with vegetables or meat alternatives.
  • Cook pasta slightly under al dente to prevent sogginess after baking.
  • Use a whisk when making the roux to avoid lumps and ensure a smooth sauce.
  • Allow the baked dish to rest before serving to let the sauce thicken and set.
  • Make ahead by assembling and refrigerating up to 24 hours before baking; increase baking time if baking from chilled.
  • Store leftovers in airtight containers in the fridge for 3-4 days.
  • Reheat leftovers in the oven or microwave with a splash of milk to maintain creaminess.
  • Serve with fresh salad or roasted vegetables for a balanced meal, or indulgent garlic bread for extra comfort.
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Dinner, Lunch
  • Method: Baking
  • Cuisine: American

Keywords: chicken mac and cheese, baked mac and cheese, comfort food, creamy mac and cheese, cheesy chicken pasta, easy dinner, homemade mac and cheese

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Find it online: https://todayplates.com/creamy-chicken-mac-and-cheese-bake-recipe/