Chicken Mac and Cheese Recipe
My definitive recipe for creamy, dreamy chicken mac and cheese. Learn the secrets to a foolproof cheese sauce, plus get my game-changing variations for Buffalo, BBQ, and classic Baked!
Equipment
- Heavy-Bottomed Pot or Dutch Oven
- Whisk
- Box Grater
- Large Pot (for pasta)
- Colander
Ingredients
- 1 pound Cavatappi pasta or other sturdy pasta like shells or elbows
- 1 pound boneless skinless chicken breasts or thighs
- 1/2 cup Unsalted Butter 1 stick
- 1/2 cup All-Purpose Flour
- 4 cups Whole Milk
- 8 ounces Sharp Cheddar Cheese freshly shredded from a block
- 8 ounces Monterey Jack Cheese freshly shredded from a block
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dijon Mustard
- 1 teaspoon Salt plus more for pasta water
- 1/2 teaspoon Black Pepper freshly cracked
- 1 tablespoon Olive Oil for searing the chicken
Instructions
Prepare Pasta and Chicken
- Cook the pasta in generously salted water for 2 minutes LESS than the package directions for al dente. Reserve 1 cup of pasta water, then drain.
- While pasta cooks, season chicken with onion powder, salt, and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear chicken for 4-5 minutes per side until golden and cooked to 165°F. Rest on a cutting board, then dice.
Make the Cheese Sauce
- In the same pot, melt butter over medium heat. Sprinkle in the flour and whisk constantly for 1 full minute to cook out the raw flour taste and form a smooth paste (roux).
- Slowly whisk in the first cup of milk until smooth. Then, whisk in the remaining milk. Bring to a gentle simmer, stirring frequently, until thickened enough to coat a spoon (about 5-7 minutes).
- REMOVE THE POT FROM HEAT. Let it cool for one minute. Stir in salt, pepper, garlic powder, and Dijon mustard.
- Add the shredded cheeses and stir gently until completely melted and the sauce is glossy and smooth.
Combine and Serve
- Add the undercooked pasta and diced chicken to the cheese sauce. Fold everything together gently until coated. If the sauce is too thick, stir in a splash of the reserved pasta water.
- Serve immediately for the best creamy texture.
Notes
- Pro-Tip for a Perfect Sauce: Always shred your cheese from a block. Pre-shredded cheese contains anti-caking agents that make a sauce grainy.
- Foolproof Technique: The two most important steps are cooking the roux for a full minute and REMOVING the pot from the heat before adding your cheese to prevent a greasy, broken sauce.
- Pasta Water is Key: The starchy pasta water is perfect for thinning the sauce to your desired consistency if it gets too thick.
- Flavor Variations:
-For Buffalo Style: Toss cooked chicken in 1/2 cup buffalo wing sauce. Add 1/4 cup wing sauce and 1/3 cup crumbled blue cheese to the finished cheese sauce.
- For BBQ Style: Toss cooked chicken in 1/2 cup BBQ sauce. Add 1/4 cup BBQ sauce and 1 tsp smoked paprika to the cheese sauce. Top with crispy fried onions.
- For Chick-fil-A Copycat Style: Use a cheese blend of 1 cup cheddar, 1 cup Colby, 1/2 cup Parmesan, and 1/2 cup Romano. Serve with crispy breaded chicken nuggets.