Chicken Mac and Cheese takes classic macaroni and cheese and turns it into a satisfying, family-sized dinner. This version is packed with tender, seasoned chicken and a creamy, rich cheese sauce made with three cheeses, then baked until bubbly with a golden cheese topping.
If you’re looking for a comfort-food dinner that feels restaurant-worthy but is easy enough to make at home, this baked chicken mac and cheese is it. It’s creamy, flavorful, and perfect for weeknights, gatherings, or meal prep.
Ingredients for Chicken Mac and Cheese
Ingredient Table
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken breast | 400g (14.1 oz) | Bite-size pieces |
| Cajun seasoning | 1 tsp | Chicken |
| Garlic powder | 1 tsp + 1.5 tsp | Chicken + sauce |
| Paprika | 1 tsp + 1.5 tsp | Chicken + sauce |
| Black pepper | ¼ tsp + 1 tsp | Chicken + sauce |
| Salt | ¼ tsp + to taste | Adjust as needed |
| Hot sauce | 2 tsp | Chicken |
| White vinegar | 2 tsp | Chicken |
| Oil | 2 tsp + ½ tbsp | Marinade + cooking |
| Dark soy sauce | ½ tsp | Chicken |
| Elbow macaroni | 300g (10.6 oz) | Dry |
| Butter | 40g (3 tbsp) | Unsalted |
| Garlic | 5 cloves | Minced |
| Flour | 20g (2 tbsp) | Thickener |
| Full-fat milk | 500ml | Room temp |
| Heavy cream | 100ml | Double cream |
| Cream cheese | 40g | Adds richness |
| Dijon mustard | 1 tsp | Balance |
| Onion powder | 1 tsp | Sauce |
| Red chili powder | ½ tsp | Optional heat |
| Red Leicester | 60g + 60g | Sauce + topping |
| Cheddar | 60g | Sauce |
| Mozzarella | 100g + 125g | Sauce + topping |
| Pasta water | 105ml | Helps emulsify |
Chicken Mac and Cheese
- Total Time: 50 mins
- Yield: 6 servings
Description
Baked chicken mac and cheese with cajun chicken, creamy sauce, and a golden three-cheese topping.
Ingredients
CHICKEN
400g chicken breast, bite-size
1 tsp cajun seasoning
1 tsp garlic powder
1 tsp paprika
1/4 tsp black pepper
1/4 tsp salt
2 tsp hot sauce
2 tsp white vinegar
2 tsp oil
1/2 tsp dark soy sauce
1/2 tbsp oil (for cooking)
MAC AND CHEESE
300g elbow macaroni (dry)
40g unsalted butter
5 cloves garlic, minced
20g flour
500ml full-fat milk
100ml heavy cream
40g cream cheese
1 tsp Dijon mustard
1 tsp black pepper
1.5 tsp garlic powder
1.5 tsp paprika
1 tsp onion powder
1/2 tsp red chili powder
Salt to taste
60g red Leicester, shredded
60g cheddar, shredded
100g mozzarella, shredded
105ml pasta water (reserved)
TOPPING
60g red Leicester, shredded
125g mozzarella, shredded
Instructions
1. Season chicken with spices, hot sauce, vinegar, soy sauce, and oil.
2. Cook macaroni slightly under; reserve pasta water.
3. Cook chicken until done; remove.
4. Make roux with butter, garlic, and flour.
5. Whisk in milk; simmer until thickened.
6. Add cream cheese, cream, Dijon, and seasonings.
7. Melt in cheeses gradually; add pasta water.
8. Stir in pasta and chicken, layer in baking dish with topping.
9. Bake at 425°F (220°C) until bubbly and golden.
Notes
Add cheese over low heat to prevent grainy sauce.
Undercook pasta slightly since it bakes.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baked
- Cuisine: American
Step-by-Step Instructions and Helpful Tips
How to Make Chicken Mac and Cheese
- Season chicken with cajun seasoning, garlic powder, paprika, pepper, salt, hot sauce, vinegar, soy sauce, and oil. Toss well.
- Cook macaroni in salted water until slightly underdone. Reserve pasta water, drain, rinse, and set aside.
- Cook chicken in a hot pan with oil until cooked through. Remove.
- Melt butter, sauté garlic 1 minute.
- Stir in flour and cook 30 seconds.
- Gradually add milk, stirring until thickened.
- Stir in cream, cream cheese, Dijon, and spices. Cook until smooth.
- Add cheeses gradually and stir until melted.
- Add pasta water and simmer until glossy.
- Mix pasta into sauce. Preheat oven to 425°F (220°C).
- Layer half mac, half chicken, half topping cheese. Repeat layers.
- Bake 18–20 minutes until golden and bubbly. Rest a few minutes before serving.
Helpful Tips
- Undercook pasta slightly so it stays firm after baking.
- Add cheeses slowly over low heat to prevent graininess.
- Pasta water makes the sauce smoother and more cohesive.
- Let it rest before cutting for cleaner servings.
Why This Recipe Works
This mac and cheese is creamy because it uses a roux base, full-fat milk, heavy cream, cream cheese, and multiple cheeses for both flavor and meltability. The seasoned chicken adds protein and a savory, slightly spicy kick that balances the richness.
Serving Suggestions
Serve Chicken Mac and Cheese with:
- Roasted broccoli or green beans
- A crisp salad with vinaigrette
- Garlic bread
- Pickles or hot sauce for contrast
Storage and Reheating Tips
Store leftovers refrigerated up to 4 days. Reheat with a splash of milk to loosen the sauce. This also freezes well for up to 2 months.
Conclusion
Chicken Mac and Cheese is the ultimate comfort dinner creamy, cheesy, and baked with a golden topping. With tender cajun chicken and a three-cheese sauce, it’s a meal that’s guaranteed to please.
Frequently Asked Questions About Chicken Mac and Cheese
Can I use rotisserie chicken?
Yes. Skip cooking chicken and fold it in before baking.
What can I use instead of red Leicester?
More cheddar, Colby Jack, or Monterey Jack.
Why did my sauce get grainy?
Heat was too high when adding cheese. Add cheese slowly over low heat.
Can I make it without baking?
Yes. Serve straight from the stovetop after mixing in pasta and chicken.