Creamy Chicken Mac and Cheese

Chicken mac and cheese is the ultimate comfort food that brings the whole family to the table with smiles! This creamy, cheesy recipe combines tender elbow macaroni, juicy shredded chicken, and a velvety homemade cheese sauce that’s pure heaven in a bowl. It’s easy enough for a busy weeknight but special enough to serve when you want something truly satisfying.

Love More Mac and Cheese Recipes? Try My One Pot Chili Mac and Cheese or this Mac and Cheese Soup next.

Why You’ll Love This Recipe

• Pure comfort in every bite – creamy, cheesy, and loaded with tender chicken
• Ready in under 30 minutes – perfect for busy weeknights when you need dinner fast
• One-pot simplicity – minimal dishes and maximum flavor
• Kid-approved and family-friendly – even picky eaters ask for seconds
• Flexible and forgiving – works with rotisserie chicken, leftovers, or whatever cheese you have on hand

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Ingredients You’ll Need

For the Mac and Cheese:

• Elbow macaroni: 8 ounces (about 2 cups dry) – or use shells, cavatappi, or your favorite pasta shape
• Cooked chicken, shredded or chopped: 2 cups – rotisserie chicken is a huge time-saver!
• Butter: 4 tablespoons – this creates the base of our creamy roux
• All-purpose flour: 1/4 cup – helps thicken the cheese sauce to perfection
• Milk: 2 cups (whole or 2% for richest flavor) – the creamier the milk, the dreamier the sauce
• Cheddar cheese, shredded: 2 cups (about 8 ounces) – freshly shredded melts better than pre-packaged
• Salt: 3/4 teaspoon, or to taste
• Black pepper: 1/4 teaspoon, or to taste
• Garlic powder: 1/4 teaspoon (optional) – adds a subtle savory depth
• Paprika: for topping (optional) – gives a pretty pop of color and mild warmth

Why These Ingredients Work

The butter and flour create what’s called a roux, which is the magical foundation that thickens our cheese sauce without any graininess or separation. Whole milk adds richness and body, making the sauce luxuriously creamy instead of watery. Freshly shredded cheddar cheese melts smoothly into silky perfection, while pre-shredded varieties can sometimes turn grainy because of anti-caking agents. The cooked chicken adds hearty protein that transforms simple mac and cheese into a complete meal. Garlic powder brings a subtle savory note that enhances the cheese without overpowering it, and a sprinkle of paprika on top adds a touch of color and gentle warmth that makes the dish look as good as it tastes.

Essential Tools and Equipment

• Large pot – for boiling the pasta
• Colander – to drain the macaroni
• Large saucepan or deep skillet – for making the cheese sauce and combining everything
• Whisk – essential for creating a smooth, lump-free sauce
• Wooden spoon or silicone spatula – for stirring and folding in the chicken and pasta
• 9×13-inch baking dish – if you’re finishing it in the oven for a baked top (optional)
• Box grater or food processor – for shredding cheese (if not using pre-shredded)

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions just until al dente—you want it tender but still with a slight bite. Drain in a colander and set aside. Don’t rinse the pasta; that starch helps the sauce cling beautifully!

Step 2: Make the Roux

While the pasta cooks, melt the butter in a large saucepan or deep skillet over medium heat. Once it’s melted and bubbly, sprinkle in the flour and whisk continuously until the mixture becomes smooth and bubbly, about 1 minute. This cooks off the raw flour taste and creates the base for your silky sauce.

Step 3: Add the Milk

Slowly pour in the milk, whisking constantly to prevent any lumps from forming. Keep whisking as the mixture heats up and begins to thicken. Continue cooking and whisking until the sauce transforms into a smooth, creamy texture that coats the back of your spoon, about 3–4 minutes. You’ll know it’s ready when it’s noticeably thicker than when you started.

Step 4: Melt in the Cheese

Lower the heat to medium-low and add the shredded cheddar cheese in handfuls, stirring after each addition until the cheese is completely melted and the sauce is smooth and glossy. Low heat is key here—too much heat can make the cheese seize up or become grainy, so be patient and stir gently.

Step 5: Season to Perfection

Season the cheese sauce with salt, pepper, and garlic powder if using. Taste and adjust the seasonings to your liking—remember, you can always add more but you can’t take it away! The sauce should taste rich, cheesy, and well-seasoned on its own.

Step 6: Combine Everything

Add the drained pasta and cooked chicken to the cheese sauce. Stir everything together gently but thoroughly until every piece of pasta and every bite of chicken is coated in that luscious, creamy cheese sauce. Everything should be heated through and looking absolutely irresistible.

Step 7: Optional Baked Finish

If you’d like a golden, slightly crispy top, transfer the mac and cheese mixture to a greased 9×13-inch baking dish. Sprinkle the top with paprika for color and flavor, then bake at 350°F for 15–20 minutes until the edges are bubbly and the top has a light golden finish. This step is optional but adds a wonderful textural contrast!

Step 8: Serve and Enjoy

Serve your chicken mac and cheese hot, garnished with an extra sprinkle of paprika, fresh cracked pepper, or a handful of extra shredded cheese if you’re feeling indulgent.

You Must Know

The most critical step in this recipe is whisking constantly when you add the milk to the roux. If you pour it in too quickly or stop whisking, you’ll end up with lumps that are difficult to smooth out. Take your time, whisk continuously, and add the milk in a steady stream for the silkiest sauce.

Also, always use freshly shredded cheese instead of pre-shredded if possible, it melts so much more smoothly and creates a creamier texture without any graininess.

Personal Secret: I always keep my heat on the lower side once I add the cheese. High heat can cause the proteins in the cheese to seize up and turn your beautiful sauce into a grainy mess.

Pro Tips & Cooking Hacks

• Use rotisserie chicken – it’s a massive time-saver and already perfectly seasoned
• Don’t overcook the pasta – al dente is best since it will continue to soften slightly in the hot cheese sauce
• Warm your milk first – room temperature or slightly warmed milk incorporates more smoothly than cold milk straight from the fridge
• Shred your own cheese – pre-shredded cheese contains anti-caking agents that can make your sauce grainy or prevent smooth melting
• Add a splash of chicken broth – for extra depth of flavor, replace 1/4 cup of the milk with chicken broth
• Avoid high heat once cheese is added – keep it on low to prevent the cheese from becoming stringy or separating
• Stir in a pinch of mustard powder – just 1/4 teaspoon adds incredible depth without any mustard taste
• Make it extra creamy – stir in 2-3 tablespoons of cream cheese along with the cheddar for ultra-rich texture

Flavor Variations & Suggestions

Transform this classic recipe into something new every time you make it! For a smoky, savory twist, add crumbled bacon on top or stir in diced ham along with the chicken. Love vegetables? Fold in steamed broccoli florets, frozen peas, or sautéed mushrooms for added nutrition and color. Want more heat? A few dashes of hot sauce, a pinch of cayenne pepper, or some diced jalapeños will give your mac and cheese a spicy kick that’s addictively good.

Try mixing up your cheese blend for different flavor profiles—combine sharp cheddar with creamy Monterey Jack, add some nutty Gruyère for sophistication, or throw in a handful of mozzarella for extra stretchiness. For an Italian-inspired version, use Italian seasoning, add sun-dried tomatoes, and top with Parmesan and fresh basil. Buffalo chicken mac and cheese is another family favorite: toss the chicken in buffalo sauce before adding it and drizzle more on top with a dollop of sour cream or ranch dressing.

You can also switch up the pasta shape entirely—shells, cavatappi, penne, or even rotini all work beautifully and catch the sauce in their ridges and curves. For a crunchy topping, mix panko breadcrumbs with melted butter and sprinkle over the top before baking for a golden, crispy finish that adds wonderful texture.

Make-Ahead Options

This chicken mac and cheese is perfect for meal prep and make-ahead dinners! You can prepare the entire dish up through Step 6, then cover and refrigerate for up to 24 hours before serving. When you’re ready to eat, simply reheat it gently on the stovetop over low heat, adding a splash of milk to loosen the sauce if it’s thickened up in the fridge. Stir frequently to prevent sticking.

If you’d like to freeze it, transfer the cooled mac and cheese to a freezer-safe container or wrap your baking dish tightly with plastic wrap and foil. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating. For the best texture, I recommend freezing it before the optional baking step, then thawing and baking it fresh when you’re ready to serve—this keeps the pasta from getting too soft.

You can also prep the components separately: cook the pasta and chicken in advance, then store them separately in the fridge for up to 3 days. When dinner time rolls around, make the fresh cheese sauce and combine everything for a meal that tastes like you just made it from scratch. This method keeps everything at its freshest and takes just 15 minutes to pull together on a busy evening.

What to Serve With Chicken Mac and Cheese

This creamy chicken mac and cheese is hearty enough to serve as a complete meal on its own, but pairing it with a few complementary sides makes dinner feel extra special. A crisp green salad with a tangy vinaigrette cuts through the richness beautifully and adds a fresh, light contrast. Roasted or steamed vegetables like green beans, asparagus, or roasted Brussels sprouts bring color and nutrition to the plate.

Warm, buttery garlic bread or homemade dinner rolls are perfect for soaking up any extra cheese sauce—because let’s be honest, you won’t want to waste a single drop! A simple cucumber and tomato salad with Italian dressing offers a refreshing crunch that balances the creamy pasta perfectly.

For a true comfort food feast, serve it alongside coleslaw for a classic picnic-style meal, or pair it with sweet cornbread for a Southern-inspired dinner. A light fruit salad with berries and melon makes a refreshing dessert that cleanses the palate after all that cheesy goodness. And if you’re feeding a crowd, this mac and cheese pairs wonderfully with barbecue chicken, pulled pork, or grilled sausages for a potluck spread that’ll have everyone coming back for more.

Allergy Information

This chicken mac and cheese contains several common allergens: gluten (from the pasta and flour), dairy (from the butter, milk, and cheese), and may contain soy depending on your choice of ingredients. For those with celiac disease or gluten sensitivity, you can easily make this recipe gluten-free by using your favorite gluten-free pasta and substituting the all-purpose flour with a gluten-free flour blend or cornstarch (use 2 tablespoons cornstarch in place of the 1/4 cup flour).

If you need a dairy-free version, substitute the butter with dairy-free butter or olive oil, use unsweetened oat milk or cashew milk in place of regular milk, and swap the cheddar cheese with your favorite dairy-free cheese shreds. Keep in mind that dairy-free cheeses melt differently, so the texture may vary slightly, but it’ll still be delicious! For a lighter option, you can use reduced-fat milk and cheese, though the sauce won’t be quite as rich and creamy.

This recipe is naturally nut-free as written, but always check your ingredient labels if allergies are a concern. The chicken makes this unsuitable for vegetarians, but you can easily omit it or substitute with plant-based chicken alternatives or extra vegetables like mushrooms and chickpeas for a protein-packed vegetarian version.

Storage & Reheating

Store any leftover chicken mac and cheese in an airtight container in the refrigerator for up to 4 days. The cheese sauce may thicken as it sits, but that’s completely normal and easy to fix when reheating. To reheat, transfer individual portions to a microwave-safe bowl, add a splash of milk (about 1-2 tablespoons per serving), and microwave on medium power in 30-second intervals, stirring between each, until heated through. The milk helps loosen the sauce back to its original creamy consistency.

For stovetop reheating, place the mac and cheese in a saucepan over low heat, add a splash of milk or chicken broth, and stir frequently until warmed through and creamy again. If you baked your mac and cheese and want to maintain that slightly crispy top, reheat it in a 350°F oven, covered with foil, for about 15-20 minutes or until heated through.

Questions I Get Asked A Lot

Can I make this without the flour for a gluten-free version?

Yes! You can substitute 2 tablespoons of cornstarch for the 1/4 cup flour. Mix the cornstarch with a little cold milk first to create a slurry, then whisk it into the melted butter and proceed with the recipe. You’ll still get that thick, creamy sauce!

Can I use pre-cooked frozen chicken?

Definitely! Just make sure it’s fully thawed and warmed through before adding it to the cheese sauce. Pre-cooked frozen chicken strips or grilled chicken pieces work great and save even more time.

How do I prevent the pasta from drying out when I bake it?

If you’re doing the optional baked finish, make sure your cheese sauce is nice and loose before transferring to the baking dish—it should coat the pasta generously. You can also dot the top with a few small pats of butter before baking, or cover with foil for the first 10 minutes to retain moisture.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your chicken mac and cheese turned out and what variations you tried. Did you make it stovetop or baked? What did your family think?