Description
Homemade chicken mac and cheese served in a rustic white bowl. The elbow macaroni is generously coated in a rich, golden cheddar cheese sauce that looks creamy and velvety. Chunks of tender shredded chicken are visible throughout the dish. The mac and cheese is garnished with a light dusting of paprika that adds a pop of red-orange color. A fork rests in the bowl, and you can see the cheese sauce clinging perfectly to each piece of pasta. The dish is photographed from slightly above on a wooden table with a kitchen towel visible in the background, creating a warm, homey, comfort-food atmosphere
Ingredients
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
Instructions
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!
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.
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.
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.
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.
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.
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!
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.
Notes
- 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
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop (with optional baking)
- Cuisine: American