I’m not here to convince you that mac and cheese is delicious. It’s likely we’re already on the same page about that.
I am, however, here to humbly tip my hat to the boxed version of this comfort food and say, “Thanks for all you do, but you’re benched today.”
Having been in the professional culinary industry for many years, it always surprises my friends when they get a peek into my pantry. Although I love nothing more than meticulously preparing a fully homemade meal, that doesn’t mean I don’t take the occasional shortcut.
At the end of a long day, I feel the need for a quick fix more than ever. So I’ll just give it to you straight.
The majority of the time, you’ll find me in my kitchen whisking up a roux, thinly slicing ginger and scallions, or tossing homemade dough. But I am often the proud eater of boxed mac and cheese, packaged ramen, and frozen pizza as well.
A fast fix can be great, but more often than not, I prefer the real deal. There’s no reason to knock the store-bought stuff. But all this is to say, if you’ve got a dependable homemade comfort food recipe up your sleeve and the time and energy to cook, why not just do the damn thing and reap the benefits of a meal that tastes ten times better?
Now, look up your sleeve and find the creamy, protein-packed mac and cheese I just put there for you. This is the epitome of a simple, soothing casserole that you can create from the sauce up.
As fancy as it sounds, cheese sauce that’s made from scratch, aka mornay, doesn’t take much effort to throw together. Once you master the basic method of creating a bechamel and adding cheese, you can use it in dozens of your favorite dishes. Think of all the wonderful foods that can be enhanced with a luxurious creamy sauce.
Buffalo chicken pizza with a tangy gorgonzola spread. Parmesan-loaded Alfredo pasta decked out with broccoli. Beefy moussaka topped with a smooth blanket of creamy sauce.
Want to know what improves the flavor of a mornay even more? A hefty dash of savory spices like garlic, onion, and pungent mustard powder.
Let’s move along to the other ingredients in our mac and cheese. You know, since you can’t make an entire meal out of cheese sauce – although I certainly give it my best shot every time I order Mexican takeout.
Since we weave juicy shredded chicken into the mix, this recipe is well-rounded. It upgrades mac and cheese from side dish status to the main event. You can throw in some greens (like blanched haricots verts or spinach) to balance the carbs and fat, or serve a salad alongside it to complete your meal.
I also vote for minimal mess in the kitchen. To keep the dish count to a minimum, you can even boil the chicken, cook the pasta, and make the sauce all in the same large stock pot or Dutch oven.
But wait, there’s more!
I know you’re going to love the epically crispy, gloriously golden-brown breadcrumb topping, the perfect combination of melted butter and panko. You can’t pull that out of a box.
You know what you can get in a box? A packet of powdered cheese. How appetizing.
Place that sad little sleeve side-by-side with this savory sauce loaded with melty cheddar, rich, creamy fontina, and nutty parmesan and tell me it wasn’t worth taking the extra steps to make this chicken mac ‘n’ cheese from scratch.
Go on. I’ll wait.
Print
Homemade Chicken Mac ‘n’ Cheese
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
A creamy cheddar and fontina sauce filled with savory spices coats shredded chicken and tender elbow noodles in this comfort food bake.
Ingredients
- 1 pound elbow noodles
- 2 tablespoons olive oil, divided
- 5 tablespoons unsalted butter, divided
- 1/2 cup panko (or regular) breadcrumbs
- 4 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon coarse salt, divided, plus more to taste
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 1 1/2 teaspoons paprika, divided
- 1 cup shredded medium cheddar cheese
- 1 cup shredded fontina cheese
- 4 tablespoons grated parmesan cheese, divided
- 2 cups cooked and shredded chicken
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 350°F, and bring a large pot of salted water to a boil. Spray a 9-by-13-inch baking dish or a 4-quart casserole pan with non-stick cooking spray.
- Add the elbow macaroni to the boiling water and cook until just about al dente, according to package instructions. Before draining, reserve 1 cup of the starchy cooking water. Drain the noodles and toss with 1 tablespoon of the olive oil to prevent them from sticking together.
- While the pasta is cooking, make the buttered breadcrumbs. In a small bowl, microwave 1 tablespoon of the butter on high until it melts, about 30 seconds. Stir in the breadcrumbs. Set aside.
- Melt the remaining 4 tablespoons of the butter in a large pot over medium heat.
- Whisk the flour into the butter and cook, whisking often, for about 3-5 minutes to cook out the raw flavor of the flour. The roux should be lightly golden. While continuing to whisk, gradually pour in the milk and cream a few tablespoons at a time, making sure no clumps form.
- Increase the heat to medium-high and bring the sauce to a boil. Cook for 1 minute, stirring constantly until thickened. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, the garlic powder, onion powder, and ground mustard, and 1 teaspoon of the paprika.
- Reduce the heat to medium-low and simmer for 2-3 minutes, continuing to stir frequently.
- A little at a time, fold the cheddar, fontina, and 2 tablespoons of the parmesan into the sauce.
- Remove the pot from heat, stir in the noodles, and add a few tablespoons of the starchy cooking water at a time as needed, to help the sauce cling to the pasta. Fold in the chicken, and season with the remaining salt and pepper. Season to taste with additional salt if necessary.
- Transfer to the prepared baking or casserole dish. Sprinkle the top with the buttered breadcrumbs, and dust with the remaining paprika and parmesan. Drizzle with the remaining olive oil and bake until the top is golden-brown, about 18-20 minutes.
- Remove from the oven. Allow the casserole to rest for about 5 minutes before serving. Divide the chicken mac ‘n’ cheese among bowls, garnish with the parsley, and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Mac and Cheese
- Method: Baking
- Cuisine: Casserole
Keywords: chicken, macaroni, cheese, mac
Cooking By the Numbers…
Step 1 – Gather, Prep, and Measure Ingredients
Preheat the oven to 350°F and bring a large pot of salted water to a boil. You can boil the chicken (if you’re making it from scratch), cook the pasta, and make the cheese sauce all in the same large pot or Dutch oven, if you like!
Spray a 9-by-13-inch baking dish or 4-quart casserole pan with non-stick cooking spray.
Measure the oil, butter, panko breadcrumbs, flour, milk, and cream. Pay your spice rack a visit, and measure out the salt, pepper, garlic powder, onion powder, ground mustard, and paprika.
Shred the cheddar and fontina, and grate the parmesan.
Chop the parsley.
Measure 2 cups of shredded chicken. You can either use a cooked rotisserie chicken, boil and shred chicken breasts from scratch which you’ll find the method for it here, or use your electric pressure cooker to prepare the meat.
Step 2 – Cook the Pasta and Make the Buttered Breadcrumbs
Add the noodles to the pot of boiling water and cook until just about al dente, according to package instructions. Keep in mind that the noodles are also going to bake in the oven so you want to undercook them slightly to prevent them from getting mushy.
Before draining, reserve 1 cup of the starchy cooking water which will help the sauce cling to the noodles. Drain the noodles in a colander and toss with 1 tablespoon of the olive oil. This prevents them from sticking together as they sit.
While the pasta is cooking, microwave 1 tablespoon of the butter in a small microwave-safe bowl on high until it melts, for about 30 seconds. Stir in the breadcrumbs so they’re coated in the melted butter, and set aside.
Step 3 – Make the Roux
Place a large pot over medium heat. Melt the remaining 4 tablespoons of butter.
Add the flour and immediately begin whisking the two together. Allowing it to gently bubble and turn lightly golden, whisk the roux continuously for about 3 to 5 minutes, to cook out the raw flavor of the flour.
The more you cook a roux, the darker it will get. For the purpose of this recipe, you want the roux to be a golden or blonde color, rather than one that’s dark and nutty.
Step 4 – Build the White Sauce
Still whisking, gradually pour in the milk and cream a little at a time, making sure no clumps form.
Increase the heat to medium-high and bring the sauce to a boil. Cook for 1 minute, stirring constantly, until slightly thickened.
Season the sauce with 1/2 teaspoon salt, 1/4 teaspoon pepper, the garlic powder, onion powder, and ground mustard, and 1 teaspoon of the paprika.
Reduce the heat to medium-low and simmer for 2 to 3 more minutes, continuing to stir frequently.
A little at a time, fold the cheddar, fontina, and 2 tablespoons of the parmesan into the sauce. It will be melty and stretchy at this point.
Step 5 – Add in the Noodles and Chicken
Remove the pot from the heat and begin stirring the noodles into the sauce a little at a time. Add a few tablespoons of the starchy cooking water at a time as well, to help the sauce cling.
Fold in the chicken and season with the remaining salt and pepper. Season to taste with additional salt if necessary.
Transfer the chicken mac ‘n’ cheese into the prepared baking or casserole dish.
Step 6 – Top, Bake, and Serve
Scatter the buttered breadcrumbs on top and dust evenly with the remaining paprika and parmesan. Drizzle with the remaining olive oil to encourage even more crispy browning.
Bake until golden-brown, for about 18 to 20 minutes.
If the top isn’t getting as golden-brown as you’d like after 20 minutes, you can turn on your broiler for about 1-2 minutes – just keep an eye on things so it doesn’t burn.
Allow the casserole to cool before serving for about 5 minutes. Divide the chicken mac ‘n’ cheese among bowls, garnish with the parsley, and serve.
Mastering the Mac
Macaroni and cheese may seem like such a no-brainer that we don’t even need to talk about it. But unlike Fight Club, the first rule of mac and cheese is that you can – and should – talk about mac and cheese!
And the most important thing I have to say on the subject is that different cheeses truly do lend different personalities to the finished product.
The melt factor is key, so a medium cheddar that softens nicely is kind of a must in my book. I’m a sucker for sharp aged cheddars, but some can be crumbly or dry, so I occasionally use a blend to get the best of both worlds.
Other than the smooth, nutty fontina we used today, other expertly buttery cheeses include gruyere and muenster.
What are your top cheese choices for homemade mac? Share your most melt-worthy moments in the comments below! And don’t forget to give this recipe a five-star rating if you loved it.
There’s a reason elbow-shaped pasta is so popular, and it’s all about those built-in sauce trappers. Here are a few more noodle recipes to try next that call on this curvy variety:
Photos by Fanny Slater, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on March 21, 2014. Last updated on May 24, 2022.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Fanny Slater
Fanny Slater is a home-taught food enthusiast based in Wilmington, North Carolina who won the “Rachael Ray Show” Great American Cookbook Competition in 2014, and published her cookbook “Orange, Lavender & Figs” in 2016. Fanny is a food and beverage writer, recipe developer, and social media influencer. She was a co-host on the Food Network series “Kitchen Sink,” was featured on Cooking Channel’s longtime popular series “The Best Thing I Ever Ate,” and continues to appear regularly on the “Rachael Ray Show.”
I love variations on mac and cheese dishes. This classic food can really be easy to make into something truly unique. This recipe is easy and I like that I can get the ingredients for a bargain at my local store. May have to give this one a shot pretty soon!
This recipe sounds great. I am most attracted to two parts of it. One, I like the fact the ingredients are all items I regularly keep in my fridge and pantry so I can make this for a last minute dinner if I need to. I also like that this is a variation of mac n cheese. I like to make it but sometimes it feels so heavy and like it is too carb heavy. I have been mixing it up by adding broccoli or tomato but am looking for a protein to add to it to make a well rounded meal. I will definitely try this recipe out.
Same here! I love it when classic dishes get a new spin on them. This is a great idea. My niece loves macaroni and cheese, but at 24 I’m not as in love with the dish anymore. This is a good compromise. I’m making it this weekend and I’m hoping that we will both like it.
Its quick and easy for parents or for those always on the move or with limited money and space – college students and Soldiers. Probably not the most healthy thing to eat on a regular basis but it is good to have the ingredients around as a standby.
Cheers
Lynne
My husband hates Mac n Cheese. I’m really excited to try this recipe and see if he will eat it! He is such a picky eater so if he does it will be a miracle.
I’m with your husband..lol. I was just saying I wanted to give this recipe a try and see if I liked it any better, since every one else around seems to live off the stuff.
Me too! I just don’t see why people like it so much. Everyone in my family would chow down on it when I was younger, and I would be left the odd one out , because I found it extremely unappetizing.
But, judging by the recipe, this is no ordinary plate of mac and cheese here, it certainly seems to carry itself differently. I shall try this out this weekend, and if you have managed to convert me with it, then kudos to you!
Don’t worry. I can’t get me boyfriend to eat mac and cheese either, but now I’m wondering if he might change his mind after this recipe.
Look at that. It just spells comfort food. I feel like I can just dive right in and sink into pure bliss! Who doesn’t love cheese? Somehow I imagine the breadcrumbs to form a crust on top of all that heavenly goodness. Just looking at it makes me hungry.
Firstly – the pictures you have of your food on this site just makes me hungry! They are so good.
Secondly – this recipe is just the ticket for someone like myself, I need to whip up interesting dishes without stretching out of ingredients. I have 4 hungry mouths to feed – mac and cheese can get a little mundane without finding new twists like this, Thanks Lynne.
Sounds amazing! I loved my aunt’s home made mac n cheese growing up, but have never tried to make it myself. I’m looking forward to making this for my family. I have a very picky 4 year old but he does like mac n cheese so I will be trying this recipe this week!
Am not a fan of cheese, i must say this blog is making me reconsider my reservations about certain foods {cheeky smile}…i just end up giving in to the sweet temptations…i just might love this particular dish{despite my picky attitude over cheese}…will try out the recipe and give my verdict later.
I can’t imagine disliking cheese! That’s a good way to stay fit 🙂 I love pretty much every type of cheese…mozzarella, pepperjack, creamy brie, crumbly cheddar, blue cheese on salads…there are so many different kinds with different flavors. I have to watch my cheese intake, lol.
This looks awesome. I love variations on mac and cheese but with all of them struggle to find recipes that have substance (if that makes any sense). I like the addition of chicken to this because I think the protein makes the meal satisfying for a longer period of time. Also, I try to make meals that aren’t straight carbs–I don’t mean that in a judgy way because I LOVE carbs it’s just my family and boyfriend have a long history of some health problems so I try to make sure to have a somewhat balanced meal. I am definitely going to try this next time and maybe add in some tomatoes or broccoli.
I recently paid $8 for a bowl of Mac ‘n Cheese at Newk’s. So, I am excited to try your recipe, as well. I have never tried chicken as an ingredient in Mac ‘n Cheese.
This is my kind of dish. Two of my favorites made together. I don’t think mine will come out like this picture. But boy oh boy I bet it will taste just as good lol. I never thought about making it that way, its very creative.
This sound quite wonderful and tasty as well. It also seems very open to change in ingredients. I think that I will use grilled chicken instead as it is my preference. Although I must agree that it does not seem like I can eat this very often for fear of my health. Which is tragic because this looks so tasty.
The photo looks enticing! I would definitely include this in my dish in my upcoming baby shower. Kids love cheese a lot so as me when I was young. Wish me luck that everyone could enjoy it!
Every time I’m a guest at a friend or family members home, mac and cheese is always on the menu. I hate the stuff!
I have yet to this day found a dish that I could stomach. I’m wondering if I might like this one, as I really do want to try and ‘like’ it, since everybody else around me loves it.
I cook for someone who’s ill and doesn’t have much of an appetite.. he says everything tastes like cardboard. One thing he is able to scarf down is mac and cheese, though. This is a great way to sneak some more protein in for him! Thanks!
Mac and cheese is my favorite ultimate comfort food. Once you make the real thing you’ll never return to eating the box kind I was raised on. I like to add a couple of different cheeses and some ground mustard to mine. Breadcrumbs on top are a must 🙂 A tip for anyone making this dish for the first time: buy a block of cheese and shred it. It’s usually cheaper and the cheese has better flavor. Pre-shredded bag mixes are coated with powder to prevent caking and it often makes the cheese have an ‘off’ taste. Bagged cheese is okay in a pinch but it only takes a few more minutes to shred your own.
That’s a great tip, meteredlines. Shredded cheese is certainly handy, but I really dislike that powder. I find that fancy or finely shredded varieties have less of the stuff than the bags of larger shreds, but still, blocks of cheese are just tastier.
I like Lynne’s tip of using sharp cheddar as well. I find that the milder ones can kind of get lost in the mix. This sounds like a really good recipe to make for one of my daughters. She loves macaroni and cheese. My youngest never did like it. I didn’t know it was possible for kids to not like it, lol, but her sister will love this.
Chicken sounds like a wonderful addition to mac and cheese. I would eat mac and cheese at least once a day if I could but I’m not gonna lie the only additions I have ever made to my mac and cheese is a chopped up hot dog and occasionally a can of chili. I love your recipe and cant wait to try it.
I made this tonight and it was a big hit! Everyone loved how creamy and cheesy it was. I am definitely going to make it again next week. It is a great side dish for just about anything. I can’t get over how quickly everyone in my household devoured it. 🙂
I love adding chicken to my macaroni and cheese, didn’t think anyone else did that. I don’t feel so strange now for my combinations.
This looks like a really easy to follow recipe, and it looks like it turns out very well. That picture looks good enough to eat. I usually to change up an old recipe one a week so I’ll be trying this over the weekend. My niece is coming to visit and she is a mac n’ cheese addict. I’ll have to see what her verdict is afterwards.
I have no doubt this will taste amazing. Can’t wait to try it out. Thanks for posting such good stuff for us!
I made this tonight and it was a big hit in my house. It came out great! Thanks for the recipe. I will be making this often in the future. I really loved the breadcrumbs on the top. I love that it gave it some extra texture.
This recipe sounds amazing, I can’t wait to try it. I love homemade Mac and Cheese and with the chicken added to it makes it sound amazing.
Hot Mac and Cheese is one of my favorite dishes mostly because there are so many ways to make it! I don’t think I’ve eaten Mac and Cheese from a box in about ten years. Well, from my own kitchen that is. I have a variation of this that includes real bacon bits, not the fake ones. Thanks for posting!
I grew up on mac n’ cheese too. But mine one was the island version. It was baked in the oven with lots of Parmesan cheese and spices sprinkled on top. Anyway, I never thought about adding chicken to it. You see, this is why I love your site… so many delicious twists to traditional recipes. Thank you!
I tried out this recipe the other night for dinner and my son devoured it. There was absolutely nothing left. He has told me that wherever I have been getting my recipes from lately is great! And I agree. Everything I have found on your blog has been absolutely delicious!
We do this all the time. I try to teach my kids about balance in food. Mac and cheese is just one of those things that is hard to give up, so it is definitely a treat. I don’t try to “healthify” it too much because I believe we should enjoy our food. But I will add either a small amount of broccoli if it is a side dish, or if it is going to be the main dish, I will put chicken in it for protein. I usually buy the rotisserie chickens that are already cooked and hot from the deli section of the grocery store. The meat is succulent and tasty, and I don’t have to do anything else to it besides adding it to the mac and cheese.
I am not a fan of the boxed Mac and Cheese. Honestly, it tastes like plastic tubes coated in plastic to me. Your version looks a million times better. I’ll may want to try it one of these days.
Homemade macaroni and cheese already makes me want to make this dish, but I love the addition of chicken. Mac n cheese is a comfort food and I never make it planning on being healthy, but adding chicken gives is more nutritional value.
Oh man, I made a terrible mistake of reading this article well before lunchtime. It looks delicious, and I look forward to trying this recipe out. However, I’m also curious… do any other meats go well with Mac and Cheese? I’ve only seen chicken and bacon bits so far, and I’m wondering if anyone has tried beef or other pork cuts. I would love to hear your input!
I’m so excited to try this out! I’ve never thought of having variations on mac and cheese dishes because they were such a classic on their own, but your picture has left my mouth watering! This recipe is definitely doable, yet it still looks absolutely delicious. I also love that the ingredients are pretty much ubiquitous and I’ll definitely have pretty much all of them in my pantry or fridge at all times. The breadcrumbs are the figurative “cherry on top”… I may just have to go make these right now. 🙂
Wow! this is great for any family. My children are really picky eaters and I know this is something they will really enjoy!
So, I had just left a comment on your Strawberry Marscarpone Stuffed French Toast Recipe and I just want to say THANK YOU!!! On the Stuffed French Toast comment I had mentioned that I have been searching for a special birthday present for my husband. He’s been sick with a horrible cold and when I saw the picture for the Stuffed French Toast the first thing that came to mind was to serve him breakfast in bed for his birthday since he’ll be stuck in bed all day long. Now that I’ve seen this, well, now he’ll also have dinner in bed!!! Now, on the search for a lunch entree! 🙂
Seems like a great recipe, I usually go for the lazy just boil sphagetti, add some cheese and maybe cook some ground beef and eat. I’m starting to watch what I eat so this recipe should be great for me, chicken is full of protein and generally a healthy, low calorie protein and would make a classical mac n cheese a bit more healthy. Can’t wait to make this!
There is nothing quite like homemade macaroni and cheese. It is one of our favorite comfort foods. I’ve never thought to add chicken or any meat for that matter but will definitely give that a try next time I make it. Maybe I will make it tonight 🙂
I usually don’t like mac’n’cheese, but this recipe looks so tasty! Ohmigod, I want to have it right now, except I have no noodles, no chicken and no cheese. It’s cruel. Hahahah. But seriously, the way this cheese looks on this picture? Makes my stomach grumble.
Wow, that looks delicious! I love mac and cheese, and this recipe is definitely an upgrade from the box version. It seems really simple and quick to make as well! I can’t wait to try it.
My guy JUST asked me if I could make some macaroni & cheese this weekend. So glad I found this one. However, I had a question: Why is the chicken boiled??? Wouldn’t add more flavour if it were roasted. Not necessarily roasted same day either. Perhaps leftovers?
This is an abstract approach to such a common household food! I also grew up with Kraft Mac & Cheese. It was extremely easy to make, and I thought it was tasty. That was until I had real macaroni and cheese at a nice restaurant. Now I cannot go back to pasty, bland mac and cheese.
This sounds like what my Mom used to make. I have always focused on baking, but am starting to develop an interest in cooking full meals and side dishes, so this really caught my attention.
I’ve always loved the idea of making mac and cheese from scratch, but have never done it. Your recipe looks manageable, and much more delicious than what I usually do, which is throw tuna and peas or green beans into the pot once I’m finished making the box mac ‘n cheese.
I rarely buy milk, but always have half and half on hand for my coffee, and I think that would probably work well in this recipe. I have back issues, so I keep a stool in the kitchen for when I have to stay there and stir whatever I’m cooking, so I’ll put that to use if I make this recipe. Sounds like a winner, I’m glad I stumbled upon your blog!
This looks great! My husband doesn’t like chicken so I always have to find an extra special way to serve it. I think he’ll love this. It’s definitely going to have to be added to my family’s menu. I can’t wait to try it out. It’s a big bonus,too, that it doesn’t look too complicated.
Wow, that mac n cheese looks great! I want to try to make that. I never thought of adding chicken, but why not! What a great idea for leftover chicken, or even turkey after the holidays. I have only tried to make it from scratch once and it was semi successful, I think I will give it another try and this time add some extra portein.
I made this for dinner last night with a side salad. It was a huge hit! My husband even enjoyed it, and chicken is his least favorite. The entire dish was gone by the end of the night. I will never buy Mac and cheese in a box, again. Thank you for the recipe!
This looks and sounds awesome! Reading the other comments my mouth is watering. I will definitely be trying this soon. I love both chicken and mac and cheese but I have never thought of putting the two together!
Oh my gosh. You just got a rumble from my tummy with this recipe. I love Mac and Cheese and any variations thereof so of course I’m going to try this one.
Cooking for one does make me lazy. I’m often guilty of getting store-bought mac and cheese. Quite true that it’s much more convenient to make, but darn reading through the whole recipe just make me salivate. I currently have leftover macaroni, but will have to get the other ingredients for me to try this one. Definitely will try to make this one. I could just imagine how all the ingredients are well blended together. Just the kind of creaminess I want. Haha, so forgetting the resolution to go on a diet after all the holiday feasting!
Every time I see this picture, it makes me hungry for this warm, creamy, comfort food.
Not too long ago we went to a restaurant that makes everything from scratch and this (minus the chicken) was one of the offerings. I had to have some. It was the perfect side dish. Delicious.
I think this would also be good if made with smoked cheese. Doesn’t that sound yummy?
I really needed an easy, quick, kid friendly dinner for tonight! Here I found it. My kids are a little unusual in the fact that they have never liked the boxed store bought versions. I would always have to spice it up, add this, add that. This is one recipe that they would really enjoy. The pictures are making me hungry!
Mac and cheese has always been one of my favorite fast dishes and I’ve liked to make some variations with it. I’ve always thought that with macaroni you should use ham, so I’ve done that. Never have I ever thought that you could use some chicken – it looks delicious! This goes straight on my list of the foods I need to cook next! This sounds like something the whole family would enjoy. Thanks!
I love mac and cheese and have done quite a bit of variations of the normal recipe that we are all used to. I love to add chicken, especially when we add sort of a Southwestern flair by adding green chiles, red peppers, extra cheese and a little hot sauce. I also have had some Lobster Mac n’ Cheese at a popular seafood restaurant around here. It was good and the waitress claims that it is a pretty popular dish with the customers. I have also seen similar Lobster Mac n’ Cheese recipes made on cooking shows, so I’m sure it’s a good spin on an old classic, too.
Here in Romania people don’t eat mac n cheese at all, in fact I’m guilty of never trying it out. Combined with chicken it sounds like a pretty good meal that can be eaten at all times of the day. Looks really good!
This looks so yummy! My kids really love macaroni and cheese dishes and this gives it a completely new taste and spice to it. I would have never thought of adding chicken to it but this recipe totally convinced me.
Thanks for sharing!
Amazing! Even if I’m not the biggest fan of chicken in general, I am still craving for some homemade mac and cheese! I have never heard about them but I have to admit that it’s actually a great alternative to boxes, because sometimes we don’t really know what they really got in there, you know? I feel a little bit more safe and healthy when I make something by my own than buying it, and I’m pretty sure that this recipe won’t be the exception!
Thanks for sharing :).
My grandmother has made this for years. It truly is delicious. I tend to make it for my kids every now and then and ALWAYS on holidays, I cook this and bring it to our families house. Thanks for posting!!