Chicken Mac and Cheese
Give your macaroni and cheese a delicious twist with Chicken Mac and Cheese! This dish combines all the beloved flavors of the classic with tender bites of chicken and a cheesy homemade touch.
Servings: 8
Ingredients
- 8 ounces dry elbow macaroni
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size cubes
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, divided
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2½ cups whole or 2% milk, warm
- pinch of nutmeg
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- fresh herbs, for garnish, optional
For the Breadcrumbs Topping (optional):
- 2 tablespoons unsalted butter
- ½ cup Panko breadcrumbs
Instructions
- Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chicken cubes, season with salt and pepper, and cook until golden brown and cooked through about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute, or until fragrant.
- Add the remaining 1 tablespoon of butter to the skillet. Once melted, sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes until golden brown.
- Gradually pour in the warm milk, whisking constantly to prevent lumps from forming. Cook until the sauce thickens, about 4-5 minutes.
- Reduce the heat to low. Add the shredded mozzarella, cheddar, and Parmesan cheese to the sauce, stirring until melted and smooth.
- Add the cooked macaroni and chicken to the cheese sauce, stirring until well combined. Set aside.
- In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add the Panko breadcrumbs and cook them, stirring constantly, until golden brown and toasted, about 2-3 minutes.
- Sprinkle the toasted breadcrumbs over the top of the mac and cheese mixture. Garnish with fresh herbs and serve.
Nutrition
Serving: 1cup | Calories: 440kcal | Carbohydrates: 33g | Protein: 28g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 560mg | Potassium: 458mg | Fiber: 1g | Sugar: 5g | Vitamin A: 606IU | Vitamin C: 2mg | Calcium: 343mg | Iron: 1mg
