There’s nothing quite like a steaming bowl of Creamy Chicken Mac and Cheese to turn an ordinary weeknight into something special. In my kitchen, this dish has become the answer to “What’s for dinner?” more times than I can count, and for good reason – it delivers that rich, satisfying comfort we all crave without keeping you tied to the stove for hours.
I’ll never forget the first time I added chicken to my traditional mac and cheese. It was one of those evenings when my three kids came rushing through the door after soccer practice, hungry as bears and needing something substantial fast. I had leftover chicken in the fridge and a box of elbow macaroni in the pantry, and I thought, “Why not?” That simple decision became a family favorite that’s graced our table every couple of weeks for the past twenty years. The way the tender chicken pieces nestle into that silky cheddar sauce, each bite offering protein and comfort in perfect harmony – well, it’s the kind of meal that makes everyone slow down at the dinner table. My youngest, now all grown up, still requests this when she visits, and I’ve watched her make it in her own apartment, carrying on the tradition. Your kitchen’s about to smell incredible!
What Makes This Creamy Chicken Mac and Cheese So Special
This recipe holds a special place in my heart because it represents everything I value about home cooking: it’s straightforward, it uses ingredients most folks already have on hand, and it never fails to bring smiles around the table. After decades of making chicken mac and cheese for my family, I’ve refined this version to give you the creamiest sauce and the most tender chicken every single time.
- Ready in just 30 minutes from start to finish, perfect for those busy weeknight dinners when time is tight
- Uses simple pantry staples like cheddar cheese, butter, and elbow macaroni that you likely already have in your kitchen
- Loaded with tender, juicy chicken that makes this a complete protein-packed meal without needing sides
- Delivers that smooth, velvety cheese sauce without any grainy texture or separation issues
- Kid-approved and family-friendly with flavors that appeal to even the pickiest eaters at your table
- Easily adapts to your preferences – add broccoli, swap cheeses, or top with crispy breadcrumbs for extra texture
I’ve made this recipe on countless rushed Tuesday evenings and lazy Sunday afternoons alike, and it’s never let me down. That reliability is what good home cooking is all about.
Ingredient Spotlight
Boneless skinless chicken breasts form the protein foundation of this dish, and I always cut them into bite-sized cubes for even cooking and easy eating. The smaller pieces cook quickly and distribute evenly throughout the mac and cheese, giving you chicken in every spoonful.
Elbow macaroni is my go-to pasta shape because those little curves hold onto the cheese sauce beautifully. I’ve found that cooking it just to al dente is crucial – it’ll continue softening slightly once mixed with the hot cheese sauce, giving you that perfect tender-but-not-mushy texture.
Sharp cheddar cheese delivers the bold, tangy flavor that makes this Creamy Chicken Mac and Cheese so satisfying. In my kitchen, I prefer freshly shredded cheese over pre-shredded because it melts smoother without those anti-caking agents that can make your sauce grainy.
Whole milk creates the creamy base for your cheese sauce, and I’ve learned through years of making this that whole milk’s fat content is essential for achieving that luxurious, velvety texture. Lower-fat milk just doesn’t give you the same richness.
Unsalted butter appears twice in this recipe – once for cooking the chicken to golden perfection, and again for making the roux that thickens your sauce. I always choose unsalted so I can control the seasoning precisely.
All-purpose flour works with the butter to create a roux, which is the thickening agent that transforms your milk into a proper sauce. This simple technique is a cornerstone of good home cooking that my grandmother taught me decades ago.
Garlic powder adds a subtle savory depth without overpowering the cheese. I prefer powder to fresh garlic here because it disperses evenly throughout the sauce and won’t burn during cooking.
Breadcrumbs are optional but create a delightful crispy topping if you choose to bake your mac and cheese. Betty always says panko breadcrumbs give you the best golden, crunchy contrast to the creamy pasta underneath.
How to Make Creamy Chicken Mac and Cheese
Step 1. I’ve found that starting with a large pot of generously salted boiling water is crucial – it should taste like the sea. Add your elbow macaroni and cook for 7-8 minutes until al dente, then drain without rinsing to keep that starchy coating that helps the sauce cling.
Step 2. While your pasta cooks, heat a large skillet over medium heat and melt 2 tablespoons of butter. Season your cubed chicken well with salt and pepper, then cook for 5-7 minutes, stirring occasionally, until golden on the edges and cooked through completely.
Step 3. After years of making this, I learned that using the same skillet for your sauce captures all those flavorful browned bits from the chicken. Melt the remaining 2 tablespoons of butter, then whisk in the flour and cook for 1-2 minutes until it becomes a light golden paste – this roux is the secret to a smooth sauce.
Step 4. The key I discovered is adding the milk slowly while whisking constantly to prevent lumps from forming. Continue stirring for 4-5 minutes until the sauce thickens enough to coat the back of your spoon, which tells you it’s ready for the cheese.
Step 5. Betty’s tip: reduce your heat to low before adding cheese, and add it gradually, one handful at a time, stirring until each addition melts completely before adding more. This patience prevents that grainy, separated texture nobody wants. Season with garlic powder, salt, and pepper.
Step 6. I’ve found that gently folding the cooked macaroni and chicken into the cheese sauce, rather than stirring vigorously, keeps everything intact and evenly coated. If your sauce seems too thick, add a splash of milk to reach your desired consistency.
Step 7. For a baked version with that irresistible crispy top my family loves, transfer the mixture to a greased 9×13-inch baking dish, sprinkle with breadcrumbs, and bake at 350°F for 20 minutes until golden and bubbling. Let it rest for 5 minutes before serving so the sauce sets slightly – this makes serving so much neater.
Keeping This Creamy Chicken Mac and Cheese Fresh
I typically store leftovers in an airtight container in the refrigerator where they’ll stay fresh for up to 3 days. The cheese sauce will thicken considerably as it cools, but that’s completely normal and easy to fix when reheating.
For the best texture, I reheat portions gently on the stovetop over low heat, adding a splash of milk and stirring frequently until warmed through and creamy again. Through trial and error, I learned that the microwave works in a pinch – just add a tablespoon of milk, cover loosely, and heat in 30-second intervals, stirring between each to distribute the heat evenly. Betty always reheats in a covered skillet because it brings back that just-made creaminess better than any other method.
I don’t recommend freezing this Creamy Chicken Mac and Cheese because dairy-based sauces can separate and become grainy when thawed. You’re much better off making a fresh batch – it’s quick enough that freezing really isn’t necessary.
Perfect Partners for Creamy Chicken Mac and Cheese
A crisp garden salad with tangy vinaigrette cuts through the richness beautifully and adds fresh, bright flavors that balance the creamy pasta. I love mixing romaine, cherry tomatoes, and cucumber with a simple lemon dressing.
Steamed broccoli or roasted green beans bring color and nutrition to your plate while providing that satisfying crunch contrast. My family prefers when I roast green beans with a bit of garlic and olive oil until they’re slightly crispy at the edges.
Garlic bread or warm dinner rolls are perfect for soaking up every last bit of that delicious cheese sauce – in my house, these disappear almost as fast as the mac and cheese itself. If you’re looking for something a bit different, try serving this alongside Cheesy Garlic Chicken Wraps for a complete comfort food feast.
Sliced fresh tomatoes sprinkled with salt offer a refreshing, acidic counterpoint that my grandmother always served alongside rich, cheesy dishes. It’s a simple Southern tradition that makes perfect sense.
Corn on the cob (when in season) or a warm Street Corn Chicken Rice Bowl adds sweet, buttery notes that complement the savory cheddar sauce wonderfully. This pairing feels especially right during summer months.
For a lighter option, pair this with my Mediterranean Chicken Bowl to balance the richness with fresh vegetables and bright Mediterranean flavors.
FAQs
I recommend using about 2-3 cups of shredded rotisserie chicken as a time-saving shortcut. Simply stir it into the cheese sauce along with the pasta, and you’ll cut your cooking time by about 10 minutes.
To prevent this issue, always add cheese gradually over low heat and use freshly shredded cheese rather than pre-shredded. If it does happen, Betty’s solution is to blend in a tablespoon of cream cheese, which often brings it back together.
Many home cooks find success with preparing the dish completely, storing it unbaked in the refrigerator, and then adding the breadcrumb topping and baking just before serving. Add 5-10 minutes to the baking time if starting from cold.
Creamy Chicken Mac and Cheese
Ingredients
Equipment
Method
- While the pasta cooks, heat a large skillet over medium heat and melt 2 tablespoons of butter. Add the cubed chicken seasoned generously with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden on the edges and no longer pink in the center. Transfer to a plate.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it becomes a light golden paste.
- Slowly pour in the milk while whisking constantly to prevent lumps, and continue stirring for 4-5 minutes until the sauce thickens enough to coat the back of a spoon.
- Reduce heat to low and gradually stir in the shredded cheddar cheese, one handful at a time, stirring until completely melted before adding more. Add the garlic powder and season with additional salt and pepper to taste. The sauce should be smooth and glossy.
- Gently fold the cooked macaroni and chicken into the cheese sauce until everything is evenly coated. If the sauce seems too thick, add a splash of milk to reach your desired consistency.
- For a baked version with a crispy top, transfer the mixture to a greased 9×13-inch baking dish, sprinkle with breadcrumbs, and bake at 350°F for 20 minutes until golden and bubbling. Let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.
