A simple, yet satisfying dish, this chicken macaroni and cheese recipe, with its tender chicken and creamy sauce makes a perfect weeknight meal.

Chicken Mac and Cheese

The easy to make, comfort meal is not only delicious, but so flexible as well. The leftovers also reheat extremely well, just add a splash of milk or chicken broth when heating.

Variations

Toss in some peas, corn, kale, spinach, broccoli or other vegetables and cook after sautéing the onion and garlic.
Grated carrot or sweet potato can also be added
Try using another type of small pasta such as penne or shells
Diced bacon or chopped sausage can also be added

Serving Chicken Mac and Cheese

Serve with steamed or baked vegetables
Or with freshly baked bread such as no-knead dutch oven bread, or milk bread rolls

Storing Leftovers

Once cooled, store leftovers in an airtight container in the fridge for up to 4 days.

Leftovers can also be frozen in a freezer-safe container for up to 3 months. Reheat after letting it thaw in the fridge overnight. Just remember the texture of the pasta may be different after the meal has been frozen.

To reheat, add a splash of milk or chicken broth to the leftovers in a pan and heat over low heat until it is heated through.

It can also be reheated in a microwave the same way too.

Ingredients for Making Chicken Mac and Cheese

To make 4 servings of this chicken macaroni and cheese, you will need:

450g Boneless, Skinless Chicken Breasts, Cubed
2 Cups Elbow Macaroni
1 TBSP Tallow or Olive Oil
1 Onion, Diced
2 Garlic Cloves, Minced
2 TBSP Butter
2 TBSP Plain Flour
1 Cup Chicken Broth
1 Cup Milk
1 ½ Cups Cheese, Shredded
¼ tsp Black Pepper
¼ tsp Paprika
Salt, to taste
Chopped Fresh Parsley for Garnish – Optional

Making Chicken Mac and Cheese

Add the macaroni to a saucepan with water and cook according to the directions on the packet.

When done, drain and set aside.

In a large skillet or frying pan, heat the tallow or olive oil over medium heat.

Add the cubed chicken to the pan, season with salt and pepper, and cook until browned, and cooked through. This should take around 7 to 8 minutes.

Remove the cooked chicken from the pan and set aside.

Add the chopped onion and minced garlic to the same pan and sauté for 3 to 4 minutes until soft.

Place the butter into the pan with the onion mixture and allow it to melt.

Stir in the flour and cook for one minute.

Gradually whisk in the chicken broth and the milk, stirring continuously until the mixture thickens. This should take around 3 to 4 minutes.

Add the cheese to the pan followed by the black pepper, paprika and salt.

Stir until the cheese is melted and the sauce is smooth.

Return the cooked chicken and macaroni to the pan.

Toss everything through, making sure everything is combined and heated up.

Serve immediately, sprinkled with parsley as a garnish, if desired.

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