Mac and Cheese Casserole with Chicken Recipe

Ash Tyrrell

Mac and Cheese Casserole with Chicken Recipe

I made this mac and cheese casserole with chicken on a cozy evening when I wanted something filling, cheesy, and comforting without spending all day in the kitchen. The smell alone told me this recipe was a keeper.

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Prep Time 20

Cook Time 30

Servings: 8

Ingredients Method Notes

Ingredients

Elbow macaroni – 3 cups uncooked: This pasta shape holds the cheese sauce perfectly; cook only until al dente so it doesn’t become soft after baking.
Cooked chicken breast – 2 cups diced or shredded: I prefer baked or rotisserie chicken because it stays juicy and adds great flavor without extra prep.
Butter – 4 tablespoons: Butter creates a rich base for the sauce; unsalted butter helps control the salt level.
All-purpose flour – 4 tablespoons: Used to thicken the sauce; cook it briefly with butter to avoid a raw flour taste.
Milk – 2½ cups: Whole milk gives the creamiest texture; warming it slightly helps prevent lumps.
Cheddar cheese – 2 cups freshly grated: Freshly grated cheddar melts smoother and gives a stronger, cleaner cheese flavor.
Mozzarella cheese – 1 cup freshly grated: Adds stretchiness and balances the sharpness of cheddar.
Cream cheese – 4 ounces softened: Makes the sauce extra creamy and silky; softening helps it melt evenly.
Salt – 1 teaspoon adjust to taste: Enhances all flavors; always add gradually and taste.
Black pepper – ½ teaspoon: Adds gentle warmth without overpowering the dish.
Garlic powder – 1 teaspoon: Provides depth of flavor while keeping the sauce smooth.
Paprika – ½ teaspoon: Adds mild smokiness and improves the casserole’s color.
Breadcrumbs – ½ cup: Creates a crispy topping; panko breadcrumbs give the best crunch.
Olive oil – 1 tablespoon: Helps the breadcrumbs brown evenly and become golden in the oven.

Method

Start by bringing a large pot of salted water to a boil. Cook the elbow macaroni until just al dente, following the package instructions. Drain well and set it aside so it doesn’t overcook later in the oven.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about one minute, whisking constantly. Slowly pour in the milk while whisking until the mixture thickens and becomes smooth.
Lower the heat and add the cream cheese, cheddar, and mozzarella. Stir until fully melted and creamy. Season the sauce with salt, pepper, garlic powder, and paprika, adjusting to taste.
Add the cooked pasta and chicken directly into the cheese sauce. Stir gently until everything is evenly coated and well combined. This ensures every bite is creamy and flavorful.
Preheat your oven to 375°F (190°C). Transfer the pasta mixture into a greased baking dish and spread it evenly for uniform baking.
Mix breadcrumbs with olive oil and sprinkle evenly over the casserole. Bake uncovered for about 30 minutes, or until bubbly and golden brown on top. Let it rest for a few minutes before serving.

Notes

I always slightly undercook the pasta so it stays firm after baking.
Grating the cheese myself made the sauce noticeably smoother and richer.
I let the casserole rest for 5–10 minutes before serving so it sets nicely.
When I want extra flavor, I mix a little chicken broth into the sauce.