Cheesy Mac & Chicken Recipe
It’s like a fireside casserole in a biscuit. Cheesy Mac + Righteous Chicken = PERFECTION.
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Ingredients
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Chicken
Cheesy Mac Filling
Biscuit Assembly & Topping
Method
Chicken
- 1
Prepare and sear chicken
Pat chicken breasts dry. In a small bowl mix smoked paprika, garlic powder, onion powder, kosher salt and black pepper. Rub olive oil over the chicken, then evenly coat with the spice mix. Heat a large skillet over medium-high heat and add 1 tablespoon unsalted butter. When butter is foaming, add chicken and sear 3-4 minutes per side until golden. Reduce heat to medium and cook until internal temperature reaches 160°F (about 5–8 more minutes depending on thickness). Remove chicken to a cutting board and let rest 5 minutes.
- 2
Dice chicken
After resting, dice the chicken into roughly 1/2-inch pieces. Set aside while you finish the mac and assemble biscuits.
Cheesy Mac Filling
- 3
Cook pasta
Bring 4 cups water to a boil in a medium saucepan. Add a pinch of salt and the elbow macaroni. Cook until just under al dente (about 7–8 minutes). Drain and return pasta to the pot.
- 4
Make cheese sauce
In the same saucepan over medium heat melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons flour and cook 1 minute to form a roux. Slowly whisk in 1.5 cups milk, smoothing lumps, and cook until slightly thickened about 3–4 minutes. Reduce heat to low and stir in 2 oz cream cheese until melted. Add 1 1/2 cups shredded sharp cheddar and 1/2 cup shredded mozzarella in batches, stirring until smooth. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon hot sauce (if using), 3/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Fold the drained macaroni into the cheese sauce until evenly coated.
- 5
Combine with chicken
Gently fold the diced cooked chicken into the cheesy macaroni, keeping the mixture slightly thick (it should hold together so it can be spooned into biscuits). If the sauce is too thick, add up to 2 tablespoons milk; if too thin, simmer 1–2 minutes to reduce.
Biscuit Assembly & Topping
- 6
Preheat and prepare biscuits
Preheat oven to 375°F (190°C). Prepare a baking sheet by lining with parchment or lightly greasing. On a clean work surface gently flatten each biscuit into a 3.5–4 inch round using your hands or a rolling pin, leaving the center slightly thinner.
- 7
Fill biscuits
Place about 3 tablespoons of the cheesy mac and chicken filling in the center of each flattened biscuit, mounding slightly but leaving a 1/2-inch border. Fold the dough over the filling and pinch edges to seal, shaping into a round enclosed ball. Make sure seams are pinched tightly so filling won't leak. Repeat for all biscuits.
- 8
Top and bake
Place sealed biscuit pockets seam-side down on the prepared baking sheet about 1 inch apart. Brush tops with 2 tablespoons melted butter and sprinkle evenly with 1/4 cup grated Parmesan. Bake in the preheated oven for 14–18 minutes until golden brown and cooked through (internal biscuit temperature about 200°F).
- 9
Finish and serve
Remove from oven and let cool 3–5 minutes on the baking sheet. Garnish with chopped fresh parsley. Serve warm; these are best the day of baking. If desired, serve with a side of ranch or hot sauce for dipping.