Cheesy Mac Chicken Box Recipe

Cook pasta

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tsp salt and the 2 cups elbow macaroni. Cook according to package directions until al dente (usually 7–8 minutes). Reserve 1/3 cup pasta cooking water, then drain the pasta and set aside.

Make cheese sauce

In the same pot over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons flour and cook 1 minute to make a roux, stirring constantly to avoid browning. Gradually whisk in 2 cups milk until smooth. Cook, stirring frequently, until mixture thickens and begins to bubble lightly, about 4–5 minutes. Reduce heat to low and whisk in 1.5 cups sharp cheddar, 0.5 cup monterey jack, and 2 tablespoons softened cream cheese until melted and smooth. Stir in 1/2 teaspoon dry mustard powder and 1/4 teaspoon black pepper. Taste and add salt to taste. If sauce is too thick, whisk in up to 1/3 cup reserved pasta water a tablespoon at a time to reach desired creaminess.

Combine pasta and sauce

Add the drained macaroni into the cheese sauce and stir until fully coated. Keep warm while you prepare the chicken and topping.

Heat a medium skillet over medium-high heat and add 1 tablespoon olive oil. Pat the diced chicken dry with paper towels. Toss the chicken with 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated. Add the chicken to the hot skillet in a single layer and cook, stirring occasionally, until cooked through and lightly browned, about 5–7 minutes depending on the size of the dice. Remove from heat.

Taste a small piece to ensure seasoning and adjust with a pinch more salt or pepper if needed. Set the cooked chicken aside.

Preheat your oven to 375°F (190°C). Lightly grease an 8-inch square baking dish or two individual 1-cup oven-safe ramekins.

Spoon half of the mac and cheese into the baking dish (or divide between ramekins). Sprinkle half of the cooked diced chicken evenly over the mac. Top with the remaining mac and cheese and finish with the rest of the chicken, pressing lightly to compact the layers.

In a small bowl, combine 1/2 cup panko breadcrumbs, 2 tablespoons grated parmesan, and 1 tablespoon melted butter. Mix until crumbs are evenly moistened. Sprinkle the breadcrumb mixture evenly over the top of the assembled dish.

Bake in the preheated oven until the topping is golden and the dish is bubbling around the edges, 15–18 minutes. For an extra-crisp top, place under the broiler for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 5 minutes. Sprinkle with 1 tablespoon chopped fresh parsley if using. Serve warm with hot sauce or ketchup on the side if desired.