Chicken Mac And Cheese On Buttermilk Biscuit Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper. Measure cold butter and keep buttermilk chilled in the refrigerator until ready to use.

Make biscuit dough

In a large bowl whisk together 2.5 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. Add the cold cubed butter and, using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 strokes if using a food processor, or 6–10 minutes by hand).

Add buttermilk

Pour 1 cup cold buttermilk into the flour-butter mixture and gently fold with a spatula until a shaggy, slightly sticky dough forms. Do not overwork. If the dough is very dry, add up to 1–2 tbsp more buttermilk.

Shape biscuits

Turn the dough out onto a lightly floured surface, gently pat or fold it over itself 3–4 times to create layers, and pat to a 3/4-inch thickness. Use a 2.5–3 inch biscuit cutter (or a floured glass) to cut 8 biscuits. Press leftover dough together gently and cut remaining biscuits—do not twist the cutter. Place biscuits on the prepared baking sheet, close together for soft sides or spaced for crisper sides.

Egg wash and bake

If using, whisk 1 egg with 1 tbsp water and brush the tops of biscuits lightly. Bake in preheated oven for 10–12 minutes, until golden brown and risen. Remove and brush with 1 tbsp melted butter. Keep warm while finishing mac and cheese and chicken, or rewarm briefly before assembly.

Season chicken: Pat 1 lb chicken dry and rub with 1 tbsp olive oil, 3/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika if using.

Cook chicken: Heat a skillet over medium-high heat. When hot, add the chicken and cook 4–6 minutes per side (thinner breasts or cutlets will take less time) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then chop or shred into bite-sized pieces.

Cook pasta: Bring a large pot of salted water to a boil. Add 8 oz elbow macaroni and cook 1–2 minutes less than package instructions (about 7–8 minutes) for slightly firm pasta. Reserve 1/2 cup pasta cooking water, then drain and set aside.

Make roux

In a medium saucepan over medium heat melt 3 tbsp unsalted butter. Add 3 tbsp all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell cooks off and the mixture is bubbly but not browned.

Add milk

Slowly whisk in 1 3/4 cups whole milk and 1/4 cup heavy cream, a little at a time, whisking to remove lumps. Increase heat to medium-high and bring the sauce to a gentle simmer while whisking. Cook until slightly thickened, about 3–4 minutes.

Season and cheese

Reduce heat to low and whisk in 1/2 tsp Dijon mustard, 1/2 tsp hot sauce if using, 3/4 tsp salt and 1/2 tsp black pepper. Stir in 1 1/2 cups shredded sharp cheddar, 3/4 cup mild cheddar or Monterey Jack, and 1/4 cup grated Parmesan, a handful at a time, stirring until melted and smooth. If sauce is too thick, whisk in up to 1/4–1/2 cup reserved pasta water to loosen to a creamy consistency.

Combine pasta and sauce: Add drained pasta to the cheese sauce and stir to coat evenly. Taste and adjust seasoning with salt and pepper if needed.

Combine chicken with mac: Fold the chopped or shredded cooked chicken into the mac and cheese until evenly distributed.

Assemble on biscuits: Split each warm buttermilk biscuit horizontally. Spoon a generous portion (about 3/4 to 1 cup) of chicken mac and cheese onto the bottom half of each biscuit, pressing slightly so it sits securely. Top with the biscuit top.

Finish and garnish: If desired, place assembled biscuits on a baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes to meld flavors and reheat. Brush tops with a little additional melted butter and sprinkle with 2 tbsp chopped chives or parsley and a grind of black pepper. Serve immediately.