Chicken Mac And Cheese On Cheddar Biscuit Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet or 9-inch ovenproof skillet if you plan to bake biscuits in a single pan.

Mix dry ingredients

In a large bowl, whisk together 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp salt, and 1/2 tsp sugar until evenly combined.

Cut in butter

Add the 6 tablespoons of cold cubed butter to the flour mixture. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until mixture resembles coarse crumbs with pea-sized flecks of butter remaining.

Add cheese

Stir in 1 cup grated sharp cheddar until distributed through the dry mixture.

Add liquids and form dough

Whisk together 3 tablespoons cold buttermilk and 3/4 cup cold whole milk. Make a well in the center of the dry ingredients and pour in the milk mixture. Using a spoon or rubber spatula, fold gently until the dough just comes together (do not overmix). If dough seems dry, add up to 1 tablespoon more milk.

Shape biscuits

Turn the dough out onto a lightly floured surface. Fold the dough over itself 2-3 times to create layers, then pat to about 1-inch thickness. Use a 2.5–3-inch biscuit cutter (or a glass) to cut 6 round biscuits. Press scraps together lightly to cut remaining biscuits; avoid excessive handling.

Egg wash and bake

Optional: beat 1 egg with 1 tablespoon water and brush the tops for a shiny finish. Place biscuits on the prepared sheet or skillet, leaving slight space between. Bake at 425°F (220°C) for 12–15 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Remove and set aside to cool slightly while preparing the filling.

Cook pasta

Bring a large pot of salted water to a boil (about 1 tablespoon salt). Add 8 oz elbow macaroni and cook 1 minute less than package directions for al dente (usually 7–8 minutes). Drain and set aside, reserving 1/4 cup of pasta cooking water.

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons flour and cook, stirring constantly, for 1–2 minutes until the raw flour taste is gone and mixture is lightly golden (do not brown).

Add milk and seasonings

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream until smooth. Bring the mixture to a gentle simmer while whisking. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon salt. Simmer for 2–3 minutes until sauce thickens slightly.

Add cheeses

Remove the sauce from heat and add 1.5 cups shredded sharp cheddar and 1/2 cup shredded white cheddar or Monterey Jack, a handful at a time, stirring until melted and smooth. If the sauce is too thick, whisk in up to 2 tablespoons reserved pasta water to reach desired consistency.

Combine with pasta and chicken

Stir the drained pasta into the cheese sauce until evenly coated. Fold in 2 cups cooked shredded or diced chicken and 2 tablespoons chopped fresh parsley. Taste and adjust seasoning with salt and pepper as needed.

Prepare topping (optional)

If using a crunchy topping, mix 1/4 cup panko breadcrumbs with 1 tablespoon melted butter and 1/4 cup grated Parmesan. Toast in a small skillet over medium heat for 2–3 minutes until lightly golden, stirring frequently. Set aside.

Assemble on biscuit

Split each warm cheddar biscuit horizontally. Spoon a generous portion (about 1/2 to 3/4 cup) of the chicken mac and cheese onto the bottom half of each biscuit, mounding slightly. If desired, sprinkle with the toasted panko-Parmesan mixture for crunch.

Serve

Top with the biscuit top and garnish with additional chopped parsley. Serve warm. Leftovers: store components separately (biscuits and mac & cheese) in airtight containers in the refrigerator for up to 3 days; reheat the mac & cheese gently on the stovetop with a splash of milk and warm biscuits in a 350°F oven for 5–8 minutes.