Chicken Mac And Cheese On Potato Roll Recipe

Prepare and season chicken

Pat the chicken breasts dry with paper towels. In a small bowl combine olive oil, garlic powder, smoked paprika, salt, and black pepper. Rub the mixture evenly over both sides of the chicken breasts.

Cook the chicken

Heat a large skillet over medium-high heat. Add a drizzle of oil if skillet is dry. When hot, add the chicken breasts and sear 4–5 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). If breasts are thick, cover and reduce heat to medium and cook an additional 3–5 minutes. Remove chicken to a cutting board, let rest 5 minutes, then slice or shred into bite-sized pieces.

Cook pasta

Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente according to package directions (usually 7–8 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside.

Make roux and béchamel

In the same pot (or a clean medium saucepan) melt 2 tablespoons butter over medium heat. Add the flour and whisk constantly for 1 minute to form a light roux. Gradually whisk in the milk and cream, bringing to a gentle simmer. Cook, whisking, until the sauce thickens slightly, about 3–4 minutes.

Finish cheese sauce

Lower heat to low. Stir in Dijon mustard, Worcestershire sauce, salt, pepper, and hot sauce if using. Add shredded cheddar and fontina in handfuls, stirring until melted and smooth. If the sauce is too thick, whisk in up to the reserved 1/2 cup pasta water, 1 tablespoon at a time, until desired consistency is reached.

Combine pasta and sauce

Fold the drained pasta into the cheese sauce until evenly coated. Taste and adjust seasoning. Stir in the sliced or shredded cooked chicken until evenly distributed and warm.

Toast rolls

Preheat broiler (or skillet). Split potato rolls horizontally. Brush cut sides lightly with melted butter. Arrange cut-side up on a baking sheet and broil 1–2 minutes until golden and toasted (watch closely), or toast in a hot skillet 1–2 minutes.

Assemble sandwiches

Spoon a generous portion (about 3/4 to 1 cup) of chicken mac and cheese onto the bottom half of each toasted roll. Sprinkle with grated Parmesan and chopped parsley if using, then cap with the top half of the roll. Press gently to compact.

Optional finish

If you prefer a melty top, place assembled sandwiches back under the broiler for 1–2 minutes to warm through and lightly brown the tops (use an oven-safe tray and watch carefully).

Serve

Serve immediately while hot. Provide extra hot sauce or pickles on the side if desired.