Cheesy Mac Chicken Box Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 2 cups elbow macaroni and cook until just shy of al dente (about 7–8 minutes). Reserve 1/4 cup of the pasta cooking water, then drain the pasta and set aside.

Make roux

In the same pot over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp all-purpose flour and cook for 1 minute, stirring constantly, until the mixture is bubbling and lightly golden (this removes raw flour taste).

Finish cheese sauce

Gradually whisk in 2 cups whole milk until smooth. Bring to a gentle simmer, whisking frequently, until the sauce thickens, about 3–4 minutes. Reduce heat to low and whisk in 1.5 cups grated sharp cheddar, 1/2 cup shredded mozzarella, and 2 tbsp softened cream cheese until melted and smooth. Stir in 1 tsp Dijon mustard, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp paprika (if using). If the sauce is too thick, add up to the reserved 1/4 cup pasta water 1 tbsp at a time to reach desired consistency.

Combine with pasta

Fold the drained pasta into the cheese sauce until evenly coated. Keep warm on the lowest heat or cover while you prepare the chicken and topping.

Prep chicken

Pat 1 lb boneless, skinless chicken breast dry and slice into 1/2-inch strips or bite-size pieces. Toss the chicken with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp kosher salt, 1/4 tsp ground black pepper and 1/4 tsp smoked paprika (if using) until evenly coated.

Cook chicken

Heat a large skillet over medium-high heat. When hot, add the seasoned chicken in a single layer and cook for 3–4 minutes per side (or until pieces are cooked through and internal temperature reaches 165°F / 74°C). Remove from heat and let rest 2 minutes, then slice or chop into bite-sized pieces if not already.

Prepare topping

In a small bowl, combine 1/2 cup panko breadcrumbs, 2 tbsp grated Parmesan, and 1 tbsp melted butter. Toss until crumbs are evenly coated.

Assemble boxes

Divide the cheesy macaroni evenly between 4 serving containers or plates (about 1/2 cup cooked pasta per serving if making 4). Top each portion with the cooked chicken pieces, distributing evenly.

Brown topping (optional)

If you prefer a toasty topping, preheat your oven broiler or a 425°F (220°C) oven. Sprinkle the panko-Parmesan mixture over each portion and broil for 1–2 minutes or bake for 4–6 minutes until the crumbs are golden — watch closely to avoid burning. Alternatively, toast the topping in a dry skillet over medium heat for 2–3 minutes before sprinkling.

Finish and serve

Garnish with chopped fresh parsley, if using. Serve immediately with hot sauce or ketchup on the side for dipping. Adjust seasoning with additional salt and pepper to taste.