Chicken Mac And Cheese On Buttermilk Biscuit Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Mix dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tsp baking powder, 0.5 tsp baking soda, and 1 tsp salt until evenly combined.

Cut in butter

Add 0.5 cup cold cubed unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add buttermilk and form dough

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a fork until just combined and a shaggy dough forms. Do not overmix—some dry spots are okay. Turn the dough onto a lightly floured surface and fold it over itself 3 or 4 times to bring it together.

Shape and bake

Pat the dough into a 3/4-inch thick rectangle. Use a 2.5–3 inch round cutter (or a glass) to cut biscuits, pressing straight down without twisting. Gather scraps and re-roll once to cut additional biscuits (you should get about 6–8 biscuits). Place biscuits on the prepared baking sheet so sides touch slightly for fluffy edges. Brush tops with 1 tbs vegetable oil or melted butter. Bake for 12–15 minutes until golden brown and risen. Remove and keep warm while preparing mac and cheese.

Cook pasta

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

Season and cook chicken

Pat 1 lb chicken breasts dry and season both sides with 1 tsp kosher salt, 0.5 tsp black pepper, and 0.5 tsp smoked paprika. Heat 1 tbs olive oil in a skillet over medium-high heat. Add chicken and cook 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and nicely browned. Transfer to a cutting board and let rest 5 minutes, then dice into bite-sized pieces.

Make the roux

In the same skillet (wipe out excess oil if there is too much), melt 2 tbs unsalted butter over medium heat. Add 2 tbs all-purpose flour and whisk continuously for 1–2 minutes until the raw flour taste cooks off and the mixture is bubbling but not browned.

Build the cheese sauce

Gradually whisk in 2 cups whole milk and 0.5 cup heavy cream, starting with a splash to smooth the roux, then the rest. Cook, stirring frequently, until the sauce thickens and coats the back of a spoon (4–6 minutes). If sauce becomes too thick, whisk in up to the reserved 1/2 cup pasta water a few tablespoons at a time to reach desired consistency.

Finish sauce with cheese and seasoning

Reduce heat to low. Stir in 1 tsp Dijon mustard, 0.5 tsp dry mustard powder, 0.5 tsp hot sauce (optional), and 0.25 tsp freshly ground black pepper. Remove the skillet from direct heat and add 1.5 cups shredded sharp cheddar, 0.75 cup shredded fontina or Monterey Jack, and 0.25 cup grated Parmesan. Stir gently until cheeses melt into a smooth sauce. Taste and adjust salt and pepper as needed.

Combine pasta and chicken

Add the drained elbow macaroni and the diced cooked chicken to the cheese sauce. Stir until pasta and chicken are evenly coated. If the mixture seems tight, loosen with a splash of reserved pasta water. Stir in 1 tbs chopped fresh parsley.

Optional breadcrumb topping and finish

If using topping: mix 0.5 cup panko breadcrumbs with 1 tbs melted butter and 0.25 cup extra shredded cheddar. Sprinkle over the mac and cheese in the skillet or in a shallow baking dish. Place under a broiler (or in a 400°F/200°C oven) for 2–4 minutes until topping is golden and cheese is bubbly—watch closely to prevent burning.

Split the warm buttermilk biscuits horizontally. Spoon a generous portion of the chicken mac and cheese onto the bottom half of each biscuit, then top with the biscuit lid. For an open-faced option, place mac and cheese on top of the whole biscuit instead.

Garnish with extra chopped parsley and serve immediately while hot. Leftover mac and cheese can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of milk.