Chicken Mac And Cheese On Cheddar Biscuit Recipe

Preheat

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

Dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt and 1 teaspoon granulated sugar until well combined.

Cut in butter

Add 6 tablespoons cold diced unsalted butter to the flour mixture. Using a pastry cutter or two forks (or pulse 6 times in a food processor), cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add cheese

Stir in 1 cup shredded sharp cheddar so the cheese is distributed through the flour-butter mixture.

Combine liquids

In a small bowl whisk together 3 tablespoons cold whole milk and 3 tablespoons buttermilk. Pour into the dry mixture and gently fold with a spatula until a shaggy, slightly sticky dough forms. Do not overmix.

Shape biscuits

Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle. Using a 2.5-inch biscuit cutter or a sharp knife, cut out 6 biscuits. Gather scraps and gently press to re-cut — avoid overworking the dough.

Egg wash and bake

Whisk 1 egg with a tablespoon of water for an egg wash. Place biscuits on prepared baking sheet about 1 inch apart. Brush tops with egg wash and sprinkle with 1/2 teaspoon coarse salt. Bake in preheated oven 12–15 minutes until golden brown and a toothpick inserted into center comes out clean.

Cool

Remove biscuits from oven and transfer to a wire rack to cool slightly while you finish the filling (they should be warm but not piping hot when assembling).

Cook pasta

Bring 6 cups water to a rolling boil in a large pot. Add 1 tablespoon salt and 2 cups elbow macaroni. Cook until just shy of al dente (about 8 minutes); the pasta will finish cooking in the sauce. Drain and return to pot.

Make roux

In a medium saucepan over medium heat melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the raw flour smell is gone and mixture is bubbling but not browned.

Add milk

Gradually whisk in 2 cups warmed whole milk and 1/2 cup cream (if using), whisking to smooth any lumps. Continue to cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 5–7 minutes.

Finish cheese sauce

Reduce heat to low. Stir in 1.5 cups shredded sharp cheddar and 1/2 cup shredded Monterey Jack until melted and smooth. Add 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon black pepper and salt to taste. Taste and adjust seasoning.

Combine pasta and chicken

Add the drained pasta to the cheese sauce and stir to coat. Fold in 2 cups cooked shredded rotisserie chicken until evenly distributed and warmed through. If mixture seems too thick, stir in up to 1/4 cup extra milk.

Toast panko (optional)

In a small skillet over medium heat, warm 1 teaspoon olive oil. Add 1/2 cup panko breadcrumbs and toast, stirring frequently, until golden, 2–3 minutes. Remove from heat.

Assemble

Split each warm cheddar biscuit horizontally. Spoon approximately 1 cup of the chicken mac and cheese onto the bottom half of each biscuit (adjust so all filling is used). Sprinkle a little extra shredded cheddar on top if desired, then add a small pinch of toasted panko for crunch. Cap with biscuit top.

Finish (optional oven melt)

If you prefer the sandwiches heated through and cheese melted, place assembled sandwiches on a baking sheet and bake in the 425°F oven for 4–6 minutes, or broil on low for 1–2 minutes watching carefully to avoid burning.

Garnish and serve

Transfer sandwiches to plates. Sprinkle with chopped fresh parsley and serve immediately while warm.