Chicken Mac And Cheese On Potato Roll Recipe

Season chicken

If your chicken is not pre-seasoned, toss 2 cups cooked shredded or diced chicken with 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika and 1/2 tsp garlic powder. Set aside and keep warm.

Cook pasta

Bring 8 cups water to a rolling boil in a large pot. Add 1 tablespoon salt and 2 cups elbow macaroni. Cook according to package directions until just al dente (usually 7–9 minutes). Reserve 1/2 cup pasta cooking water, then drain and set pasta aside.

Make roux

In the same pot over medium heat, melt 3 tablespoons unsalted butter. Whisk in 3 tablespoons all-purpose flour and cook, whisking constantly, for 1–2 minutes until the mixture turns lightly golden and loses its raw flour scent.

Make cheese sauce

Slowly whisk in 2 cups whole milk to the roux, bringing the mixture to a gentle simmer and whisking constantly to avoid lumps. Cook for 3–4 minutes until the sauce thickens enough to coat the back of a spoon. Reduce heat to low and whisk in 2 ounces softened cream cheese until smooth. Add 1 teaspoon Dijon mustard, 1/2 teaspoon hot sauce and 1/2 teaspoon freshly ground black pepper. Gradually stir in 2 cups shredded sharp cheddar and 1 cup medium cheddar, a handful at a time, stirring until fully melted and smooth. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until you reach a creamy, slightly loose consistency that will coat the pasta.

Combine pasta and chicken

Fold the drained pasta into the cheese sauce until evenly coated. Stir in the seasoned cooked chicken so it is evenly distributed. Taste and adjust seasoning with additional salt and pepper if needed.

Prepare rolls

Split 4 potato rolls horizontally. Brush the cut sides with 2 tablespoons melted butter. Place the rolls, cut-side down, in a skillet over medium heat or on a sheet pan under a broiler and toast until the cut surfaces are golden and lightly crisp, about 1–2 minutes in a skillet or 1–2 minutes under a broiler—watch closely to avoid burning.

Assemble sandwiches

Pile a generous portion of the chicken mac and cheese on the bottom half of each toasted roll (about 3/4 to 1 cup per sandwich depending on roll size). Sprinkle a tablespoon or so of extra shredded cheddar over the mac and cheese on each sandwich and, if using, sprinkle about 1 tablespoon crumbled bacon per sandwich.

Finish and serve

Place the top roll on each sandwich. If you want the cheese extra melty, place assembled sandwiches on a baking sheet and broil for 1–2 minutes until cheese just begins to bubble—watch carefully. Garnish with 2 tablespoons thinly sliced chives or green onions distributed across the four sandwiches. Serve immediately while hot.