Chicken Mac N ' Cheese Recipe

Cook pasta

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

Make roux

In the same pot set over medium heat, melt 3 tablespoons unsalted butter. Whisk in 3 tablespoons all-purpose flour and cook for 1–2 minutes, whisking constantly, until the raw flour smell disappears and the mixture is slightly golden (do not brown).

Make béchamel

Gradually whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time, until smooth. Bring the mixture to a gentle simmer while whisking, and cook for 3–4 minutes until it thickens enough to coat the back of a spoon.

Season sauce

Lower heat to low. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon ground nutmeg, 1 teaspoon black pepper and 1 teaspoon salt (adjust later to taste). If the sauce is too thick, whisk in up to 1/4–1/2 cup reserved pasta water to reach desired consistency.

Remove the sauce from heat. Stir in 2 cups grated sharp cheddar and 1 cup grated white cheddar in two additions, fully melting and creating a smooth sauce between additions. Stir in 1 teaspoon finely grated Parmesan. Taste and adjust salt and pepper if needed.

Add cooked elbow macaroni to the cheese sauce and fold gently until pasta is evenly coated. Keep the pot on very low heat for 1–2 minutes to marry the flavors, stirring occasionally to prevent sticking.

While pasta cooks, prepare the chicken: pat 1 lb chicken breast dry and slice into two thinner cutlets (or keep whole and butterfly). Rub with 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper, distributing evenly.

Heat a large skillet over medium-high heat. When hot, add a drizzle of oil or nonstick spray and place the chicken in the pan. Cook 4–6 minutes per side (depending on thickness) until golden brown and internal temperature reaches 74°C (165°F). Remove from pan and let rest 5 minutes, then slice into strips or bite-sized pieces.

Reserve any pan juices and add a tablespoon to the mac & cheese if desired for extra flavor.

Preheat the oven to 375°F (190°C) if you want a baked crunchy top; otherwise you can skip baking and serve stovetop.

If using the topping: mix 1/2 cup panko breadcrumbs with 1 tablespoon melted butter and 1 tablespoon chopped parsley. Stir to combine.

Transfer the macaroni and cheese to an oven-safe baking dish (about 8x8 or similar). Arrange the sliced grilled chicken across the top of the mac n' cheese in an even layer.

Sprinkle the panko topping evenly over the chicken and cheese if using. Bake at 375°F (190°C) for 12–15 minutes until topping is golden and cheese is bubbling. For stovetop serving, simply place the sliced chicken on top and garnish with parsley.

Remove from oven, let rest 5 minutes, then serve warm.