Description
This Parmesan Garlic Chicken Mac and Cheese is a creamy, comforting dish combining tender cooked chicken, sharp cheddar, and Parmesan cheese with perfectly cooked elbow macaroni. Finished with a crispy golden breadcrumb topping baked to perfection, it’s a delicious family-friendly meal ready in just 45 minutes.
Ingredients
Scale
Pasta and Chicken
- 2 cups elbow macaroni
- 2 cups cooked chicken breast, diced
Cheese Sauce
- 3 tbsp butter
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 1/2 cups milk
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Topping and Cooking
- 1/2 cup breadcrumbs
- 2 tbsp olive oil
Instructions
- Cook Macaroni: Cook the elbow macaroni according to the package instructions until al dente. Drain well and set aside.
- Sauté Garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn the garlic.
- Cook Chicken: Add the diced cooked chicken to the skillet and cook for 3 to 4 minutes until heated through and lightly browned. Remove the chicken from the skillet and set aside.
- Make Roux: In the same skillet, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes until it forms a smooth roux and starts to bubble.
- Add Milk and Thicken Sauce: Gradually whisk in the milk while continuously stirring to avoid lumps. Continue stirring until the sauce thickens, about 5 to 7 minutes.
- Melt Cheese: Stir in the shredded cheddar and grated Parmesan cheeses until fully melted and the sauce is smooth. Season with salt and pepper to taste.
- Combine Ingredients: Add the cooked macaroni and chicken back into the cheese sauce and stir well to combine all ingredients evenly.
- Prepare for Baking: Transfer the mac and cheese mixture into a greased baking dish. In a small bowl, combine the breadcrumbs with a little olive oil, then sprinkle the breadcrumb mixture evenly over the top.
- Bake: Bake the dish at 375°F (190°C) for 20 minutes or until the top is bubbly and golden brown. Remove from oven and allow to cool slightly before serving.
Notes
- Use sharp cheddar for a bold cheese flavor that balances the creamy sauce.
- For extra crunch, consider mixing panko breadcrumbs with regular breadcrumbs for the topping.
- The chicken can be substituted with rotisserie chicken for convenience.
- Make sure to stir continuously when adding milk to the roux to prevent lumps in the sauce.
- You can add some cooked vegetables like broccoli or peas for extra nutrition and texture.
