Description
Description: Creamy mac and cheese meets juicy chicken and savory garlic for the ultimate comfort food. Perfect for family dinners or cozy nights in.
Ingredients
Scale
- 12 oz elbow macaroni
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
- ½ cup breadcrumbs (optional topping)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the macaroni until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper, then cook 5–6 minutes per side until golden and fully cooked. Rest, then dice.
- In the same skillet, sauté garlic for 1–2 minutes until fragrant, being careful not to burn.
- Melt butter in a saucepan, whisk in flour, and cook for 1 minute to form a roux. Slowly whisk in milk and cream until smooth.
- Stir in cheddar and Parmesan cheese until melted and creamy. Season with salt, pepper, and nutmeg if using.
- Combine pasta, chicken, garlic, and cheese sauce in the pot. Mix until well coated.
- For a baked version, transfer to a greased 9×13 dish, top with breadcrumbs, and bake at 375°F (190°C) for 15–20 minutes until golden.
- Garnish with parsley and serve warm.
Notes
Leftovers keep in the fridge for up to 4 days. Reheat with a splash of milk to keep creamy. Add broccoli, peas, or spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American