Chicken Mac and Cheese

There are few things more comforting than a big dish of homemade Mac and Cheese, and this Chicken Mac and Cheese takes that cosy classic and turns it into a proper family dinner. Creamy, cheesy sauce, tender pasta, and plenty of shredded chicken, all baked together until hot, bubbling, and golden on top. It’s the sort of dinner that gets everyone hovering around the oven, waiting for that moment when you can finally scoop it into bowls.

The sauce is where all the good stuff happens. I make a simple white sauce with butter, flour, and whole milk, then add garlic, English mustard, mixed herbs, and plenty of cheese. I use a combination of Cheddar and mozzarella, which gives you lots of flavour from the Cheddar and that lovely, gooey melt from the mozzarella. You can easily change the cheeses depending on what you have in the fridge, too.

I’ve recently started using whole milk rather than semi-skimmed in sauces like this, and honestly, it makes such a difference. The finished sauce is wonderfully creamy, and once all that cheese melts into it, you end up with exactly the sort of rich, silky sauce you want coating every piece of pasta. It’s nicer in coffee too!

The English mustard adds a little depth and helps bring out the flavour of the cheese, while the garlic and herbs add another layer of savouriness. You won’t end up with a strongly mustardy pasta bake — it just gives the sauce that little something extra.

Once everything is mixed together, it goes into a large ovenproof dish with another generous scattering of cheese over the top. Then it’s into the oven until the sauce is bubbling around the edges and the cheese has melted into a gorgeous golden crust. You’ll want to leave it for a few minutes before serving, although I completely understand if you struggle with that bit.

This is very much a proper comfort-food dinner. It’s filling, creamy, cheesy, and unfussy, and doesn’t need much alongside it. I usually serve it with a simple side salad or some green vegetables, but there’s nothing wrong with simply dishing it up on its own and getting stuck in.

Best of all, it’s easy enough for a weeknight but feels like a treat. It’s a great way to use up leftover chicken, easy to adapt with different cheeses, and makes a generous family dinner. Basically, if you like Mac and Cheese, there’s really not much not to love about this one.

You’ll probably notice that most of my Mac and cheese recipes are the same, with a different hero ingredient. Guess what, my cake recipes are all the same too!

Donna’s Notes

I’d never had Mac and cheese until a few years ago. How strange is that? Then, I started to make it for myself as a treat tea on the rare occasions that I had the house to myself at dinner time. Now, it’s a staple of my life.

Why You’ll Love It

Why wouldn’t you love it?!

• Mac and Cheese with chicken is a full recipe in one dish
• It’s so tasty!
• So much forking cheese!
• Chicken Mac and cheese is proper comfort food. 

Ingredients, Variations and Substitutions

Cooked Chicken – This recipe is great for using leftover roast chicken. But if you don’t have any, season some breasts with salt, pepper, and a drizzle of olive oil, then bake until cooked through. Cool and shred with a fork or your fingers. 

Butter

Garlic Puree – Or crushed fresh cloves. 

Plain Flour

Whole Milk – I used to use semi-skimmed, but I’ve recently switched to whole milk for everything, and frankly, life is better. 

Cheddar Cheese 

Mozzarella Cheese – You can try different cheese combos here too. I love Gouda!

English Mustard

Mixed Herbs

Salt and Freshly Ground Black Pepper

Macaroni Pasta – Either straight or elbow macaroni is fine. 

You’ll Also Need

I use a very large saucepan to prep my sauce, and a large ovenproof dish to bake. Aside from that, you just need a wooden spoon or spatula, a hand whisk, a cheese grater, and a colander. 

How to Make Chicken Mac and Cheese – Step-by-Step Instructions

Step One – Cook the Pasta

Get the pasta cooking first. Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions, until just tender. Don’t worry if it still has a little bite to it — it will have plenty more time to cook in the oven. Once cooked, drain well and set aside.

Step Two – Get the Oven Ready

While the pasta is cooking, preheat your oven to 180°C fan-assisted. Have a large ovenproof dish ready to go, so everything is ready once the sauce is made.

Step Three – Start the Sauce

Pop the butter and garlic purée into a large pan and place it over a low heat. Let the butter melt gently, stirring in the garlic so it starts to release all that lovely flavour.

Step Four – Add the Flour

Add the flour to the melted butter and whisk it all together. Keep whisking for a couple of minutes until you have a smooth, thick mixture and all of the flour has been incorporated. It should look a little like a soft paste — don’t worry, the milk will soon turn it into a lovely creamy sauce.

Step Five – Add the Milk Slowly

This bit is worth taking your time over. Add the milk a little at a time, whisking well after each addition until the mixture is completely smooth before adding more. Keep going until all of the milk has been added and you have a lovely smooth sauce.

Step Six – Let the Sauce Thicken

Bring the sauce gently up to a simmer, stirring or whisking constantly so it doesn’t catch on the bottom of the pan. Let it gently simmer for about three minutes, whisking constantly, until it thickens just enough to coat the back of a spoon.

Step Seven – Add the Flavour

Now for the good stuff! Stir through the mustard and mixed herbs, making sure they’re nicely mixed into the sauce. Once everything is combined, take the pan off the heat.

Step Eight – Make It Cheesy

Add most of the grated cheese to the hot sauce, keeping a good handful back for the top. Stir until the cheese has melted into the sauce and everything is lovely and smooth. Have a taste and add salt and freshly ground black pepper as needed.

Step Nine – Bring It All Together

Add the cooked pasta and chicken to the cheese sauce and give everything a really good stir. You want every piece of pasta and chicken coated in that creamy, cheesy sauce. If it looks a little too thick, just add a splash of milk and give it another stir.

Step Ten – Into the Dish

Tip everything into your ovenproof dish and spread it out evenly. Scatter the remaining cheese over the top, making sure you get a nice covering right to the edges. This is what’s going to give you that gorgeous golden, cheesy topping.

Step Eleven – Bake Until Golden

Pop the dish into the oven and bake until the pasta bake is hot and bubbling and the cheese on top is melted and golden brown. Once it’s ready, leave it to sit for a few minutes before serving — if you can resist diving straight in!

Expert Tips and Tricks

Whisk so your arm aches. 

Serving Suggestions

This recipe already has chicken, pasta, and sauce, so I typically just serve it with a simple side salad or some green veggies. 

Leftovers and Storage 

As I try to use leftover chicken for this recipe, I don’t save any leftovers. I’d only recommend reheating chicken once. 

FAQ

Other Recipes You Might Like

If you like this recipe for Mac and cheese with shredded chicken, you might also want to try:

• Spicy Mac and Cheese
• Chorizo Mac and Cheese
• Brussels Sprout Mac and Cheese
• Mushroom Mac and Cheese
• Gouda Mac and Cheese
• Air Fryer Mac and Cheese
• Air Fryer Mac and Cheese for One

You don’t realise you’ve got so many Mac and cheese recipes until you write it out like that!