Why Make This Recipe
Chicken Mac and Cheese Bake is a comforting, hearty dish that beautifully marries the flavors of tender chicken with creamy, cheesy pasta. This recipe is perfect for busy weeknights, family gatherings, or anytime you want to impress guests with a delicious and satisfying meal. The rich cheese sauce enveloping the macaroni and chicken provides a nostalgic taste that everyone loves, reminiscent of childhood favorites but elevated with more nuanced flavors and a bit of spice.
Additionally, this dish is versatile and adaptable, making it easy for home cooks to tailor it to their tastes and dietary preferences. Whether you want extra heat, different types of cheese, or a healthier substitute for the pasta, this recipe serves as a fantastic base for creativity.
How to Prepare Chicken Mac and Cheese Bake
Preparing Chicken Mac and Cheese Bake is simple but requires attention to detail at each stage to achieve a perfect balance of flavors and textures. Below is a detailed breakdown of each step.
Ingredients
- 400g boneless chicken breast, cut into bite-sized pieces
- 1 tsp Cajun seasoning
- 1 tsp garlic powder
- 1 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 tsp hot sauce
- 2 tsp white vinegar
- 2 tsp oil
- 1/2 tsp dark soy sauce
- 300g dry elbow macaroni
- 40g unsalted butter
- 5 cloves garlic, minced
- 20g plain or all-purpose flour
- 500ml full-fat milk, room temperature
- 100ml double cream or heavy cream
- 40g cream cheese
- 1 tsp Dijon mustard
- 1 tsp black pepper
- 1.5 tsp garlic powder
- 1.5 tsp paprika
- 1 tsp onion powder
- 1/2 tsp red chili powder
- Salt to taste
- 60g red Leicester cheese, shredded
- 60g cheddar cheese, shredded
- 100g mozzarella cheese, shredded
- 105ml pasta water
- 60g red Leicester cheese, shredded (for topping)
- 125g mozzarella cheese, shredded (for topping)
Marinate Chicken
In a large bowl, combine the chicken pieces with Cajun seasoning, garlic powder, paprika, black pepper, salt, hot sauce, dark soy sauce, white vinegar, and oil. Mix well to ensure every piece of chicken is well-coated. Cover the bowl and let it marinate for at least 30 minutes. This step is crucial as it infuses the chicken with flavor, ensuring that it’s not bland when cooked.
Tip: For deeper flavor, consider marinating the chicken overnight in the refrigerator. This can enhance the spices and create a more robust taste.
Cook Pasta
Boil a large pot of salted water. Once boiling, add the elbow macaroni and cook according to the package instructions—typically about 7-8 minutes for al dente. To ensure the pasta has the perfect texture, undercook it slightly, as it will continue to cook when baked later. Once cooked, reserve 105ml of pasta water, then drain the rest and set the pasta aside.
Tip: Adding a splash of oil to the pasta water can help prevent sticking, although it’s not necessary if you stir the pasta gently during cooking.
Cook Chicken
In a large pan, heat a little oil over medium heat. When the oil is hot, add the marinated chicken in a single layer. Cook for about 5-7 minutes until the chicken is cooked through and has a nice golden color. Once done, remove the chicken from the pan and set aside.
Tip: Avoid overcrowding the pan when cooking the chicken; this ensures it sears properly rather than steams.
Make the Sauce
In the same pan, melt the butter over medium heat. Once melted, add the minced garlic and cook until it’s light golden brown, about 1-2 minutes. Garlic can burn quickly, so watch it closely!
Create Roux
Next, sprinkle the flour over the butter-garlic mixture and stir well to form a roux. Continue stirring for about 1-2 minutes to cook the flour, which helps eliminate its raw flavor.
Tip: If you want a richer flavor, you can let the roux cook slightly longer until it becomes a light brown color.
Thicken Sauce
Gradually add the room-temperature milk, stirring continuously to prevent lumps. Allow the sauce to simmer gently for about 5-7 minutes until it thickens. This slow cooking helps develop a velvety texture.
Tip: Using room-temperature milk instead of cold can help the sauce thicken faster and more evenly.
Add Cream and Spices
Once the sauce has thickened, stir in the double cream, cream cheese, and Dijon mustard. Add the black pepper, garlic powder, paprika, onion powder, red chili powder, and salt to taste. Let it cook for another 2 minutes, allowing all the flavors to meld together.
Melt Cheese
Gradually add the shredded red Leicester, cheddar, and mozzarella cheese into the sauce, stirring until everything is melted and smooth. This is where it all comes together—the creamy cheese sauce that will coat the pasta beautifully. Add the reserved pasta water to reach the desired consistency, and let it simmer for an additional minute.
Combine with Pasta
Once your sauce is luxurious and creamy, add the cooked pasta to the pan. Stir well until every piece is coated with the delicious cheese sauce.
Preheat Oven
While mixing the pasta, preheat your oven to 220°C (425°F).
Layer in Oven-Safe Dish
In an oven-safe dish, layer half of the mac and cheese mixture on the bottom. Follow this with half of the cooked chicken and a sprinkle of cheese. Top with the remaining mac and cheese, the rest of the chicken, and finish with a generous layer of the remaining shredded cheese.
Tip: To create a crunchy topping, consider adding breadcrumbs mixed with a little oil over the top before baking.
Bake
Place the dish in the preheated oven and bake for 18-20 minutes or until the top is bubbly and golden brown. Baking not only helps meld the flavors further but also creates a delightful textural contrast.
Rest Before Serving
After removing the dish from the oven, let it rest for about 5-10 minutes before serving. This rest time allows the sauce to settle, making it easier to serve.
How to Serve Chicken Mac and Cheese Bake
Chicken Mac and Cheese Bake is a versatile dish that can be served in a variety of ways to suit different occasions:
- Family Dinner: Serve it straight from the oven with a side of garlic bread and a simple green salad.
- Potluck: This dish is perfect for sharing. Just bring it in the baking dish and let everyone serve themselves.
- Game Day: Pair it with your favorite finger foods like buffalo wings or nachos for a delightful game day spread.
- Comfort Food: Enjoy it on a rainy evening with a glass of your favorite white wine to enhance the creamy flavors.
How to Store Chicken Mac and Cheese Bake
Storing Chicken Mac and Cheese Bake properly can ensure that you minimize waste and enjoy leftovers safely:
- In the Refrigerator: Once cooled, cover the dish tightly with plastic wrap or transfer it to an airtight container. It can last in the fridge for up to 3-5 days.
- In the Freezer: This dish freezes well. Divide it into portions in airtight containers or heavy-duty freezer bags, and it will last for up to 3 months. Ensure there’s no excess air in containers.
- Reheating: When you’re ready to enjoy the leftovers, thaw them overnight in the refrigerator if frozen, then reheat in the oven until warmed through. You might want to add a little milk to keep it creamy.
Anti-Waste Tip: If you find yourself with leftover mac and cheese, consider turning it into a casserole by adding additional vegetables or proteins when baking again.
Tips for Mastering Chicken Mac and Cheese Bake
- Flavor Depth: Consider adding sautéed vegetables, such as spinach, broccoli, or bell peppers, to the dish for added nutrition and flavor.
- Cheesiness Factor: Feel free to mix and match different cheeses based on what you have at home—Gruyère, Monterey Jack, or even a bit of blue cheese can add exciting flavor twists.
- Avoid Soggy Pasta: Make sure to not overcook your pasta initially; it should retain a slight bite since it will continue cooking in the oven.
- Balance Heat: If you enjoy spicy food, increase the hot sauce or add jalapeños. Alternatively, to temper the heat, add a dollop of sour cream when serving.
- Experiment with Proteins: You can substitute the chicken with ground turkey, beef, or even shredded leftover rotisserie chicken for quick preparation.
Variations
- Vegetarian Version: Substitute the chicken with cooked mushrooms or a mix of your favorite vegetables. Adding lentils can provide extra protein.
- Gluten-Free Option: Use gluten-free pasta and flour to make the dish suitable for those with gluten intolerances.
- Creamy Sinclair: For an ultra-creamy consistency, add extra cream cheese and a dollop of sour cream.
- Seasonal Ingredients: Incorporate seasonal vegetables, like zucchini in summer or roasted squash in fall, for variation.
- Different Cheeses: Experiment with smokier cheeses like smoked gouda or add a touch of goat cheese for tanginess.
FAQ
1. Can I prep this dish in advance?
Yes, you can prepare the mac and cheese up to the baking stage, cover it, and refrigerate it for up to a day. Bake it when you’re ready to serve. You may need to adjust the baking time if it’s coming straight from the fridge.
2. Is this dish suitable for kids?
Absolutely! The creamy texture and cheesy flavor make it a kid-friendly option. You can adjust the spices accordingly to suit their palates.
3. Can I use different types of pasta?
Yes! While elbow macaroni is traditional, you can use penne, rotini, or any pasta shape that holds sauce well. Just adjust the cooking time as needed.
4. What should I do if my cheese sauce is too thick?
If your cheese sauce becomes too thick, simply stir in a splash of milk or reserved pasta water until it reaches your desired consistency.
5. How do I know when the chicken is fully cooked?
You can check the internal temperature with a meat thermometer. Chicken should reach 75°C (165°F). Alternatively, cut through a piece; the meat should be white and the juices should run clear.
This Chicken Mac and Cheese Bake recipe offers a delightful blend of comfort and flavor, making it a win for virtually any meal. Enjoy your cooking!
Chicken Mac and Cheese Bake
Ingredients
For the Chicken
- 400 g boneless chicken breast, cut into bite-sized pieces
- 1 tsp Cajun seasoning
- 1 tsp garlic powder
- 1 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 tsp hot sauce
- 2 tsp white vinegar
- 2 tsp oil
- 1/2 tsp dark soy sauce
For the Pasta and Sauce
- 300 g dry elbow macaroni
- 40 g unsalted butter
- 5 cloves garlic, minced
- 20 g plain or all-purpose flour
- 500 ml full-fat milk, room temperature
- 100 ml double cream or heavy cream
- 40 g cream cheese
- 1 tsp Dijon mustard
- 1 tsp black pepper
- 1.5 tsp garlic powder
- 1.5 tsp paprika
- 1 tsp onion powder
- 1/2 tsp red chili powder
- Salt to taste Salt to taste
- 60 g red Leicester cheese, shredded For mixing
- 60 g cheddar cheese, shredded For mixing
- 100 g mozzarella cheese, shredded For mixing
- 105 ml pasta water Reserved for adjusting sauce consistency
- 60 g red Leicester cheese, shredded For topping
- 125 g mozzarella cheese, shredded For topping
Instructions
Marinate Chicken
- Combine the chicken pieces with Cajun seasoning, garlic powder, paprika, black pepper, salt, hot sauce, dark soy sauce, white vinegar, and oil in a large bowl. Mix well, cover, and let marinate for at least 30 minutes.
Cook Pasta
- Boil a large pot of salted water, add the elbow macaroni, and cook according to package instructions (7-8 minutes for al dente). Reserve 105ml of pasta water, then drain and set aside.
Cook Chicken
- Heat oil in a large pan over medium heat and add marinated chicken in a single layer. Cook for 5-7 minutes until cooked through, then remove from the pan.
Make the Sauce
- In the same pan, melt butter over medium heat, add minced garlic and cook until light golden brown.
Create Roux
- Sprinkle flour over the butter-garlic mixture and stir to form a roux. Cook for another 1-2 minutes.
Thicken Sauce
- Gradually add the room-temperature milk, stirring continuously. Allow the sauce to simmer for 5-7 minutes until it thickens.
Add Cream and Spices
- Stir in double cream, cream cheese, Dijon mustard, black pepper, garlic powder, paprika, onion powder, red chili powder, and salt. Cook for 2 minutes.
Melt Cheese
- Gradually add shredded red Leicester, cheddar, and mozzarella cheese into the sauce, stirring until melted and smooth. Add reserved pasta water to adjust consistency.
Combine with Pasta
- Add cooked pasta to the pan and stir until every piece is coated with the cheese sauce.
Preheat Oven
- Preheat oven to 220°C (425°F).
Layer in Oven-Safe Dish
- In an oven-safe dish, layer half of the mac and cheese, half of the cooked chicken, and a sprinkle of cheese. Repeat, finishing with a layer of shredded cheese on top.
Bake
- Bake in the preheated oven for 18-20 minutes, or until bubbly and golden brown.
Rest Before Serving
- Let the dish rest for 5-10 minutes before serving.