Do Share Recipe

Mac and Cheese Casserole with Chicken Recipe | Cheesy & Hearty

I can’t wait to share this mac and cheese casserole with chicken recipe because it turned out to be one of the most comforting meals I’ve made in a long time. When I pulled it from the oven, the bubbling cheese and golden crust made the whole kitchen smell amazing. I loved how the chicken added heartiness without making the dish heavy.

The creamy sauce, tender pasta, and crispy topping worked together perfectly. If you’re craving something warm, cheesy, and satisfying, this recipe will hit the spot every time. You can also enjoy similar sweet breakfast treats like Pumpkin Spice Waffles with Maple Syrup on a cozy weekend morning.

Ingredients

(Each ingredient is included with a useful note.)

3 cups cooked elbow macaroni (about 1½ cups dry) — firm enough to hold its shape after baking.
2 cups cooked chicken breast, shredded or cubed — adds protein and makes it a full dinner.
4 tablespoons unsalted butter — creates a rich base for the cheese sauce.
¼ cup all-purpose flour — helps thicken the sauce smoothly.
3 cups milk (whole milk recommended) — gives the sauce its creamy texture.
1 teaspoon garlic powder — subtle flavor boost without overpowering.
½ teaspoon onion powder — adds depth and balances out the cheese.
½ teaspoon smoked paprika — brings a warm, smoky hint.
Salt and pepper, to taste — essential seasoning.
2 cups shredded cheddar cheese — melts into the perfect classic mac and cheese flavor.
1 cup shredded mozzarella cheese — adds extra creaminess and stretch.
½ cup grated Parmesan cheese — sharp, salty finishing layer for the topping.
½ cup breadcrumbs — creates a golden, crunchy crust.
1 tablespoon fresh parsley, chopped (optional) — adds color and freshness.

Note: Serves several — enough for a family dinner or multiple leftovers.

Variations

Feel free to tailor this casserole to your tastes:

Use gluten-free pasta and gluten-free flour if needed.
Swap dairy for plant-based milk and dairy-free cheese for a lactose-free version.
Mix in vegetables like broccoli, peas, spinach, or roasted peppers for added nutrition.
Replace chicken with turkey, ham, or even cooked bacon bits for a different flavor.
Stir in red pepper flakes or a dash of hot sauce if you want a kick of spice.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 20–25 minutes (plus optional 2–3 minute broil)
Total Time: About 45 minutes

Equipment You Need

(Each item includes what it’s used for.)

Large pot — for boiling the pasta.
Skillet — to cook or warm the chicken if needed.
Saucepan — for preparing the roux and cheese sauce.
9×13-inch casserole dish — to assemble and bake the casserole.
Whisk — to keep the sauce smooth and lump-free.
Spatula or large spoon — for mixing sauce, pasta, and chicken together.

How to Make Mac and Cheese Casserole with Chicken

Cook the Chicken

Season the chicken with salt, pepper, and a bit of paprika if you like. Heat oil in a skillet and cook the chicken until fully done and tender. Once cool enough to handle, shred or chop it into small, bite-sized pieces.

Cook the Pasta

Bring salted water to a boil and cook the elbow macaroni until al dente. Drain well. This keeps the pasta from going mushy during baking.

Make the Cheese Sauce

Melt butter in a saucepan, then whisk in flour until smooth. Slowly add milk, whisking until the mixture thickens. Add the cheddar and mozzarella, stirring until melted and creamy. Season with garlic powder, onion powder, paprika, salt, and pepper.

Assemble the Casserole

Combine the cooked pasta, shredded chicken, and cheese sauce in a large bowl. Stir until everything is coated evenly. Transfer it into a greased casserole dish and top with Parmesan and breadcrumbs.

Bake the Casserole

Bake at 350°F (175°C) for 20–25 minutes until bubbly and golden. If you want extra crispiness, broil for 2–3 minutes, watching carefully to avoid burning.

Additional Tips for Making This Recipe Better

(Based on my own experience.)

I always grate the cheese fresh — it melts smoother and tastes richer
Let the casserole rest for 10 minutes before slicing — it holds together beautifully.
I sometimes add steamed broccoli for color and nutrition without changing the flavor.
Using leftover rotisserie chicken saves time and adds great flavor.

How to Serve Mac and Cheese Casserole with Chicken

Serve it while it’s hot and creamy. I like topping it with chopped parsley or chives for freshness. Pair it with a crisp green salad, roasted vegetables, garlic bread, or even a light coleslaw. It also makes a hearty standalone meal.

Nutritional Information

Approximate values per serving:

Calories: 550–600
Protein: 25–30g
Carbohydrates: 45–50g
Fat: 25–30g

Make Ahead and Storage

Refrigeration

Prepare the casserole ahead up to the baking stage, cover it, and refrigerate for up to 24 hours. When ready to cook, bring it to room temperature and bake as usual.

Freezing

To freeze, assemble it without baking, cover tightly, and freeze for up to 2–3 months. Thaw overnight, then bake.

Reheating

Reheat in the oven at 350°F for 10–15 minutes for best texture. Microwave works too, but the topping stays crispier with oven reheating.

Why You’ll Love This Recipe

This dish stands out for many reasons:

It’s simple and beginner-friendly but tastes rich and comforting.
It’s incredibly versatile — adjust ingredients for dietary needs or flavor preferences.
It works as a full meal with protein and pasta in one casserole.
Leftovers reheat beautifully for quick meals.
You can easily customize spice level, veggie add-ins, and cheese combinations.

Ben Carraoli