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Mac and Cheese Casserole with Chicken Recipe
Ben Carraoli

Mac and Cheese Casserole with Chicken Recipe

I can’t wait to share this mac and cheese casserole with chicken 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.
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Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.