The Mac and Cheese Casserole with Chicken Recipe combines pasta, chicken, and a creamy cheese sauce. This dish is versatile, allowing for the addition of vegetables or spices to suit different tastes. It is ideal for busy weeknights or gatherings, as it can be prepared in advance. Understanding the history and variations of this recipe can enhance appreciation for its comforting qualities. Next, explore the detailed recipe to create this satisfying meal.
Why You’ll Love This Recipe
One of the main reasons to love this Mac and Cheese Casserole recipe is its comforting, creamy texture combined with the savory flavor of tender chicken.
This dish is easy to prepare, making it a great option for busy evenings. By using a mix of cheeses, it delivers a rich taste that appeals to both children and adults.
The addition of chicken enhances the protein content, making it a satisfying meal. Furthermore, the casserole can be customized with vegetables or spices, allowing for personal preferences.
Ultimately, this recipe offers a delicious balance of flavors and textures that will please any palate.
History
Mac and Cheese Casserole has a rich history that reflects its evolution as a beloved comfort food. The origins of macaroni and cheese date back to the 1700s in Europe, where it was enjoyed in various forms.
Over time, the dish made its way to America, becoming a staple during the Great Depression due to its affordability. The casserole version emerged as a practical way to combine ingredients, including pasta, cheese, and often meat.
Today, variations abound, with chicken added to enhance flavor and protein content, showcasing the dish’s versatility and enduring popularity across generations.
Recipe
Ingredients:
- 2 cups pasta (elbow macaroni or your choice)
- 2 cups cooked chicken, shredded or chopped
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Paprika to taste
- 1/2 cup grated Parmesan cheese (optional)
- 1/4 cup panko breadcrumbs (optional)
Cooking Instructions:
- Begin by preheating your oven to 350°F (175°C). Cook the pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat a tablespoon of olive oil over medium heat and season the chicken breasts with salt and pepper. Cook for 5-6 minutes per side until the internal temperature reaches 165°F (74°C). Remove from heat, allow to cool slightly, then shred or chop the chicken into bite-sized pieces.
- In a large saucepan, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
- Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 2 minutes to cook off the raw flour taste. Gradually pour in the milk and cream while whisking continuously to prevent lumps. Cook the mixture until it thickens, about 3-4 minutes.
- Stir in the shredded cheddar and mozzarella cheeses until smooth. Season the cheese sauce with salt, pepper, and paprika to taste.
- In a large mixing bowl, combine the cooked pasta, shredded chicken, and cheese sauce. Stir until everything is evenly coated. Transfer the mixture to a greased 9×13-inch casserole dish and spread it evenly with a spatula.
- Top the casserole with grated Parmesan cheese and optional panko breadcrumbs for added crunch. Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the top is bubbly and golden brown. For an extra crispy topping, you can broil for an additional 2-3 minutes, but watch closely to avoid burning.
- Once baked, remove the casserole from the oven and let it cool slightly before serving. Garnish with fresh parsley if desired.
Extra Tips:
To ensure the best results, cook your pasta al dente to prevent it from becoming mushy during baking.
Using freshly grated cheese will give you a smoother sauce, so try to avoid pre-shredded cheese.
Don’t skip the roux, as it’s essential for creating a thick and creamy cheese sauce.
For added nutrition, consider mixing in vegetables like steamed broccoli, spinach, or peas.
Additionally, you can prepare the casserole up to the baking step, refrigerate it, and bake when you’re ready to serve.
Enjoy your delicious mac and cheese casserole!
Final Thoughts
Creating a delicious mac and cheese casserole can be a rewarding experience, providing a comforting dish that is perfect for family gatherings or weeknight dinners.
This recipe combines tender chicken, creamy cheese sauce, and pasta, creating a satisfying meal. It allows for customization, such as adding vegetables or using different cheeses, catering to various tastes.
Preparing the casserole ahead of time is a convenient option for busy schedules. Following the outlined steps ensures a creamy, flavorful result.
This dish is not only enjoyable to eat but also simple to make, making it an excellent addition to any home-cooked meal repertoire.
FAQ
What are some common questions people have about preparing a mac and cheese casserole?
One frequent inquiry is about the type of chicken to use; both cooked chicken and rotisserie chicken are suitable options.
Others wonder how to achieve a creamy cheese sauce without lumps, which requires whisking milk into a roux gradually.
Additionally, many ask how to prevent pasta from becoming mushy, suggesting cooking it al dente.
Lastly, people often seek tips on adding vegetables for added nutrition.
Preparing the casserole in advance is also a popular question, allowing for flexibility when serving.
Ingredients
- Ingredients:
- 2 cups pasta elbow macaroni or your choice
- 2 cups cooked chicken shredded or chopped
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 small onion diced
- 2 cloves garlic minced
- Salt and pepper to taste
- Paprika to taste
- 1/2 cup grated Parmesan cheese optional
- 1/4 cup panko breadcrumbs optional
Instructions
- Cooking Instructions:
- Begin by preheating your oven to 350°F (175°C). Cook the pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat a tablespoon of olive oil over medium heat and season the chicken breasts with salt and pepper. Cook for 5-6 minutes per side until the internal temperature reaches 165°F (74°C). Remove from heat, allow to cool slightly, then shred or chop the chicken into bite-sized pieces.
- In a large saucepan, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
- Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 2 minutes to cook off the raw flour taste. Gradually pour in the milk and cream while whisking continuously to prevent lumps. Cook the mixture until it thickens, about 3-4 minutes.
- Stir in the shredded cheddar and mozzarella cheeses until smooth. Season the cheese sauce with salt, pepper, and paprika to taste.
- In a large mixing bowl, combine the cooked pasta, shredded chicken, and cheese sauce. Stir until everything is evenly coated. Transfer the mixture to a greased 9x13-inch casserole dish and spread it evenly with a spatula.
- Top the casserole with grated Parmesan cheese and optional panko breadcrumbs for added crunch. Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the top is bubbly and golden brown. For an extra crispy topping, you can broil for an additional 2-3 minutes, but watch closely to avoid burning.
- Once baked, remove the casserole from the oven and let it cool slightly before serving. Garnish with fresh parsley if desired.