Creamy Chicken Mac and Cheese
This irresistible creamy chicken mac and cheese dish combines tender shredded chicken and macaroni with a rich cheese sauce, bringing warmth and joy to any occasion.
Ingredients
Main Ingredients
- 2 cups elbow macaroni Substitute with any pasta shape available.
- 1 tablespoon olive oil
- 2 cups cooked chicken, shredded Leftover chicken works great.
- 3 cups milk Use room temperature milk for better results.
- 2 cups shredded cheddar cheese Feel free to mix different cheeses.
- 1 cup grated Parmesan cheese
Seasonings
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Gather all ingredients. Cook the macaroni according to package instructions until al dente, then drain and set aside.
Cooking the Base
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the shredded chicken and stir until heated through.
Making the Sauce
- Pour in 3 cups of milk and bring the mixture to a gentle simmer.
- Gradually add 2 cups of shredded cheddar cheese and 1 cup of grated Parmesan cheese. Stir constantly until melted and creamy.
- Mix in 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder. Add salt and pepper to taste.
Combining
- Add the cooked elbow macaroni to the pot and stir until all pasta is coated with the cheese sauce.
- Adjust the consistency with a splash of milk if it's too thick.
Serving
- Serve hot, optionally garnished with additional cheese or herbs.
Notes
Leftovers can be stored in the fridge for 3–5 days in an airtight container. For freezing, cool completely and store in a freezer-safe container for up to 2–3 months. Reheat on the stovetop, adding a bit of milk to restore creaminess.