The Comfort Spoon

Let’s Make the Coziest, Creamiest Chicken Mac & Cheese Ever!

Hey friend! Tell me if this sounds familiar: it’s been one of those days. The wind is howling, your to-do list is laughing at you, and your soul (and stomach) are just calling out for something warm, comforting, and utterly delicious. No, not just delicious—memorably, hug-you-from-the-inside good. That’s exactly the moment I dreamt this recipe for. Welcome to my kitchen, where we’re taking the classic mac and cheese we all adore and giving it the hearty, satisfying upgrade it deserves: Extra Creamy Chicken Mac & Cheese.

This isn’t just pasta and cheese sauce with some chicken thrown in. Oh no. This is a harmony of flavors and textures. We’re talking tender, seasoned chicken folded into a luxuriously smooth, sharp cheddar sauce that clings to every curve of the pasta. It’s rich, it’s filling, and it has this magical ability to turn a regular Tuesday into a minor celebration. Whether you’re feeding a hungry family, meal-prepping for the week, or just treating yourself to a well-deserved comfort feast, this dish is your new go-to. It’s straightforward enough for beginner cooks but has little chef secrets that make it taste like you spent all day in the kitchen. So, tie on that apron, and let’s cook up a big pot of joy together. I promise, the magic is in the method, and I’m here to guide you through every single step.

Why This Dish Feels Like Home

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This recipe has roots in my college days, but not in the way you might think. I wasn’t the one cooking it back then—my best friend Leo was. Leo believed mac and cheese was its own food group and that adding a protein was simply “efficient dining.” His version involved a dubious powder packet and canned chicken, but the spirit was there. We’d pile onto his lumpy couch after final exams, bowls steaming, and for a few minutes, the stress would just melt away into cheesy, carb-y bliss.

Years later, when my own little family had a string of hectic evenings, that feeling came rushing back. I wanted to recreate that effortless comfort, but with real, wholesome ingredients. I started with my classic, extra-creamy mac sauce, added juicy roasted chicken, and watched my husband’s eyes light up at first bite. “This,” he said, “is the mac and cheese of my dreams.” It’s evolved from a dorm-room staple to our family’s ultimate “we made it through the week” reward. It’s a dish that says, “Relax, you’re home now.” And that’s a feeling I’m so thrilled to share with you.

Gathering Your Kitchen Cast

Here’s everything you’ll need to create this masterpiece. I’ve added my little chef notes next to each—because knowing the *why* makes you a more confident cook!

• 8 oz elbow macaroni: The classic vessel for holding sauce! Feel free to use cavatappi, shells, or any short pasta you love. Pro tip: Undercook it by 1 minute since it will finish in the hot sauce.
• 2 cups cooked, shredded or diced chicken: The superstar protein! I use the meat from a simple roasted chicken or pan-seared seasoned breasts. Leftover rotisserie chicken is a glorious, time-saving hack here.
• 2 tbsp butter: Our sauce base. It adds richness and helps create the roux. Salted or unsalted works—just taste before seasoning at the end.
• 2 tbsp all-purpose flour: This teams up with the butter to make the roux, which thickens our sauce beautifully and gives it a lovely body.
• 2 cups milk: Whole or 2% milk is ideal for maximum creaminess. Please avoid skim milk here; we need that fat for texture and flavor. For a truly decadent twist, swap ½ cup of the milk for heavy cream.
• 2 cups sharp cheddar cheese, shredded: BLOCK CHEESE ONLY, MY FRIEND! Pre-shredded bags contain anti-caking agents that can make your sauce grainy. Taking 2 minutes to shred a block of extra-sharp cheddar is the #1 secret to a silky-smooth sauce.
• Salt and black pepper to taste: Essentials for making all the flavors pop.
• ½ tsp garlic powder & ½ tsp paprika (optional but recommended): My flavor boosters! Garlic powder adds a savory depth, and paprika gives a subtle warmth and gorgeous color.
• Optional topping: Toasted breadcrumbs or more shredded cheese: For that irresistible golden, crispy finish. Panko breadcrumbs toasted in a little butter are my personal obsession.

Let’s Build That Creamy Dream: Step-by-Step

Ready? Let’s transform these simple ingredients into something spectacular. Follow along, and don’t skip my little commentary—it’s where all the chef’s secrets live!

Step 1: The Pasta & Protein Prep. First, get a large pot of salted water boiling for your pasta. Cook the elbows according to the package directions, but aim for *al dente* (just slightly firm to the bite). Remember, it will continue cooking in the sauce. Drain it and set it aside. While the pasta cooks, if your chicken isn’t already ready, this is the perfect time to quickly dice or shred it. Having everything prepped and ready (this is called *mise en place*) makes the sauce process stress-free!

Step 2: The Magical Roux. In a large saucepan or Dutch oven, melt the butter over medium heat. Once it’s foaming, sprinkle in the flour. Now, whisk constantly for a full 60 seconds. You’re cooking out the raw flour taste and toasting the mixture to a lovely pale blonde color. This is the foundation of your sauce’s perfect texture.

Step 3: The Velvety Base. Here’s the key: slowly pour in the milk while whisking like your life depends on it! This constant motion prevents lumps from forming. Keep whisking over medium heat until the mixture thickens enough to coat the back of a spoon, about 4-5 minutes. You’ll see it transform from thin and milky to gloriously thick and creamy. Chef’s hack: If you’re worried about lumps, you can warm the milk slightly before adding it.

Step 4: The Cheesy Hug. Turn the heat down to low. Now, add your freshly shredded cheese, a handful at a time, stirring until it’s completely melted before adding the next. This patience ensures a smooth, emulsified sauce. Once all the cheese is melted in, stir in the garlic powder, paprika, a pinch of salt, and a good grind of black pepper. Give it a taste—this is your moment to adjust the seasoning!

Step 5: The Grand Union. Add the drained pasta and cooked chicken to the glorious cheese sauce. Gently fold everything together until every single piece of pasta and chicken is enveloped in that creamy embrace. Let it simmer together on low for just 2-3 minutes so the pasta drinks in some of that flavor.

Step 6: The Grand Finale (Optional but Epic). For that show-stopping finish, transfer everything to a broiler-safe baking dish. Sprinkle with a little extra cheese or my buttered panko breadcrumbs. Pop it under the broiler for 2-3 minutes, but WATCH IT CLOSELY! You’re looking for golden brown and deliciously bubbly, not charred. It adds an incredible texture contrast.

Serving Up the Comfort

I love serving this right out of the pot for that rustic, family-style feel. Scoop generous portions into shallow bowls. The contrast of the creamy interior with a crispy topping is pure joy. Pair it with something green and crisp to balance the richness—a simple arugula salad with lemon vinaigrette or some roasted broccoli are perfect companions. And don’t forget a big spoon!

Make It Your Own: Delicious Twists!

• Buffalo Chicken: Toss the cooked chicken in ¼ cup of buffalo sauce before adding. Use a Colby Jack or Monterey Jack cheese blend and top with crumbled blue cheese.
• Broccoli & Cheddar: Add 2 cups of small broccoli florets to the pasta water in the last 2 minutes of cooking. Drain with the pasta for an easy veggie-packed version.
• Italian Herbs & Sun-Dried Tomato: Stir 1 tsp of Italian seasoning into the roux. Fold in ½ cup of chopped, oil-packed sun-dried tomatoes with the chicken.
• Gluten-Free: Use your favorite GF pasta and swap the all-purpose flour for a 1:1 gluten-free flour blend in the roux. It works like a charm!
• Smoky BBQ: Use a smoked cheddar or Gouda. Toss the chicken in 3 tbsp of your favorite BBQ sauce and sprinkle with crispy fried onions on top.

Anna’s Kitchen Notes

This recipe is a living, breathing thing in my house! The first time I made it, I was so focused on the sauce I completely forgot to season the chicken. We just added extra pepper at the table and laughed it off—proof that even imperfect attempts are still cheesy and wonderful. Over time, I’ve learned that letting the finished mac and cheese sit off the heat for 5 minutes before serving helps the sauce settle into the pasta perfectly. And if I’m making it for a potluck, I always do the broiler step—that golden top is the ultimate crowd-pleaser. Remember, cooking is about joy, not perfection. If your sauce seems too thick, stir in a splash of warm milk. Too thin? Let it simmer a bit longer. You’ve got this!

Your Questions, Answered!

Q: My cheese sauce turned out grainy. What happened?
A> This is almost always because of pre-shredded cheese. The cellulose coating prevents smooth melting. Next time, buy a block and shred it yourself—it makes all the difference! Also, ensure you’re adding the cheese to the sauce off direct, high heat. Low and slow is the way to go.

Q: Can I make this ahead of time?
A> Absolutely! Prepare the dish completely (without the optional broiler step), let it cool, cover, and refrigerate for up to 2 days. When ready to eat, reheat it in a 350°F oven, covered with foil, for 20-25 minutes until hot throughout, then add the topping and broil.

Q: What’s the best way to cook the chicken for this?
A> For maximum flavor, I season boneless, skinless chicken breasts with salt, pepper, and a little paprika, then pan-sear them in a tablespoon of oil over medium-high heat for 5-7 minutes per side until cooked through. Let them rest for 5 minutes before dicing or shredding. Using the drippings in the pan to make your roux adds another layer of flavor!

Q: Can I freeze Chicken Mac and Cheese?
A> You can, but be aware that dairy-based sauces can sometimes separate slightly upon thawing. It will still taste good! Cool completely, store in an airtight freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently in the oven, stirring in a little extra milk if needed to refresh the creaminess.

Nutritional Info (Per Serving)

Estimated for 1 of 4 servings, made with 2% milk and without optional topping.
Calories: 490 | Protein: 32g | Carbohydrates: 36g | Fat: 24g | Fiber: 2g

 

Final Thoughts

This Extra Creamy Chicken Mac & Cheese is the ultimate hug-on-a-plate: rich, comforting, and endlessly satisfying. It proves that classic comfort food can be elevated with a few thoughtful touches—real, wholesome ingredients, perfectly melted cheese, and tender, juicy chicken—without adding stress to your weeknight.

What makes this dish truly special is its versatility. Swap in broccoli, sun-dried tomatoes, or even a hint of spice; top it with crispy breadcrumbs or let it stay gloriously gooey. Every version tastes like a celebration, whether you’re feeding a crowd or indulging in a cozy solo dinner.

Serve it straight from the pot for family-style comfort, or broil the topping for a crowd-pleasing golden crust. Pair with something green to balance the richness, and you’ve got a meal that warms the soul and satisfies every craving. It’s a reminder that cooking doesn’t have to be complicated to be memorable—sometimes, the simplest, creamiest pleasures are the ones we savor most.