Description
A creamy and delicious Parmesan Garlic Chicken Mac and Cheese that combines tender chicken, sharp cheddar, and Parmesan cheese in a rich sauce, topped with a crispy breadcrumb crust and baked to golden perfection. This comforting casserole is perfect for a hearty family dinner or gathering.
Ingredients
Scale
Pasta and Protein
- 2 cups elbow macaroni
- 2 cups cooked chicken breast, diced
Sauce Ingredients
- 3 tbsp butter
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 1/2 cups milk
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Topping
- 1/2 cup breadcrumbs
- 2 tbsp olive oil
Instructions
- Cook the Macaroni: Cook the elbow macaroni according to the package instructions until al dente. Drain well and set aside to keep warm.
- Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Cook Chicken: Add the diced cooked chicken breast to the skillet with garlic and cook for 3 to 4 minutes, stirring occasionally, until heated through and lightly browned. Remove the chicken mixture from the skillet and set aside.
- Make the Roux: In the same skillet, melt butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes until it forms a smooth paste, which helps thicken the sauce.
- Prepare Cheese Sauce: Gradually whisk in the milk, stirring constantly to prevent lumps. Continue cooking for 5 to 7 minutes until the sauce thickens to a creamy consistency.
- Add Cheeses and Seasoning: Stir in the shredded sharp cheddar and grated Parmesan cheese until fully melted and smooth. Season the sauce with salt and pepper to taste.
- Combine Pasta and Chicken with Sauce: Add the cooked macaroni and the sautéed chicken back into the cheese sauce, stirring well to combine everything evenly.
- Prepare for Baking: Transfer the mac and cheese mixture into a greased baking dish. In a small bowl, toss the breadcrumbs with a little olive oil to evenly coat them, then sprinkle this mixture over the top of the casserole for a crunchy topping.
- Bake: Bake in a preheated oven at 375°F (190°C) for 20 minutes or until the casserole is bubbly and the breadcrumb topping is golden brown.
Notes
- Use freshly grated Parmesan cheese for the best flavor and meltability.
- For extra creaminess, substitute half the milk with heavy cream.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven for best results.
- To make it spicier, add a pinch of cayenne pepper or red pepper flakes to the sauce.
- Using panko breadcrumbs will yield an even crispier topping.
