Ingredients
- Elbow Macaroni: 1 pound, the classic choice for mac and cheese, providing that perfect bite and shape to hold the creamy sauce.
- Chicken Breasts: 2 large, boneless, skinless, about 1.5 pounds total. Provides a hearty protein element, making it a complete and satisfying meal.
- Sharp Cheddar Cheese: 2 cups, shredded. The star of the cheese sauce, sharp cheddar delivers a bold, cheesy flavor that is quintessential to mac and cheese.
- Gruyere Cheese: 1 cup, shredded. Adds a nutty, slightly sweet, and complex flavor dimension to the cheese blend, elevating the overall taste profile.
- Monterey Jack Cheese: 1 cup, shredded. Contributes to the creamy melt and mild flavor, ensuring a smooth and luscious cheese sauce.
- Butter: 1/2 cup (1 stick), unsalted. Used to create the roux for the cheese sauce and to enrich the overall flavor.
- All-Purpose Flour: 1/2 cup. The thickening agent in the roux, essential for creating a stable and creamy cheese sauce.
- Whole Milk: 4 cups. The liquid base of the cheese sauce, providing richness and creaminess.
- Heavy Cream: 1 cup. Adds extra richness and luxurious texture to the cheese sauce, making it incredibly decadent.
- Chicken Broth: 1 cup, low sodium. Enhances the chicken flavor and adds depth to the cheese sauce.
- Yellow Onion: 1 medium, finely diced. Provides aromatic base notes to the cheese sauce, adding savory complexity.
- Garlic: 2 cloves, minced. Infuses the cheese sauce with pungent, savory flavor, complementing the cheese and chicken.
- Dried Thyme: 1 teaspoon. Adds a subtle herbaceous and earthy note that pairs beautifully with cheese and chicken.
- Paprika: 1 teaspoon, sweet or smoked. Adds a touch of color and subtle warmth to the cheese sauce and topping.
- Salt: 2 teaspoons, or to taste. Essential for seasoning and enhancing all the flavors in the dish.
- Black Pepper: 1 teaspoon, freshly ground, or to taste. Adds a touch of spice and balances the richness of the cheese.
- Breadcrumbs: 1 cup, panko or regular. Provides a crispy topping and textural contrast to the creamy mac and cheese.
- Olive Oil: 2 tablespoons. Used to sauté the chicken and vegetables, adding flavor and preventing sticking.
Instructions
- Prepare the Chicken: Begin by seasoning the chicken breasts generously with salt, pepper, and half of the paprika (about ½ teaspoon). Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until cooked through and lightly browned. Remove the chicken from the skillet and let it rest for a few minutes. Once slightly cooled, shred or dice the chicken into bite-sized pieces. Set aside.
- Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions for al dente, usually around 7-8 minutes. Do not overcook the pasta, as it will continue to cook in the oven. Drain the pasta thoroughly and set aside in the pot.
- Sauté Aromatics: In the same skillet used for the chicken (no need to wash it, those chicken bits add flavor!), melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
- Make the Roux: Sprinkle the all-purpose flour over the onions and garlic in the skillet. Cook, stirring constantly with a whisk or wooden spoon, for about 2-3 minutes. This cooks out the raw flour taste and creates a roux, which is the base for our creamy cheese sauce. The mixture should be smooth and slightly golden.
- Create the Cheese Sauce Base: Gradually whisk in the whole milk and chicken broth to the roux, a little at a time, ensuring each addition is fully incorporated and smooth before adding more. Continue whisking until the sauce is smooth and starts to thicken slightly. This should take about 5-7 minutes.
- Infuse with Flavor: Stir in the heavy cream, dried thyme, remaining paprika (½ teaspoon), salt, and pepper into the sauce. Bring the sauce to a gentle simmer, stirring occasionally, and let it cook for another 5 minutes, allowing the flavors to meld and the sauce to thicken further.
- Melt in the Cheese: Reduce the heat to low. Gradually add the shredded cheddar, Gruyere, and Monterey Jack cheeses to the sauce, one handful at a time, stirring continuously until each cheese is completely melted and incorporated into the sauce. The cheese sauce should be smooth, creamy, and luscious. Taste and adjust seasoning with salt and pepper if needed. Remember that the cheese will add saltiness, so taste before adding more salt.
- Combine and Bake: Add the cooked and drained macaroni to the cheese sauce in the pot. Stir well to coat all the pasta evenly with the cheese sauce. Gently fold in the shredded or diced cooked chicken, distributing it throughout the mac and cheese.
- Prepare for Baking: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish or a similar sized casserole dish with butter or cooking spray.
- Transfer to Baking Dish and Top: Pour the mac and cheese mixture into the prepared baking dish, spreading it evenly. In a small bowl, combine the breadcrumbs with a tablespoon of melted butter (optional, but adds flavor and helps browning). Sprinkle the breadcrumbs evenly over the top of the mac and cheese.
- Bake to Golden Perfection: Bake in the preheated oven for 20-25 minutes, or until the mac and cheese is bubbly around the edges and the breadcrumb topping is golden brown and crispy. If you want a more browned topping, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
- Rest and Serve: Remove the baked mac and cheese from the oven and let it rest for about 5-10 minutes before serving. This allows the cheese sauce to set slightly and the flavors to meld even further. Serve hot and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 750
- Protein: 50g