Creamy Baked Chicken Mac and Cheese

Chicken mac and cheese turns two comfort food classics into one bubbling casserole that works any night of the week.

It comes together quickly with a silky stovetop cheese sauce, tender pasta, and shredded chicken, then bakes until the top is golden and crisp.

What Makes This One So Good

The cheese sauce stays smooth and creamy because it starts with a simple butter and flour roux. Sharp cheddar gives it real presence, while a little Dijon mustard and Parmesan round out the flavor without making it heavy.

Rotisserie chicken keeps prep to about 15 minutes, but leftover grilled or poached chicken works just as well. A crunchy panko topping delivers that contrast you want against the soft, cheesy pasta underneath.

Ingredients

• 8 oz elbow macaroni: other short pasta like shells or cavatappi work too
• 3 tbsp salted butter: plus more for buttering the baking dish
• 3 tbsp all-purpose flour: the thickener for the cheese sauce
• 2 cups whole milk: cold milk whisked in slowly prevents lumps
• 1 cup low-sodium chicken broth: adds savory depth to the sauce
• 2 cups shredded sharp cheddar cheese: freshly grated melts the smoothest
• ½ cup grated Parmesan cheese: adds a nutty, salty edge
• 1 tsp Dijon mustard: wakes up the cheese without tasting mustardy
• ½ tsp garlic powder: a gentle savory note
• ½ tsp kosher salt: plus more for the pasta water
• ¼ tsp black pepper: freshly ground if you have it
• 2 cups shredded cooked chicken: from a rotisserie bird or home-cooked
• ½ cup panko breadcrumbs: for that light, crispy top
• 1 tbsp olive oil: helps the panko brown evenly

Easy Swaps and Substitutions

• Swap the chicken: use an equal amount of cooked turkey, diced ham, or even crumbled cooked sausage.
• Add a green: fold in 1 cup of thawed frozen peas or steamed broccoli florets before baking.
• Make it spicy: stir in 2 tbsp diced pickled jalapeños or a few dashes of hot sauce with the cheese.
• Change the cheese: try a mix of smoked Gouda and cheddar, or pepper Jack for a little heat.
• Skip the panko: crushed Ritz crackers or buttered breadcrumbs make a good crust too.

If you enjoy this, you might also like our classic stovetop mac and cheese when you want a faster side.

How to Make Chicken Mac and Cheese

Step 1: Boil the Pasta

Preheat the oven to 375°F (190°C) and butter a 9 by 13 inch baking dish. Bring a large pot of heavily salted water to a boil, then add the 8 oz elbow macaroni. Cook it for about 2 minutes less than the package directs for al dente, since it will keep softening in the oven.

The pasta should still have a firm bite when you drain it. Rinse it under cold water to stop the cooking, then set it aside.

Step 2: Build the Cheese Sauce

Melt the 3 tbsp butter in a large saucepan over medium heat. Once it foams, whisk in the 3 tbsp flour and stir constantly for about 1 minute until the mixture smells nutty and turns a shade darker.

Slowly pour in the 2 cups cold milk and 1 cup chicken broth while whisking, then bring it to a gentle simmer. Cook, stirring often, for 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon. Take the pan off the heat and stir in the 2 cups cheddar, ½ cup Parmesan, 1 tsp Dijon mustard, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp pepper. Keep stirring until the sauce is smooth and all the cheese has melted.

Step 3: Fold Everything Together

Add the drained pasta and 2 cups shredded chicken to the cheese sauce. Stir gently until every noodle and piece of chicken is coated. Taste the mixture and add an extra pinch of salt if it needs it.

The whole thing will look a little loose at this stage, and that is exactly what you want. As it bakes, the pasta will soak up more sauce and the dish will set.

Step 4: Add the Crunchy Topping

Transfer the pasta mixture into the buttered baking dish and spread it into an even layer. In a small bowl, toss the ½ cup panko breadcrumbs with 1 tbsp olive oil until the crumbs are lightly coated. Scatter the panko evenly over the top.

Slide the dish into the oven and bake for 20 to 25 minutes. You will know it is ready when the edges are bubbling and the top is deep golden and crisp. If you like a darker crust, switch the broiler on for the last minute but watch it closely.

Step 5: Scoop and Serve

Let the casserole rest on the counter for 5 minutes. That brief pause helps the sauce settle so the first scoop holds its shape. Scoop generous spoonfuls onto plates and serve while it is still piping hot and the cheese pulls in ribbons.

A Few Notes Before You Start

• Always grate your own cheese. Pre-shredded bags are coated with anti-caking agents that can make the sauce grainy.
• Undercook the pasta by a full 2 minutes. It softens further in the oven, and you want a tender-but-firm bite, not mush.
• Rotisserie chicken works beautifully here, but make sure to remove the skin and any cartilage before shredding.
• If you assemble the dish a few hours ahead, cover and refrigerate it without the panko. Add the topping right before baking and tack on an extra 5 to 7 minutes in the oven.

Bake times change slightly with different dish sizes:

Storing Leftover Chicken Mac and Cheese

Keep any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or warm a larger amount in a 350°F oven covered with foil until heated through, about 15 minutes.

What to Serve With Chicken Mac and Cheese

A crisp, lightly dressed salad balances the richness. Try arugula tossed with lemon juice, olive oil, and a pinch of salt, the sharpness cuts through the cheese nicely. Roasted broccoli or steamed green beans also work, adding a little color and crunch to the plate.

Frequently Asked Questions

Can I use pre-shredded cheese?

You can, but the sauce may turn out grainy. Pre-shredded cheese contains starches that prevent clumping, and they also stop the cheese from melting smoothly.

How do I make this ahead of time?

Assemble the casserole without the panko topping, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, add the topping and increase the covered bake time by about 5 minutes.

Can I freeze chicken mac and cheese?

Yes. Bake it first, cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat covered at 350°F until hot.

What if I only have gluten-free pasta?

Swap in your favorite gluten-free elbow mac and cheese recipe, but watch the boil time carefully. Gluten-free pasta goes from firm to overcooked quickly, so test it a full minute before the package says.

Chicken Mac and Cheese Recipe

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Calories: 510

Ingredients Method Notes

Ingredients

  

• 8 oz elbow macaroni
• 3 tbsp salted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup low-sodium chicken broth
• 2 cups shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 cups shredded cooked chicken
• ½ cup panko breadcrumbs
• 1 tbsp olive oil

Method

 

1. Preheat oven to 375°F (190°C) and butter a 9 by 13 inch baking dish. Cook pasta in salted boiling water 2 minutes less than package directions, drain, and rinse with cold water.
2. Melt butter in a saucepan, whisk in flour and cook 1 minute. Slowly whisk in cold milk and broth, bring to a simmer, and cook 4 to 5 minutes until thickened. Off heat, stir in cheddar, Parmesan, mustard, garlic powder, salt, and pepper until smooth.
3. Fold the pasta and shredded chicken into the sauce, then transfer to the prepared dish.
4. Toss panko with olive oil, scatter over the top, and bake 20 to 25 minutes until bubbling and golden.
5. Let the casserole rest 5 minutes, then scoop and serve hot.

Notes

If you want an especially crunchy top, switch the oven to broil for the final 1 to 2 minutes. Watch it closely so the breadcrumbs do not burn.