Parmesan Garlic Chicken Mac and Cheese
A creamy and cheesy dish that combines tender pasta, succulent chicken, and a crunchy breadcrumb topping for the ultimate comfort food experience.
Ingredients
Pasta & Chicken
- 8 ounces elbow macaroni
- 2 cups shredded cooked chicken (halal)
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (preferably whole)
- 2 cups shredded Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Toppings
- 1/2 cup breadcrumbs (preferably seasoned)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute until it forms a smooth paste (roux).
- Gradually pour in the milk while whisking continuously. Keep stirring until the mixture thickens, about 3-4 minutes.
- Lower the heat and stir in the Parmesan cheese, garlic powder, salt, and pepper. Continue to stir until the cheese has melted completely.
- Add the cooked macaroni and shredded chicken to the cheese sauce. Mix well until everything is coated in that creamy goodness.
- Preheat your oven to 350°F (175°C). Transfer the mixture to a greased baking dish.
- Sprinkle the breadcrumbs evenly on top of the mac and cheese. Bake in the preheated oven for about 20 minutes or until the top is bubbly and golden brown.
- Remove it from the oven and garnish with fresh parsley before serving. Enjoy this luscious meal hot!
Notes
Feel free to mix cheeses for extra creaminess, swap chicken for vegetables for a vegetarian option, and avoid overcooking pasta to prevent mushiness. For added flavor, toast breadcrumbs in butter before topping.