Creamy Chicken Macaroni Cheese (Printable Version)
A rich blend of chicken, melted cheese, and macaroni creating a smooth, comforting meal for any occasion.
# Everything You’ll Need:
→ Poultry
01 -
3 cups cooked chicken, shredded or diced
→ Vegetables
02 -
1 large yellow onion, finely diced
03 -
2 medium carrots, peeled and finely diced
04 -
2 celery stalks, finely diced
05 -
3 cloves garlic, minced
→ Seasonings
06 -
½ teaspoon dried thyme
07 -
½ teaspoon smoked paprika
08 -
¼ teaspoon dry mustard powder
09 -
Salt and freshly ground black pepper, to taste
→ Dairy & Fats
10 -
4 tablespoons unsalted butter
11 -
2 cups whole milk
12 -
1 cup heavy cream
13 -
4 cups (1 lb) sharp cheddar cheese, freshly grated
14 -
½ cup Monterey Jack cheese, freshly grated
→ Staples
15 -
¼ cup all-purpose flour
16 -
6 cups low-sodium chicken broth
17 -
1 ½ cups elbow macaroni, uncooked
# Steps to Cook:
01 -
Finely dice onion, carrots, and celery. Mince garlic. Grate sharp cheddar and Monterey Jack cheeses. If starting with raw chicken, sear 1.5 pounds chicken breasts in 1 tablespoon olive oil and then shred or dice; otherwise use 3 cups pre-cooked chicken.
02 -
In a large pot, melt 4 tablespoons unsalted butter over medium heat. Add diced onion, carrots, and celery; sauté for 8 to 10 minutes until softened. Stir in minced garlic, dried thyme, smoked paprika, and dry mustard powder; cook an additional 2 minutes until fragrant.
03 -
Sprinkle ¼ cup all-purpose flour over the vegetables and cook for 2 to 3 minutes, stirring constantly. Gradually whisk in 6 cups low-sodium chicken broth followed by 2 cups whole milk and 1 cup heavy cream until smooth. Bring mixture to a gentle simmer and season with salt and freshly ground black pepper to taste.
04 -
Reduce heat to low and gradually add grated sharp cheddar and Monterey Jack cheeses, stirring until completely melted and incorporated. Avoid boiling after adding cheese to prevent curdling.
05 -
Independently cook 1 ½ cups elbow macaroni in salted boiling water until al dente. Drain thoroughly and set aside.
06 -
Add cooked chicken and drained macaroni to the cheese soup. Stir gently to combine and simmer on low heat for 5 to 10 minutes to allow flavors to meld. Adjust seasoning and soup consistency as desired. Serve garnished with optional parsley, chives, extra cheddar, crispy beef bacon, or croutons.
# Extra Suggestions:
01 -
To enhance flavor, use freshly grated cheeses and avoid boiling after cheese addition to maintain creamy texture.
02 -
For picky eaters, vegetables can be blended into the broth for a smooth texture.