Gourmet Macaroni and Cheese with Chicken
Elevate your comfort food game with this rich and indulgent *Gourmet Macaroni and Cheese with Chicken*. Perfectly al dente elbow macaroni is coated in a creamy, luscious sauce made from sharp cheddar, Gruyere, and Parmesan cheeses, creating the ultimate cheesy blend. Tender bites of seasoned, golden-brown chicken breast take this classic dish to the next level, while a golden, crunchy panko breadcrumb topping adds irresistible texture. Seasoned with hints of paprika and garlic powder, this baked casserole is a flavor-packed crowd-pleaser that’s as ideal for weeknight dinners as it is for special occasions. Ready in under an hour, this recipe is easy to prepare and serves six generously, making it your go-to dish for both family meals and entertaining guests. Don’t forget a sprinkle of fresh parsley for a burst of color and a gourmet touch!
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Recipe Information
Ingredients
- 12 ounces Elbow macaroni
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 cups Shredded sharp cheddar cheese
- 1 cup Shredded Gruyere cheese
- 0.5 cup Grated Parmesan cheese
- 0.5 teaspoons Paprika
- 0.5 teaspoons Garlic powder
- 1 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the elbow macaroni in a large pot of boiling salted water until al dente. Drain and set aside.
Meanwhile, season the chicken breast with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 4-5 minutes per side. Remove from skillet, let rest for 5 minutes, then dice into bite-sized pieces.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for 1 minute.
Slowly whisk in the milk and heavy cream, continuing to stir until the mixture thickens, approximately 5-7 minutes.
Remove the saucepan from heat and stir in the cheddar, Gruyere, and Parmesan cheeses. Mix until the cheeses are fully melted. Add paprika and garlic powder to the sauce and stir to combine.
Combine the cooked macaroni, cheese sauce, and diced chicken in a large mixing bowl. Pour the mixture into a greased 9x13-inch baking dish, spreading it out evenly.
Sprinkle the panko breadcrumbs evenly over the top of the macaroni and cheese mixture.
Bake in the preheated oven for 20-25 minutes or until the breadcrumbs are golden brown and the mixture is bubbling around the edges.
Remove from the oven and let cool for 5 minutes. Optionally, garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
5769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.6 g | 416% | |
| Saturated Fat | 174.9 g | 875% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1240 mg | 413% | |
| Sodium | 6337 mg | 276% | |
| Total Carbohydrate | 362.6 g | 132% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 51.5 g | ||
| Protein | 328.1 g | 656% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 4130 mg | 318% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2434 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
