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Homemade Mac and Cheese Chicken Casserole

Ingredients

  • 2 cups uncooked elbow macaroni I buy a 16 oz package
  • 5 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 3 cups milk
  • 1.5 cups sharp Cheddar cheese shredded
  • 1.5 cups Monterrey Jack cheese shredded
  • 2 cups cooked chicken diced or chopped
  • Casserole Dish of Your Choice

Instructions

  1. Pre-heat your oven to 375 degrees F
  2. Cook your elbow macaroni to al dente, check the package directions on time. You do not want your pasta fully cooked or it will be overdone.
  3. While the pasta is cooking use about 1 tablespoon of butter to grease your baking dish.
  4. In a large pot melt the remaining 4 tablespoons of butter on a medium heat (do not brown or burn).
  5. Whisk in your flour and spices and continuing whisking until the mixture is thickened.
  6. Add your milk.
  7. Turn your burner to high to bring this mixture to a boil (stirring often).
  8. Allow it to boil 1 minute and then remove it from the heat.
  9. Stir your sharp cheddar and Monterrey Jack cheese into the pot and stir until completely melted.
  10. Add in your cooked chicken and macaroni and stir until the sauce covers everything.
  11. Pour into your prepared casserole dish.
  12. Baked 30 - 35 minutes or until the casserole is bubbly and slightly golden on top.

Recipe Notes

  • I recommend NOT using pre-shredded cheese. It is coasted with starch to keep it from sticking and doesn't melt as well as shredding your own.
  • You can vary your cheeses to change up the recipe. I love it with all Pepper Jack Cheese or subbing 1/2 to 1 cup with a smoked Gouda.
  • You can use a store-bought rotisserie chicken or leftover chicken for this recipe too.
  • To make in a truly one-dish meal you can add in some chopped broccoli before cooking.