Homemade Mac and Cheese Chicken Casserole


  • 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


  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