Save It A rich and comforting baked casserole combining creamy mac and cheese with tender chicken and a luscious Alfredo sauce, finished with a golden breadcrumb topping.
I still remember the first time I made this for my family, right after a chilly autumn soccer game. Everyone dug in enthusiastically, and the bubbling cheese quickly made it a weeknight favorite at our house.
Ingredients
- Elbow macaroni: 12 oz (340 g)
- Chicken breast: 2 cups (about 280 g), cooked, diced or shredded
- Mozzarella cheese: 2 cups (200 g), shredded
- Sharp cheddar cheese: 1 cup (100 g), shredded
- Parmesan cheese: 1/2 cup (50 g), grated
- Heavy cream: 2 cups (480 ml)
- Whole milk: 1 cup (240 ml)
- Unsalted butter: 4 tbsp (60 g)
- Garlic: 4 cloves, minced
- Salt: 1/2 tsp
- Freshly ground black pepper: 1/2 tsp
- Ground nutmeg: 1/4 tsp (optional)
- Panko breadcrumbs: 1 cup (60 g)
- Melted butter: 2 tbsp (30 g)
- Grated Parmesan cheese: 2 tbsp (20 g)
- Fresh parsley: 2 tbsp, chopped (optional)
Instructions
- Preheat oven:
- Set oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Cook pasta:
- Prepare macaroni in a large pot according to package directions until al dente. Drain and set aside.
- Make sauce base:
- In a large saucepan over medium heat, melt 4 tbsp butter. Add minced garlic and cook for 1<strong>2 minutes until fragrant.
- Add liquids and seasonings:
- Stir in heavy cream and milk, then salt, pepper, and nutmeg. Bring to a gentle simmer, but do not boil.
- Incorporate cheeses:
- Lower heat and whisk in mozzarella, cheddar, and Parmesan until melted and smooth.
- Add pasta and chicken:
- Stir macaroni and chicken into the sauce, coating everything evenly.
- Assemble casserole:
- Transfer mixture to the baking dish.
- Make topping:
- Mix panko breadcrumbs, melted butter, and Parmesan in a small bowl. Sprinkle over casserole.
- Bake:
- Bake uncovered for 20<strong>25 minutes, until top is golden and sauce bubbles.
- Garnish and serve:
- Remove from oven and let stand 5 minutes. Sprinkle with parsley before serving if desired.
Save It One evening, everyone sat around the kitchen counter helping to grate cheese and chop parsley. It turned dinner into a fun bonding moment, making every bite taste even better.
Serving Suggestions
This casserole is delicious with a crisp green salad or garlic bread to soak up extra sauce.
Substitutions & Add-Ons
You can substitute rotisserie chicken for convenience, or add steamed broccoli or sautéed mushrooms for extra veggies.
Required Kitchen Tools
Having a large saucepan, pot, mixing bowls, whisk, and a 9x13-inch baking dish ensures smooth prep.
Save It This bake is sure to warm up any gathering and leftovers taste just as good reheated the next day.
Recipe FAQs
- → What type of pasta works best for this bake?
Elbow macaroni is ideal for holding the sauce, but you may try penne or rotini for similar results.
- → Can I substitute the chicken?
Yes, rotisserie or leftover chicken is convenient, or swap with turkey or cooked sausage as desired.
- → How do I prevent the sauce from curdling?
Simmer cream and milk gently; avoid boiling. Stir cheeses in gradually over low heat for a smooth sauce.
- → Are there ways to add vegetables?
You can include steamed broccoli, peas, or sautéed mushrooms for more flavor and texture variety.
- → What cheese alternatives can I use?
Gruyère or Monterey Jack work well alongside or instead of cheddar for a different cheesy profile.
- → How should leftovers be stored?
Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently.