Description
This Crack Chicken Mac and Cheese is a creamy, cheesy, and ultra-comforting dish that combines tender shredded chicken with perfectly cooked macaroni in a rich cheese sauce. It’s quick to make, family-friendly, and absolutely irresistible.
Ingredients
Scale
- 2 cups elbow macaroni, cooked al dente
- 2 cups cooked shredded chicken
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 4 ounces cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C) if you plan to bake the dish.
- Cook macaroni in salted water until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Stir in flour and whisk for one minute to create a roux.
- Gradually whisk in milk until smooth and thickened. Stir in cream cheese until melted and combined.
- Add cheddar and mozzarella cheeses, stirring until the sauce becomes creamy and smooth.
- Season with garlic powder, onion powder, salt, and pepper.
- Stir in shredded chicken and cooked pasta, mixing until everything is evenly coated.
- Optional: Transfer to a baking dish, sprinkle extra cheese on top, and bake for 10 minutes until bubbly and golden.
- Garnish with fresh parsley and serve hot.
Notes
- Use freshly shredded cheese for a smoother, creamier sauce.
- Don’t overcook pasta; it will continue cooking slightly in the sauce.
- Add vegetables like broccoli or spinach for extra nutrition.
- For a spicy kick, stir in a bit of buffalo sauce or crushed red pepper flakes.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg