Best Chicken Mac And Cheese Recipe -Learn like a Pro :-This tasty chicken mac and cheese made on the stove is perfectly creamy and full of cheesey goodness. This meal is simple and takes only 30 minutes to prepare. Everyone in the family will enjoy it!
Best Chicken Mac And Cheese Recipe -Learn like a Pro
INGREDIENTS :
- 2 tablespoons butter divided
- 2 chicken breast cut into bite-size cubes
- Kosher salt and freshly ground black pepper to taste
- 2 cups elbow macaroni
- 2 cups chicken stock
- 1 cup milk
- 1 cup cheddar grated
- ½ cup mozzarella grated
- ½ cup parmesan cheese grated
- 1 teaspoon mustard
- 1 garlic clove minced
- 1 pinch nutmeg
INSTRUCTIONS :
Put a pot or big skillet over high to medium heat and add 1 tablespoon of butter.
2 sticks of butter
Add salt and pepper to the chicken, and then put it in the pot.
2 chicken breasts, black pepper that has just been ground, Kosher salt
Cook for 5 to 7 minutes, or until it turns a little brown and is fully cooked. Take the chicken out of the pot and set it aside.
Put garlic and 1 tablespoon of butter in the same pot. Cook for 1 to 2 minutes.
2 cups of butter and 1 garlic clove
Add the milk and chicken stock. Next, add the mustard and nutmeg. Stir and bring to a boil.
2 cups of chicken broth, 1 cup of milk, 1 teaspoon of mustard, and 1 pinch of pepper
When it starts to boil, add the pasta and stir it around a lot.
Two cups of elbow macaroni
Lower the heat to medium-low, and stir the pasta often for 9 to 10 minutes.
You can take the pot off the stove, add all three cheeses, and stir them in well to melt them.
½ cup mozzarella, ½ cup cheddar, and ½ cup parmesan cheese
To taste, add salt and pepper.
Add the cooked chicken and any juices that have built up to the pot of pasta. Fold it in, and serve right away.
NOTES :
This recipe should be made in a Dutch oven or a pan with a heavy bottom. It will help keep the milk from getting burned by spreading the heat out more evenly.
Before adding the chicken, taste the pasta and sauce and add more salt or pepper if needed.
Nutrition Facts :
- Calories 727Calories
- Fat 261
- % Daily Value*
- Fat 29g45%
- Saturated Fat 16g100%
- Cholesterol 146mg49%
- Sodium 861mg37%
- Potassium 831mg24%
- Carbohydrates 61g20%
- Fiber 2g8%
- Sugar 7g8%
- Protein 53g106%
- Vitamin A 783IU16%
- Vitamin C 2mg2%
- Calcium 515mg52%
- Iron 2mg
How to Store and Reheat :
You can keep extra chicken mac and cheese in the fridge for two to three days in a sealed container.
Keep in mind that leftovers might taste a little dry because the pasta soaks up the liquid as it sits. A microwave is the best way to warm it up again.
Add a little milk, cover with plastic wrap, and heat it in 30 second amounts, stirring each time. If you need to, add more milk.
How to Freeze :
Before putting the mac and cheese with chicken in a dish that can go in the freezer, let it cool all the way down to room temperature. Mark, date, and freeze for up to three months. Let it thaw in the fridge before you heat it up.
