Chicken Mac and Cheese Recipe

This Chicken Mac and Cheese Recipe is pure comfort food — creamy, cheesy, and loaded with tender chicken. It’s the kind of dinner that fills the kitchen with cozy aromas and makes everyone linger at the table. Inspired by weeknight-friendly, flavor-forward home cooking, this recipe balances smooth, melty Monterey Jack cheese with savory soup-based sauce, bright pimento for a hint of sweetness, and crunchy Ritz topping if you’re in the mood for extra texture. The steps are straightforward and written so you can cook with confidence, even on busy nights.

Why you’ll love this Chicken Mac and Cheese Recipe

This version of Chicken Mac and Cheese Recipe is simple but satisfying. It uses everyday pantry staples and a few fresh aromatics to build deep flavor without complicated techniques. The dish pulls together quickly: pasta cooks while you sauté aromatics and shred the chicken, then everything combines in a creamy sauce that bakes into bubbly perfection. The result is a family-pleasing casserole that reheats beautifully and doubles as a great leftover lunch.

Ingredients

• ▢6 chicken breasts
• ▢16 ounces elbow noodles
• ▢16 ounces Monterey Jack cheese, grated
• ▢21.5 ounces cream of mushroom soup, (2 10 3/4 oz cans)
• ▢2 cups chicken stock or broth
• ▢1/2 cup onion, chopped
• ▢2 cloves garlic, chopped
• ▢3 tablespoons mayonnaise
• ▢3/4 cup pimento pepper, chopped (large jar)
• ▢1 sleeve Ritz crackers, crushed (optional)

Notes on ingredients

The ingredient list keeps things approachable. Use your preferred brand of Monterey Jack cheese and canned cream of mushroom soup. Chicken stock or broth adds depth; low-sodium is a good option if you want to control salt. If you prefer a different cheese for extra sharpness, you can blend in a small amount of cheddar, but the recipe is written to highlight the smooth melt of Monterey Jack.

Equipment

• Large pot for boiling noodles
• Large skillet or sauté pan
• Mixing bowl
• 9×13-inch baking dish (or similar size)
• Measuring cups and spoons
• Wooden spoon or spatula
• Forks or tongs for shredding chicken

Preparation overview

There are three main tasks happening at once: cooking the pasta, preparing the chicken, and making the creamy sauce. The directions below are written in clear, step-by-step order. Follow them as written to keep timing aligned and finish with a bubbling, golden casserole.

Step-by-step directions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside so it’s ready when the casserole needs to go in the oven.
2. Bring a large pot of salted water to a rolling boil. Add the 16 ounces of elbow noodles and cook according to package directions until just shy of al dente — they will finish cooking in the oven. Drain the noodles well and set them aside in the pot to keep warm.
3. While the pasta cooks, prepare the chicken. If your chicken breasts are raw, pat each of the 6 chicken breasts dry with paper towels. Season lightly with salt and pepper if desired. Heat a skillet over medium heat with a small amount of oil. Add the chicken breasts and cook until they’re cooked through and reach an internal temperature of 165°F (74°C), about 6–8 minutes per side depending on thickness. Transfer cooked chicken to a cutting board and let rest for 5 minutes, then shred or chop into bite-sized pieces using two forks or a knife. If your chicken is already cooked, simply shred or chop it and proceed to the next step.
4. Using the same skillet (wipe out excess oil if needed), add the 1/2 cup chopped onion and sauté over medium heat until the onion becomes translucent, about 3–4 minutes. Add the 2 cloves chopped garlic and cook for an additional 30–60 seconds until fragrant, stirring so the garlic does not brown.
5. Reduce the heat to low and stir in the 21.5 ounces cream of mushroom soup and 2 cups chicken stock or broth. Whisk to combine the soup and stock into a smooth sauce. Allow the mixture to warm through for 2–3 minutes, stirring occasionally. Turn off the heat.
6. In a large mixing bowl, combine the drained elbow noodles, shredded chicken, the warm soup-and-stock mixture, 16 ounces grated Monterey Jack cheese, 3 tablespoons mayonnaise, and 3/4 cup chopped pimento pepper. Stir until everything is evenly distributed and the cheese starts to melt into the warm sauce. Taste and adjust seasoning with salt and pepper if needed.
7. Pour the mac and cheese mixture into the prepared 9×13-inch baking dish, spreading it into an even layer. If you like a crunchy topping, sprinkle the crushed Ritz crackers evenly over the surface. The crackers add a buttery, salty crunch that contrasts nicely with the creamy interior.
8. Bake the casserole in the preheated 350°F oven for 25–30 minutes, or until the casserole is bubbly around the edges and the topping (if used) is golden brown. If the top seems to be browning too quickly before the center is heated through, loosely tent the dish with aluminum foil and continue baking until done.
9. Remove the dish from the oven and let it rest for 5–10 minutes before serving. This short rest helps the sauce set slightly, making it easier to scoop clean portions onto plates. Serve warm and enjoy.

Serving suggestions

This Chicken Mac and Cheese Recipe is delicious on its own, but you can round it out with a few complementary sides. A crisp green salad with a tangy vinaigrette cuts through the richness beautifully, and roasted vegetables — like broccoli, green beans, or Brussels sprouts — add color and texture. For a family-style meal, serve it with warm bread or a simple bowl of sliced tomatoes tossed with olive oil and salt.

Make-ahead and storage

You can assemble the casserole up to 24 hours in advance, cover it tightly, and keep it refrigerated until ready to bake. If the dish is cold from the fridge, add a few extra minutes to the baking time until warm and bubbly. Leftovers store in an airtight container in the refrigerator for 3–4 days. Reheat in the oven at 350°F until warmed through, or microwave single servings until hot. The crackers will lose their crunch in stored portions; if desired, add fresh crushed crackers before reheating for a crisp topping.

Tips and variations

• For extra flavor, stir in a teaspoon of Dijon mustard or a pinch of smoked paprika to the sauce before combining with the pasta.
• If you prefer a saucier casserole, reduce the pasta cooking time slightly so the elbows absorb less liquid in the oven, or add an extra 1/4 cup chicken stock when mixing everything together.
• Vegetable additions: fold in 1–1 1/2 cups of steamed broccoli florets or diced roasted red peppers for color and nutrition.
• Cheese swap: If you want a sharper profile, replace up to half of the Monterey Jack with sharp cheddar. Keep the total cheese amount at 16 ounces.
• Crunchy alternative: for a whole-grain or nutty topping, toss panko breadcrumbs with a tablespoon of melted butter and sprinkle over the casserole instead of the Ritz crackers.

Why this recipe works

The success of this Chicken Mac and Cheese Recipe comes from layering simple flavors. Sautéed onions and garlic create a savory base, the cream of mushroom soup and chicken stock form a smooth, cohesive sauce, and Monterey Jack melts into a silky binder that coats pasta and chicken evenly. Pimento adds a gentle sweetness and color contrast, while mayonnaise contributes a touch of richness and emulsification. The optional Ritz topping finishes the casserole with a textural pop that’s irresistible.

Allergy and dietary notes

This recipe contains dairy and gluten. For a gluten-free version, use gluten-free elbow pasta, a gluten-free condensed mushroom soup, and gluten-free crackers or breadcrumbs for the topping. For a lighter version, reduce mayonnaise to 1 tablespoon and increase chicken stock by 1/4 cup to maintain sauciness.

Final thoughts

Make this Chicken Mac and Cheese Recipe whenever you want something that feels like a warm hug on a plate. It’s straightforward enough for weeknights and comforting enough for weekend gatherings. Remind your family to save you the last scoop — it’s always the best part!