A hearty macaroni and cheese dish jazzed up with garlic and chicken. I get requests for this at EVERY potluck! I experimented to get this dish after eating out at Dave and Buster's in Philadelphia, PA. This is my take on it.

Ruth Mayhan-Evinger
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 450 degrees F (230 degrees C).

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  • Prepare a large skillet with cooking spray and place over medium heat. Cook chicken in skillet until no longer pink in the center, 5 to 7 minutes; season with 1 tablespoon garlic powder and transfer to a baking dish.

  • Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain and mix with chicken in the baking dish.

  • Melt 1/4 cup butter in a large pot over medium heat. Cook flour in melted butter until the flour is cooked and the mixture forms a roux, about 5 minutes. Stream milk into the pot while stirring to mix with the roux completely; cook until just about simmering, about 5 minutes more. Add Cheddar cheese in small amounts to the sauce and stir to melt completely before adding the next portion; cook and stir until thick and smooth, 2 to 3 minutes. Pour the sauce over the chicken and macaroni; stir to coat.

  • Melt 1/4 cup butter in the skillet in which you cooked the chicken over medium heat. Stir remaining tablespoon garlic powder into the melted butter; cook until fragrant, 1 to 2 minutes. Remove skillet from heat and stir crushed crackers into the butter mixture to coat; spread over the chicken and macaroni mixture in the baking dish.

  • Bake in preheated oven until the topping is crispy, 35 to 45 minutes.

Cook's Notes:

The garlic measurement is more a suggestion. Go for it if you love garlic; reduce it if you don't. It can also be made without garlic at all.

Do not use pre-shredded cheese. It's coated with cornstarch to prevent clumping and will change the texture and thickness of the sauce.

You can reduce fat and calories by using skim milk and part-skim cheese.

I usually use 8 ounces Cheddar cheese and 8 ounces of Colby-Jack. Mix it up. Pick your favorites. Even Swiss cheese works.

Nutrition Facts

851 calories; 44.9 g total fat; 138 mg cholesterol; 775 mg sodium. 69.3 g carbohydrates; 41.1 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/19/2015
This was great for a cold day comfort meal. I halved the recipe and added 3 sliced of cooked diced bacon. Cooked the chicken chunks in a bit of the bacon grease with half the garlic powder and a clove of fresh. I also added salt and freshly ground pepper to both the chicken and cheese sauce while cooking (highly recommend). Read More
(6)

Most helpful critical review

Rating: 1 stars
05/14/2016
5 minutes in the oven and the top is already charred. Read More
(1)
13 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
01/19/2015
This was great for a cold day comfort meal. I halved the recipe and added 3 sliced of cooked diced bacon. Cooked the chicken chunks in a bit of the bacon grease with half the garlic powder and a clove of fresh. I also added salt and freshly ground pepper to both the chicken and cheese sauce while cooking (highly recommend). Read More
(6)
Rating: 4 stars
01/19/2015
This was great for a cold day comfort meal. I halved the recipe and added 3 sliced of cooked diced bacon. Cooked the chicken chunks in a bit of the bacon grease with half the garlic powder and a clove of fresh. I also added salt and freshly ground pepper to both the chicken and cheese sauce while cooking (highly recommend). Read More
(6)
Rating: 1 stars
05/14/2016
5 minutes in the oven and the top is already charred. Read More
(1)
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Rating: 5 stars
07/12/2018
Hi... I'm the one that made this recipe. I have no idea why it says preheat to 450 it should be 350!!! Please only preheat your oven to 350... it'll come out perfect!!!! Read More
Rating: 3 stars
06/24/2017
The recipe is simple & easy to follow. It went great until the suggested baking time. I set it for the lowest recommended 35 minutes. I got busy not paying attention & the top burned. It needs to be more 20-25 minutes. Once the burnt top was picked off it was pretty good eating. (I didn't have any whole milk so I added a good couple spoonfuls of plain Greek yogurt to the milk to give it the fat needed.) Read More
Rating: 3 stars
11/06/2016
450 is way too hot and the crackers started burning at 29 minutes. Read More
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Rating: 1 stars
12/27/2015
I just tried making this and when I went to melt the shredded cheese it just clumped into a gross mess. So use to just layer the cheese and noodles then add the milk. I think I am going to stick to this technique but add the garlic with the milk. Read More
Rating: 2 stars
11/09/2016
450 was a too hot I set my oven to 350 and cooked it just until the crackers were golden brown. Taste was ok I think it could use less garlic. If I made it again I would try 1.5 teaspoon (.5 tablespoon) for the chicken and 1 tablespoon for the crackers. Read More
Rating: 4 stars
11/22/2018
Wish I had read the reviews first. Should have trusted my instincts and set the oven for 350 not 450. 25 minutes in the oven and the top is black! Seems like the person who submitted this could edit it or contact allrecipes to have it fixed. Read More