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Garlic Chicken Mac and Cheese

Rated as 3.36 out of 5 Stars
17

"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."
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Ingredients

1 h 25 m servings 851
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in preheated oven until the topping is crispy, 35 to 45 minutes.

Footnotes

  • 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


Per Serving: 851 calories; 44.9 69.3 41.1 138 775 Full nutrition

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Reviews

Read all reviews 7
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

5 minutes in the oven and the top is already charred.

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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...

5 minutes in the oven and the top is already charred.

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!!!!

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...

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...

450 is way too hot and the crackers started burning at 29 minutes.

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...