Chicken Macaroni and Cheese

Ingredients

• 2 pieces Chicken Breast (cut into bite‑size cubes)
• 2 teaspoons Black Pepper (divided between chicken and sauce)
• to taste Salt (divided between chicken and sauce)
• 1 teaspoon Garlic Seasoning (black garlic seasoning or any garlic powder)
• 1 tablespoon Olive Oil (for coating chicken)
• 1 small Onion (finely diced)
• 3 cloves Garlic Clove (frozen or fresh, minced)
• 2 tablespoons Tomato Paste
• 1 cup Red Sauce (Caron's Roasted Garlic) (or any marinara/tomato‑basil sauce)
• 1 pinch Dried Thyme
• 1 pinch Dried Basil
• 1 pinch Dried Oregano
• 1 pinch Cayenne Pepper (optional, divided between sauce and béchamel)
• 8 oz Elbow Macaroni (about 2 cups dry)
• 6 tablespoons Unsalted Butter (melted)
• 1/2 cup All-Purpose Flour (for roux)
• 1.5 cups Whole Milk (preferably 2% or whole)
• 8 oz Mozzarella Cheese (roughly chopped, divided (save 1/4 cup for topping))
• 1/2 cup Provolone Cheese (grated for topping)
• 1 pinch Dried Parsley (optional garnish)

Instructions

1. Season and Marinate Chicken

   Cut the chicken breasts into bite‑size cubes. Toss with 1 tsp black pepper, a pinch of salt, 1 tsp garlic seasoning, and 1 tbsp olive oil. Mix well and let sit for about 10 minutes.

   Time: PT5M

2. Sauté Onion and Garlic

   Heat the skillet over medium‑high heat. Add the diced onion and sauté for ~1½ minutes, then add the minced garlic and cook another minute until fragrant.

   Time: PT2M

3. Sear Chicken

   Push the aromatics to the side, create a well, and add the seasoned chicken cubes. Cook 2 minutes per side (about 4 minutes total) until lightly browned but not fully cooked.

   Time: PT4M

4. Build the Red Sauce

   Stir in 2 tbsp tomato paste, then pour in 1 cup red sauce. Add a pinch each of dried thyme, basil, oregano, and optional cayenne. Reduce heat to low and let simmer for 5 minutes.

   Time: PT5M

5. Cook Pasta

   In a pot of boiling salted water, cook the elbow macaroni 2 minutes less than the package directions for al dente. Drain and set aside.

   Time: PT8M

   Temperature: 212°F

6. Make the Béchamel Roux

   Melt 6 tbsp unsalted butter in a saucepan over medium heat. Sprinkle in ½ cup flour and whisk for 1 minute to form a smooth roux. Gradually whisk in 1½ cups whole milk, stirring constantly until the mixture thickens, about 3‑4 minutes.

   Time: PT5M

7. Incorporate Cheeses into Béchamel

   Reduce heat to low and gradually fold in 8 oz shredded mozzarella (reserve about ¼ cup). Add 1 tsp black pepper, a pinch of salt, and optional cayenne. Stir until the cheese melts and the sauce is smooth.

   Time: PT5M

8. Combine Pasta, Sauce, and Chicken

   Add the cooked pasta to the béchamel and toss to coat. Then stir in the simmered red‑sauce mixture and the partially cooked chicken pieces. Mix until everything is evenly distributed.

   Time: PT5M

9. Assemble in Baking Dish

   Preheat the oven to 350°F (175°C). Transfer half of the mac‑and‑cheese mixture to a greased baking dish, sprinkle the reserved mozzarella, then add the remaining mixture. Top with grated provolone and a pinch of dried parsley.

   Time: PT5M

   Temperature: 350°F

10. Bake and Finish

    Bake for 30‑35 minutes until the top is golden and the sauce is bubbling. If the cheese browns too quickly, cover loosely with foil. Remove foil and broil on low for 4 minutes for extra crispness.

    Time: PT39M

    Temperature: 350°F

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

55 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Breast: boneless skinless turkey breast
• Instead of Black Pepper: white pepper
• Instead of Salt: sea salt, kosher salt
• Instead of Garlic Seasoning: garlic powder, minced garlic
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot
• Instead of Garlic Clove: garlic paste
• Instead of Tomato Paste: tomato puree
• Instead of Red Sauce (Caron's Roasted Garlic): store‑bought marinara, homemade tomato sauce
• Instead of Dried Thyme: fresh thyme
• Instead of Dried Basil: fresh basil
• Instead of Dried Oregano: fresh oregano
• Instead of Cayenne Pepper: red pepper flakes
• Instead of Elbow Macaroni: cavatappi, penne
• Instead of Unsalted Butter: margarine
• Instead of All-Purpose Flour: whole‑wheat flour
• Instead of Whole Milk: 2% milk, half‑and‑half
• Instead of Mozzarella Cheese: shredded cheddar, monterey jack
• Instead of Provolone Cheese: fontina, gruyère
• Instead of Dried Parsley: fresh parsley

Equipment Needed

• Skillet
• Saucepan
• Whisk
• Baking Dish
• Measuring Spoons
• Measuring Cups
• Cheese Grater
• Cutting Board
• Chef Knife
• Oven

Critical Steps — Do Not Skip

• Season and marinate the chicken properly to avoid dryness.
• Create a smooth roux without lumps for the béchamel.
• Do not overcook the pasta; it should be al dente before baking.
• Bake until bubbling and golden, then finish with a brief broil.

Chef Tips from the Video

• Use a mix of mozzarella and provolone for extra stretch and flavor.
• For a smoky twist, add a dash of smoked paprika to the red sauce.
• If you prefer a crispier crust, sprinkle panko breadcrumbs on top before baking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 days.

Freezer: Freeze portions in freezer‑safe containers for up to 2 months; reheat thoroughly.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the béchamel and red sauce up to step 7, then refrigerate for up to 24 h before assembling.
• Cook the pasta al dente, rinse with cold water, and store in the fridge.
• Assemble the casserole, cover tightly, and bake directly from the fridge (add 5‑10 min to bake time).

Frequently Asked Questions