Creamy Chicken Spaghetti Mac and Cheese Delight
A comforting and hearty dish that combines the creaminess of mac and cheese with spaghetti and tender chicken pieces.
Equipment
- Large Pot
- Large Saucepan
- Whisk
- Baking Dish
Ingredients
Pasta
- 8 ounces Spaghetti Cooked to al dente.
Protein
- 2 cups Cooked Shredded Chicken Breast Can use rotisserie or boiled chicken.
Cheese
- 2 cups Shredded Sharp Cheddar Cheese Essential for mac and cheese flavor.
Dairy
- 1 cup Whole Milk Adds creaminess to the sauce.
Fats
- 4 tablespoons Unsalted Butter Used to create a roux.
Thickener
- 1/4 cup All-Purpose Flour Combined with butter for roux.
Spices
- 1 teaspoon Garlic Powder Enhances flavor of the sauce.
- 1 teaspoon Onion Powder Adds savory flavor.
- to taste Salt and Pepper Season to taste.
Garnish
- 1 tablespoon Chopped Fresh Parsley Optional for garnish.
Instructions
- 1. Boil a large pot of salted water and cook the spaghetti until al dente, about 8-10 minutes.
- 2. In a large saucepan, melt the butter over medium heat, then whisk in the flour for 1-2 minutes to create a roux.
- 3. Gradually add the milk while whisking to avoid lumps, cooking until the mixture thickens and bubbles, about 5 minutes.
- 4. Reduce heat to low and stir in the cheddar cheese until melted and smooth.
- 5. Add garlic powder and onion powder, then season with salt and pepper.
- 6. Drain the spaghetti and return it to the pot. Pour the cheese sauce over the spaghetti and add the shredded chicken, tossing to combine.
- 7. Preheat the oven to 350°F (175°C) and transfer the mixture to a greased baking dish. Top with additional cheese if desired.
- 8. Bake for 20-25 minutes until bubbly and golden brown.
- 9. Let sit for a few minutes before serving, garnished with parsley.
Notes
This dish can be customized with vegetables or different cheeses. Store leftovers in an airtight container for 3-4 days.