This chicken mac and cheese recipe turns regular mac and cheese into a bit more of a full meal. You can use any shape of pasta you like. This is a very tasty little meal!
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Preheat the oven to 375 degrees F.
Grease an oven proof baking dish with butter.
Place a pot of water onto the stove top and bring to a boil. Add 1/2 teaspoon salt and the pasta. Cook 8-10 minutes to el dente. Strain, add 1 tablespoon of butter, stir in and set aside.
Heat the oil in a large skillet. Add the chicken and cook over medium heat until the chicken is cooked through. Season with a sprinkling of salt and pepper.Turn off the heat and set aside.
Melt the butter in a medium sized saucepan. Add the flour, cayenne pepper, and paprika and stir in to form a roux. Heat until it bubbles then whisk in the milk and stock and bring to a boil. Be sure to stir to keep out any lumps and keep from scorching. Turn the heat down and simmer for 5 minutes.
While pasta cooks,heat a medium sauce pot over medium heat. Add butter and melt,then add flour,cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes. Shut off and stir in the dijon mustard and cheese.
Pour the sauce and the chicken into the pasta and stir to combine.
Transfer to the baking dish and place into the preheated oven for 15-20 minutes to heat through and until the top of the casserole is golden in color.