square image of mac and cheese with crunchy topping

Mac and Cheese with Garlic Chicken

We're talking THREE cheeses, tender garlic chicken pieces and a golden, crunchy topping. Not forgetting the creamiest delicious sauce (no cream included!).
Course Dinner
Cuisine American
Keyword Comfort Food, pasta, pasta bake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 people
Author Nicky Corbishley


Garlic Chicken

  • 1 ½ tbsp vegetable oil
  • 3 chicken breasts sliced into strips
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • ¼ tsp paprika
  • ¼ tsp garlic salt
  • 2 cloves minced garlic

Mac n Cheese:

  • 400 g elbow macaroni
  • 2 1/2 tbsp unsalted butter
  • 1 large onion finely chopped
  • 3 tbsp plain flour
  • 600 ml Arla Organic whole milk
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 100 g cheddar cheese grated
  • 90 g red Leicestershire cheese grated
  • 35 g mozzarella cheese grated
  • 120 g panko breadcrumbs
  • Pinch of salt and pepper
  • ½ tsp paprika
  • 1 tbsp vegetable oil
  • Small bunch fresh parsley chopped


  • Preheat oven to 190C/375F and put a large pan of water on to boil ready for the macaroni.
  • Starting with the garlic chicken, heat the oil in a large frying pan over a medium-high heat. When hot, add the chicken, salt, pepper, paprika and garlic salt. Cook for around 5 minutes until the chicken is almost cooked, then add the minced garlic and cook for a further 2-3 minutes. Transfer the chicken to a chopping board and slice into chunks.
  • By now the water should be boiling. Add in the macaroni and cook as per the pack instructions. Then drain in a colander.
  • Meanwhile, add the butter to the frying pan that you cooked the chicken in and heat on a medium heat until melted. Add the onion and cook for 5 minutes until softened.
  • Stir in the flour until it coats the onion, then a splash at a time, add the milk. Stir with a whisk between each addition of milk until all the milk is used and the sauce has no floury lumps.
  • Continue to stir whilst heating until the sauce starts to thicken. Add the salt and pepper, half the cheddar and all of the red Leicestershire. Stir until thickened, then turn off the heat.
  • Add the cooked macaroni and chicken to a large oven-proof dish, and pour over the sauce. Stir together, then sprinkle on the remaining cheddar and the mozzarella.
  • Place the panko, salt, pepper, paprika and oil in a bowl and stir together to lightly coat the panko in the oil, then sprinkle the panko on top of the macaroni.
  • Place in the oven and bake for 25-30 minutes until golden and bubbling.


Nutritional information is per serving.

Nutritional Information

Calories: 581kcal | Carbohydrates: 55g | Protein: 36g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 99mg | Sodium: 596mg | Potassium: 596mg | Fiber: 2g | Sugar: 6g | Vitamin A: 630IU | Vitamin C: 2.3mg | Calcium: 325mg | Iron: 2mg
Tried this recipe?Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!