Chicken and Mushroom Macaroni Cheese Bake
Chicken and Mushroom Macaroni Cheese Bake is a comforting and hearty casserole that combines tender chicken, earthy mushrooms, and creamy macaroni cheese baked to golden perfection. This easy one-dish meal is perfect for families, versatile in ingredients, and ideal for leftovers, making it a satisfying and fuss-free dinner option.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Contains gluten and dairy; can be made gluten-free and dairy-free with substitutions
Ingredients
Scale
Protein
- 2 chicken breasts or thighs, diced
Vegetables
- 200g fresh mushrooms, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
Pasta
- 300g macaroni pasta
Cheese Sauce
- 50g butter (for roux)
- 50g all-purpose flour
- 500ml milk, warmed
- 100ml cream, warmed
- 200g sharp cheddar cheese, shredded
Topping
- 75g breadcrumbs
- Extra cheddar cheese for sprinkling (about 50g)
Seasoning
- Salt, to taste
- Black pepper, to taste
- Fresh or dried herbs (e.g., thyme or parsley), to taste
- Butter for sautéing and greasing the dish
Instructions
- Prepare the pasta and chicken: Cook the macaroni in salted boiling water until just al dente, then drain and set aside. While the pasta cooks, season diced chicken pieces with salt and pepper, then lightly sauté in a pan with a little butter until golden and cooked through. Remove the chicken from the pan and set aside.
- Sauté the mushrooms and aromatics: In the same pan, add butter and sauté finely chopped onions and garlic until translucent. Add the chopped mushrooms and cook until they are soft and browned to deepen their flavor.
- Make the cheese sauce: In a separate saucepan, melt butter over medium heat and whisk in flour to form a roux. Gradually whisk in warmed milk and cream until the sauce thickens and is smooth. Remove from heat, then slowly stir in shredded cheddar cheese until melted and creamy. Season with salt, pepper, and your choice of herbs.
- Combine everything: Return the cooked chicken to the pan with sautéed mushrooms and onions. Fold in the drained macaroni pasta, then pour over the cheese sauce. Mix well to evenly coat all the ingredients.
- Bake to perfection: Transfer the mixture to a greased baking dish. Sprinkle the top with breadcrumbs and extra cheddar cheese. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes or until the topping is golden and bubbly.
Notes
- Cook pasta al dente, as it continues to cook in the oven and prevents mushiness.
- Warm the milk before adding to the roux to avoid lumps in the sauce.
- Use sharp cheddar cheese for a rich flavor without extra salt.
- Add seasoning gradually and taste as you go for best results.
- Let the bake rest for 5-10 minutes after baking to set and make slicing easier.
- To make the breadcrumb topping extra crispy, mix breadcrumbs with melted butter before sprinkling on top.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: chicken macaroni cheese bake, comfort food, casserole, mushroom macaroni bake, family dinner, one-dish meal
