Macaroni Chicken Bake

  • 8 ounces elbow macaroni (2 cups uncooked)
  • 6 tablespoons butter (divided)
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 cup half-and-half
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 teaspoon dry mustard
  • 2 cups shredded cheddar cheese (8 ounces)
  • 1 cup shredded Monterey Jack cheese (4 ounces)
  • 1 cup soft breadcrumbs*
  • 1 – 1.5lbs cooked chicken, shredded
  1. Heat oven to 350 F (180 C/Gas 4).
  2. Grease a 2-quart baking dish or spray with cooking oil spray.
  3. Cook the macaroni following package directions; drain in a colander and rinse with hot water.
  4. In a bowl, combine the cheddar and Jack cheeses. Set aside.
  5. In a medium saucepan melt the 4 tablespoons of butter over medium heat until hot and foamy; stir in the flour until bubbly. Cook, stirring, for 2 minutes. Gradually add the milk and cream along with the salt, pepper, and ground mustard. Cook, stirring constantly, until thickened. Add 2 cups of the cheese blend and continue cooking until melted, stirring constantly.
  6. Add the drained macaroni to the sauce and stir to blend. Stir in shredded chicken.
  7. Pour the macaroni and cheese into the prepared baking dish. Top with the remaining 1 cup of shredded cheese
  8. Melt the remaining 2 tablespoons of butter and toss with the breadcrumbs. Sprinkle over the cheese layer.
  9. Bake for 25 to 35 minutes, until bubbly and nicely browned.


Alternate cheese mix – use all the cheddar in the dish and then top with the Jack.