Best 6 Garlic Chicken Mac And Cheese Recipes

EASY CHICKEN MAC AND CHEESE

Steps:

• Serve: Ladle the cheesy chicken macaroni right out of the pot when it's super creamy, and top it with crispy breadcrumbs.

SLOW COOKER MAC AND CHEESE WITH GARLIC CHICKEN

Steps:

• Place chicken in crock and add broth, garlic, garlic powder, salt and pepper
• Cover and cook on low for 5-7 hours or high for about 3 until chicken is fully cooked
• Remove chicken from crock and shred with two forks
• Add noodles, shredded cheese and cream cheese to slow cooker along with chicken
• Stir well to coat and combine noodles
• Cover and cook on high for 30-60 minutes, stir once or twice during this time for best results
• Pasta is done with liquid is absorbed and pasta is al dente (or softer if you prefer). You can more liquid if necessary adding 1/2 cup at a time. An extra splash of milk before serving will make it really creamy.
• Stir and serve immediately (don't leave finished Mac and Cheese sitting on warm)

CREAMY GARLIC CHICKEN & BROCCOLI MAC & CHEESE

Steps:

• Cook chicken in 1 Tbsp. butter in skillet on medium heat 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
• Stir in Macaroni, water, broccoli and garlic powder. Cover; cook on medium heat 7 min. or until macaroni is tender.
• Stir in milk, remaining butter and Cheese Sauce Mix. Return chicken to skillet; cover. Cook 2 to 3 min. or until heated through. Top with Parmesan.

CREAMY TUSCAN CHICKEN MAC AND CHEESE RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, then transfer to a large bowl, toss with a drizzle of olive oil to prevent sticking, and set aside.
• Season the chicken breasts on both sides with 1 teaspoon salt and ½ teaspoon black pepper.
• Heat 1 tablespoon of olive oil in a large pot over medium heat. When the oil is shimmering, add the chicken and cook, flipping halfway, until golden brown on both sides and the internal temperature reaches 165°F (75°C), about 12 minutes. Transfer the chicken to a cutting board and let cool slightly, then chop into ½-inch cubes.
• In the same pot, melt the butter over medium heat. Add the onion and garlic and cook until softened and fragrant, about 4 minutes. Carefully pour in the white wine. Scrape up any browned bits from the bottom of the pan, then simmer until the liquid has fully evaporated, 2-3 minutes. Add the sun-dried tomatoes and stir to incorporate.
• Sprinkle in the flour and stir until the vegetables are fully coated. Cook for 2 minutes, until the flour is golden brown and smells nutty. Add the milk, oregano, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and the kale. Cook, stirring often, until the kale has wilted and the sauce has thickened slightly, about 5 minutes.
• Add the mozzarella, white cheddar, and Parmesan cheeses and stir until fully melted and incorporated, about 2 minutes. Add the cooked pasta to the pan and stir until well coated in the sauce. Stir in the chicken.
• Remove the pan from the heat. Sprinkle the mac and cheese with the parsley and serve immediately with more Parmesan cheese for topping.
• Enjoy!

TUSCAN GARLIC CHICKEN MACARONI AND CHEESE?

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Prepare a large skillet with cooking spray and place over medium heat.Cook chicken in skillet until no longer pink in the center,5 to 7 minutes;season with Tuscan Garlic Spice Mix,blend together with a fork and transfer to a 9x12 casserole dish.
• 3. Bring a large pot of lightly salted water to a boil.Cook macaroni in the boiling water,stirring occasionally until cooked through but firm to the bite,8 minutes;drain and mix with chicken in the casserole dish.
• 4. Melt margarine in a large pot over medium heat.Cook flour in melted margarine until the flour is cooked and the mixture forms a roux,about 5 minutes.
• 5. Season with Tuscan Garlic Spice Mix.Stream milk and heavy cream into the pot while stirring to mix with the roux completely;cook until just about simmering,about 5 minutes more.
• 6. Add sharp cheddar and italian blend cheeses in small amounts to the sauce and stir to melt completely before adding the next portion;cook and stir until thick and smooth,2 to 3 minutes.
• 7. Pour the sauce over the chicken and macaroni;stir to coat.Sprinkle with bread crumbs.
• 8. Bake in preheated oven for 35 minutes.

GARLIC MACARONI AND CHEESE

Steps:

• Make the crumb topping:.
• Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.
• Make the pasta and sauce:.
• Preheat the oven to 400ºF.
• Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes.
• Remove the roasted garlic from the oven and squeeze the cloves into a bowl. Using a fork, mashing the cloves into a paste. Set aside.
• Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13x9-inch shallow baking dish.
• In a large, heavy saucepot (such as a Dutch oven), melt 1 stick butter over medium-low heat. Stir in the flour and reserved garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.
• Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.) Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking). Bake the macaroni and cheese for 20 to 25 minutes until it's golden brown and bubbling.
• Additional Notes:.
• The garlic head can be roasted, and the garlic gloves mashed, 1 day in advance. Store the garlic paste, covered, in the fridge.
• The macaroni and cheese can be baked in a large baking dish or several smaller ramekins for individual servings.