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Gourmet Macaroni and Cheese With Chicken

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“This is adapted from a recipe I found in a "Cook's Country" magazine, which among other things different, used 4 cups colby cheese to my 2 (I got tired of shredding). However, I found the 4 cups total cheese to suit me just fine. Also, I think I used less butter, but I don't remember exactly how much so I'll stay true to the recipe on that one.”
1hr 5mins

Ingredients Nutrition


  1. Pulse bread, Parmesan, garlic, and 2 tablespoons of butter in a food processor until coarsely ground. (Alternatively, using your hands to do such also works.).
  2. Cook pasta as directed, drain it, and pour into a baking dish of choice.
  3. Preheat the oven to 375 degrees, and make sure there is an oven rack in the middle position.
  4. Heat remaining butter, flour, mustard, and cayenne over medium-high heat, stirring constantly, until golden, 1 to 2 minutes.
  5. Slowly whisk in broth, drained chicken broth, and cream and bring to a boil.
  6. Reduce heat to medium and simmer until slightly thickened, about 15 minutes.
  7. Take the pot off the heat, and whisk in the cheese, chicken, salt, and pepper until smooth.
  8. Mix the sauce in with the pasta, cover with aluminum foil, and bake in the middle oven rack for 20 minutes.
  9. Remove the foil, top with breadcrumbs, and bake until the breadcrumbs are golden brown and crisp, about 20 minutes.

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