A creamy and lighter twist on traditional macaroni and cheese, this Chicken Mac and Cheese Bake combines tender chicken thigh pieces and earthy mushrooms in a silky Parmesan cheese sauce. It’s everything you love about chicken mac and cheese, only baked until golden and bubbly for that comforting, crowd-pleasing finish.
- What Makes This Recipe So Good
- What Goes Into Chicken Mac and Cheese Bake
- How To Make Chicken Mac and Cheese Bake
- Tips For Making Chicken Mac And Cheese Bake
- Recipe FAQ’s
- Creamy Chicken and Mushroom Macaroni Cheese Bake Recipe
What Makes This Recipe So Good
This Chicken Mac and Cheese Bake turns comfort food into something truly special. The juicy chicken pieces soak up all that creamy, cheesy goodness, while the mushrooms add an earthy depth that balances the richness beautifully. Every bite feels indulgent, but the sauce is surprisingly light thanks to a few simple swaps that keep things creamy without being heavy.
What people love most about this chicken mac and cheese recipe is how easy it is to make from scratch — no fancy steps or complicated prep. Just tender chicken, perfectly cooked pasta, and a topping that turns irresistibly golden and crisp in the oven. It’s the kind of meal that disappears fast from the dinner table every single time.
What Goes Into Chicken Mac and Cheese Bake
This Chicken Mac and Cheese Bake comes together with simple, wholesome ingredients that turn into something creamy, cheesy, and comforting. Every element adds flavor, texture, and that homemade touch that makes this dish so satisfying.
- Chicken Thigh Fillets: Juicy, tender, and full of flavor, chicken thighs make this rich and hearty without drying out during baking.
- Macaroni Pasta: Classic elbow macaroni catches all that creamy sauce beautifully, ensuring every bite is coated in cheesy perfection.
- Light Cooking Cream: Using light cream keeps this chicken mac and cheese recipe creamy without feeling too heavy — it’s comfort food with a little balance.
- Parmesan Cheese: Sharp and salty Parmesan gives this dish its irresistible depth and that golden, cheesy crust when baked.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Chicken Mac and Cheese Bake
- Preheat the Oven: Set your oven to 200°C (390°F) to get it ready while you prepare the pasta and sauce.
- Cook the Pasta: Boil macaroni in a large pot of salted water until tender. Drain well, then transfer to a deep baking dish and set aside.
- Sauté the Vegetables: In a large skillet, cook the onion and carrot until the onion turns translucent. This builds a flavorful base for your creamy sauce.
- Add the Chicken and Broccoli: Stir in the chicken, broccoli, red bell pepper and mushrooms, cooking until the chicken is browned and the broccoli just begins to soften.
- Make the Sauce: Add garlic, cream, stock powder, and salt. Once the cream begins to simmer, remove from heat and stir in half of the Parmesan. Pour this over the pasta and coat evenly.
- Grill Until Golden: Switch the oven to grill or broil on medium heat. Sprinkle the remaining Parmesan over the top, then place the dish under the grill until golden and bubbly. Serve hot and enjoy!
This Chicken Mac and Cheese Bake pairs wonderfully with a touch of freshness and texture. Try it with Parmesan Roasted Carrots — their natural sweetness and crisp edges complement the creamy, cheesy pasta perfectly.
For an even heartier meal, serve it with Super Moist Cornbread or Crispy Broccoli Parmesan Fritters . Both sides bring that comforting, golden crunch that turns an easy bake into a dinner everyone will remember.
Tips For Making Chicken Mac And Cheese Bake
- For the best Chicken Mac and Cheese Bake, make sure your pasta is slightly undercooked before baking. It’ll continue cooking in the sauce and come out perfectly tender, not mushy.
- If you prefer a thicker, creamier sauce, let it simmer for a minute longer before combining it with the pasta. The sauce will thicken as it bakes, so don’t worry if it looks a little runny at first.
- Want extra flavor? Use a mix of Parmesan and mozzarella, or even a touch of cheddar for that gooey pull. And for a crispy topping, sprinkle a handful of breadcrumbs over the cheese before grilling.
- Leftovers can be reheated in the oven or microwave — just add a splash of milk or cream to bring back that creamy texture.
Yes, it freezes beautifully. Let it cool completely, cover tightly, and freeze for up to 2 months. Reheat in the oven until warmed through.
Macaroni is the classic choice, but penne, shells, or rigatoni also hold the creamy sauce perfectly in this baked chicken mac and cheese.
Parmesan gives a sharp, salty bite and golden color, but you can mix in mozzarella or cheddar for extra melt and stretch.
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IngredientsUSMetric1x2x3x
- ▢ 16 oz packet macaroni pasta
- ▢ 1 medium brown onion chopped
- ▢ 1 large carrot washed, peeled and chopped
- ▢ 1/2 large red capsicum/bell pepper washed, seeded and diced
- ▢ 1 lbs boneless skinless chicken thigh fillets, cubed
- ▢ 1 head of broccoli washed and cut into florets
- ▢ 7 oz sliced mushrooms washed
- ▢ 2 cloves garlic minced or finely chopped
- ▢ 2 cups light cooking cream I used 2x tubs Philadelphia Extra Light cream for cooking
- ▢ 2 tablespoons vegetable stock powder I use Vegeta
- ▢ 2 pinches salt to season
- ▢ 3/4 cup parmesan cheese grated and divided
Instructions
- Preheat oven to 200℃ | 390℉.
- Cook pasta in a large saucepan of salted, boiling water, following packet directions until tender. Drain pasta in a colander and pour into a deep baking dish . Set aside.
- While pasta is boiling, pan fry in a large and deep frying pan/skillet , onion and carrot until onion is transparent. Add the chicken, broccoli and mushrooms, and cook until chicken has browned and broccoli has softened slightly. Stir through garlic, cooking cream, stock powder and salt (adjust to your tastes). When cream begins to simmer, remove from heat and stir through 1/2 cup parmesan cheese. Pour Creamy Chicken onto pasta and stir through really well to combine.
- Change oven setting to grill/broil on medium heat. Sprinkle pasta and chicken mixture with remaining cheese, and place into oven to brown on top.
- When golden on top, remove from oven and serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Creamy Chicken and Mushroom Macaroni Cheese Bake
Ingredients
- 16 oz packet macaroni pasta
- 1 medium brown onion chopped
- 1 large carrot washed, peeled and chopped
- 1/2 large red capsicum/bell pepper washed, seeded and diced
- 1 lbs boneless skinless chicken thigh fillets, cubed
- 1 head of broccoli washed and cut into florets
- 7 oz sliced mushrooms washed
- 2 cloves garlic minced or finely chopped
- 2 cups light cooking cream I used 2x tubs Philadelphia Extra Light cream for cooking
- 2 tablespoons vegetable stock powder I use Vegeta
- 2 pinches salt to season
- 3/4 cup parmesan cheese grated and divided
Instructions
- Preheat oven to 200℃ | 390℉.
- Cook pasta in a large saucepan of salted, boiling water, following packet directions until tender. Drain pasta in a colander and pour into a deep baking dish . Set aside.
- While pasta is boiling, pan fry in a large and deep frying pan/skillet , onion and carrot until onion is transparent. Add the chicken, broccoli and mushrooms, and cook until chicken has browned and broccoli has softened slightly. Stir through garlic, cooking cream, stock powder and salt (adjust to your tastes). When cream begins to simmer, remove from heat and stir through 1/2 cup parmesan cheese. Pour Creamy Chicken onto pasta and stir through really well to combine.
- Change oven setting to grill/broil on medium heat. Sprinkle pasta and chicken mixture with remaining cheese, and place into oven to brown on top.
- When golden on top, remove from oven and serve!
Notes
Nutrition
Thank You! https://cafedelites.com/creamy-chicken-mushroom-macaroni-cheese-bake/
Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
