Description
A creamy and comforting Hähnchen Mac and Cheese recipe featuring tender, golden-brown chicken breast cubes combined with gooey melted cheddar cheese and perfectly cooked macaroni. This German-inspired twist on the classic mac and cheese is rich, cheesy, and easy to prepare on the stovetop, making it a perfect weeknight dinner option.
Ingredients
Scale
Dry Ingredients
- 250 g Pasta (Macaroni)
- 2 EL Mehl (flour)
- Salz und Pfeffer nach Geschmack (salt and pepper to taste)
Dairy
- 2 Tassen Käse (z.B. Cheddar), gerieben (2 cups shredded cheese, e.g., Cheddar)
- 1 Tasse Milch (1 cup milk)
- 2 EL Butter (2 tablespoons butter)
Protein
- 200 g Hähnchenbrust, gewürfelt (200 g chicken breast, diced)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the macaroni according to the package instructions until al dente. Drain and set aside.
- Prepare the Chicken: Heat the butter in a non-stick skillet over medium heat. Add the diced chicken breast and sauté for about 5 to 7 minutes until the chicken turns golden brown and is thoroughly cooked through.
- Create the Roux: Sprinkle the flour over the cooked chicken in the skillet and cook for a minute, stirring constantly to eliminate the raw flour taste.
- Add Milk and Thicken: Gradually pour in the milk while continuously stirring to prevent lumps. Continue to cook until the sauce thickens and becomes creamy.
- Melt the Cheese: Stir in the shredded cheddar cheese into the sauce until it melts completely and the mixture is smooth and creamy.
- Combine Pasta and Chicken Sauce: Add the drained pasta to the skillet and toss well to coat the pasta evenly with the cheese sauce and chicken. Let it simmer briefly to meld the flavors together.
- Season and Serve: Taste the mac and cheese and season with salt and pepper as needed. Serve immediately while hot and creamy.
Notes
- For a richer sauce, use whole milk or add a splash of cream.
- You can substitute cheddar cheese with other melting cheeses like gouda or mozzarella.
- To make it spicier, add a pinch of cayenne pepper or paprika when cooking the chicken.
- Use gluten-free pasta and flour for a gluten-free version.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: German
Keywords: Hähnchen Mac and Cheese, chicken mac and cheese, creamy mac and cheese, German mac and cheese, cheesy pasta with chicken
