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Donna R. Luis

Creamy Cajun Chicken Macaroni & Cheese

Creamy, cheesy macaroni is tossed with a homemade Cajun-seasoned cheese sauce, diced tomatoes, and tender slices of Cajun-spiced chicken. Sharp cheddar and mozzarella create a rich, smooth finish, while parsley completes this hearty comfort-food favorite.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons olive oil
Mac and Cheese
  • 16 ounces elbow macaroni cooked al dente according to package directions and drained
  • ½ cup 1 stick / 113 g unsalted butter
  • ½ cup 62.5 g all-purpose flour
  • 3 cups 735 g whole milk, warmed
  • 2 teaspoons kosher salt
  • 1 tablespoon Cajun seasoning
  • 1 cup 113 g sharp cheddar cheese, freshly grated
  • ½ cup 56.5 g mozzarella cheese, freshly grated
  • 1 medium tomato diced
  • Salt and pepper to taste
  • Chopped parsley for garnish

Equipment

  • Nonstick skillet
  • Saucepan
  • Whisk
  • Large pot for cooking the macaroni
  • Colander for draining the pasta
  • Cutting board
  • Chef’s knife
  • Measuring spoons and cups
  • Wooden spoon or spatula
  • Serving plate or platter

Method
 

Chicken
  1. Season the Chicken: Season both sides of all four chicken breasts evenly with the 2 tablespoons of Cajun seasoning.
  2. Heat the Skillet: Place a nonstick skillet over medium heat and add the olive oil, swirling the pan so the surface is evenly coated.
  3. Cook the First Side: Once the oil is hot, place the seasoned chicken breasts in the skillet and cook for 5 minutes.
  4. Cook the Second Side: Flip each chicken breast and cook for another 5 minutes, or until the chicken reaches an internal temperature of 165°F.
  5. Rest the Chicken: Remove the chicken from the heat and allow it to cool until it is comfortable to handle.
  6. Slice the Chicken: Slice each chicken breast and arrange the pieces on a plate, then tent the plate to keep the chicken warm while preparing the macaroni and cheese.
Mac and Cheese
  1. Melt the Butter: Place a saucepan over medium heat and melt the unsalted butter.
  2. Make the Roux: Add the flour and whisk constantly for 1–2 minutes, cooking until the mixture turns light brown.
  3. Add the Milk: Remove the saucepan from the heat and gradually pour in the warmed whole milk while whisking continuously to keep the mixture smooth.
  4. Thicken the Sauce: Return the saucepan to the heat and whisk for another 3–5 minutes, or until the sauce has thickened.
  5. Season the Sauce: Remove the thickened sauce from the heat and stir in the 1 tablespoon of Cajun seasoning.
  6. Melt the Cheese: Add the freshly grated sharp cheddar and mozzarella, stirring until both cheeses melt into the sauce.
  7. Combine with Macaroni: Pour the cheese sauce over the cooked, drained elbow macaroni and stir thoroughly until the pasta is evenly coated.
  8. Add the Tomato: Stir the diced tomato into the macaroni and cheese until evenly distributed.
  9. Add the Chicken: Arrange the sliced Cajun chicken over the top of the macaroni and cheese.
  10. Finish and Serve: Season with salt and pepper to taste, sprinkle with chopped parsley, and serve immediately.

Notes

  • Cook the elbow macaroni al dente according to the package directions so it retains some bite after being coated with the cheese sauce.
  • Warm the milk before adding it to the roux, and pour it in gradually while whisking to create a smoother sauce.
  • Whisk the butter and flour constantly for 1–2 minutes until the mixture becomes light brown before incorporating the milk.
  • Freshly grate the cheddar and mozzarella so they melt smoothly into the sauce.
  • Cook the chicken until it reaches an internal temperature of 165°F for the specified doneness.
  • Keep the sliced chicken warm while finishing the macaroni and cheese.
  • Add the diced tomato after the cheese sauce has been combined with the macaroni to distribute its fresh flavor throughout the dish.
  • Season with additional salt and pepper only to taste, since the Cajun seasoning and cheeses already contribute seasoning.