Next, I prepare my creamy cheese sauce, which transforms this dish into true comfort food. In the same pot used to cook the pasta, I add the cream cheese, pour in the milk, and sprinkle in the garlic and onion powders. I whisk it together over low heat until the cream cheese is melted and everything is combined. The cheesy aroma wafts through my kitchen, and it makes my mouth water! Once that’s smooth and creamy, I mix in the shredded cheddar cheese bit by bit until it’s fully melted and well-blended. It’s important to keep stirring to avoid any lumps.
Now, it’s time for the grand assembly! I combine the creamy cheese sauce with the pasta and chicken mixture, ensuring every elbow macaroni is coated in that luscious sauce. After mixing, I transfer the entire concoction into the baking dish. For a bit of crunch, I melt 2 tablespoons of butter in a small bowl and mix it with the breadcrumbs before sprinkling that buttery goodness all over the top. I like to bake mine in a preheated oven at 350°F (175°C) for about 25-30 minutes, until the top is golden and bubbly. The anticipation builds while it bakes, and I can almost taste it already!
Pro Tips for Best Results
When it comes to getting the absolute best out of this dish, I’ve tested it a few different ways. For example, I’ve found that using a mix of cheeses—like mozzarella and pepper jack along with cheddar—gives a complex flavor and a great melt. Also, if you want to amp up the spice level, feel free to add some diced jalapeños or a splash of hot sauce while mixing in the cheese sauce.
I also recommend tasting the sauce as you go along, especially when adding Buffalo sauce. Each brand has its own level of heat, so adjust it to your preference! You wouldn’t want to make it too fiery if you’re serving it to friends or family who may not be fans of heat.
Lastly, don’t skimp on the breadcrumbs! That crunchy topping adds a lovely texture contrast to the creamy macaroni and cheese. If you want to elevate it even more, try adding some grated Parmesan cheese to the breadcrumb mix. Trust me, it’s worth it.
Common Mistakes to Avoid
One of the biggest mistakes I’ve made in the past was undercooking the pasta. Since it’s going to bake in the oven, you want it to be just al dente. If you cook it too long, you risk ending up with mushy pasta after it bakes. Remember, it will continue cooking in the oven! (See the next page below to continue…)