Butter Chicken Mac and Cheese (Creamy & Cheesy)

If butter chicken and mac and cheese had a very cheesy meeting, this would be the result. Spiced, yoghurt-marinated chicken, a creamy cheese sauce and macaroni baked under a golden, crunchy topping. It's comfort food with a indian twist, and it works brilliantly.

Read more: Butter Chicken Mac and Cheese (Creamy & Cheesy)

The chicken gets its flavour from tandoori masala, Kashmiri chilli, cumin, coriander and garam masala. The sauce brings together Red Leicester, Cheddar and mozzarella, with smoked paprika and double cream for extra richness.

It's a proper pasta bake for when you want something a little different from the usual mac and cheese. Serve it straight from the oven with garlic bread or a crisp salad on the side.

Jump to:

• Why You'll Love This Recipe
• Recipe Snapshot
• Ingredients You'll Need
• How to Make Butter Chicken Mac and Cheese
• Safira's Testing Notes
• Tips for the Best Results
• Variations
• What to Serve With Butter Chicken Mac and Cheese
• Make-Ahead Instructions
• Storage and Reheating
• Frequently Asked Questions
• 📖 Recipe

Why You'll Love This Recipe

• Two comfort-food favourites in one - Butter chicken meets creamy macaroni cheese in a pasta bake that feels familiar but has plenty of flavour.
• Properly seasoned chicken - The yoghurt marinade carries all those spices into the chicken, so you get plenty of flavour in every bite.
• Three-cheese sauce - Red Leicester, Cheddar and mozzarella each bring something different, from colour and flavour to a lovely stretchy finish.
• A crunchy topping - Panko breadcrumbs give the soft pasta and creamy sauce a little texture.
• Made for sharing - Put the dish in the middle of the table with garlic bread and let everyone help themselves.

Recipe Snapshot

• Prep time: 15 minutes, plus at least 1 hour marinating
• Cook time: Approximately 35-40 minutes
• Serves: 4-5
• Cuisine: Indian-inspired fusion
• Course: Main course

Ingredients You'll Need

For the butter chicken

• Chicken - Use 500g boneless chicken breast or thighs, cut into small, even chunks. Thighs tend to stay juicier, while breast is a little leaner.
• Natural yoghurt - Three tablespoons, or 45g, help coat the chicken and carry the spices. Use plain, unsweetened yoghurt.
• Tandoori masala powder - Adds a ready-made blend of warming spices and gives the chicken its tandoori-inspired flavour.
• Tomato purée - Adds concentrated tomato flavour and helps the marinade cling to the chicken.
• Lemon juice - Brings acidity and balances the richness of the cheese sauce.
• Ginger paste - Adds warmth and a fresh, aromatic flavour.
• Garlic paste - Gives the marinade a savoury depth.
• Kashmiri red chilli powder - Adds colour and gentle warmth. The heat varies between brands, so adjust to taste.
• Ground coriander - Adds an earthy, slightly citrusy note.
• Ground cumin - Brings a warm, savoury flavour that works particularly well with chicken.
• Garam masala - Adds aromatic warmth to the marinade.
• Ground turmeric - A little adds earthy flavour and colour.
• Salt - Seasons the chicken.
• Neutral oil - Helps the chicken cook and develop colour in the pan. Sunflower or vegetable oil both work well.

For the mac and cheese

• Unsalted butter - Forms the base of the cheese sauce. You'll also need a little extra to grease the baking dish.
• Garlic paste - Adds flavour to the sauce before the flour and milk go in.
• Plain flour - Thickens the sauce when cooked with the butter.
• Whole milk - Creates the base of the sauce. Whole milk gives the best result here.
• Kashmiri red chilli powder - Adds a little warmth and ties the sauce in with the chicken.
• Onion powder - Adds savoury flavour without extra moisture.
• Black pepper - Brings a little sharpness to balance the creamy sauce.
• Smoked paprika - Adds a subtle smoky note that works well with the spiced chicken.
• Double cream - Makes the sauce richer and silkier.
• Red Leicester - Adds colour and a rounded, savoury cheese flavour.
• Medium Cheddar - Provides the familiar sharpness you'd expect from mac and cheese.
• Mozzarella - Adds a mild, stretchy quality to the sauce.
• Macaroni - The classic choice for mac and cheese. Its shape catches the sauce beautifully.

For the topping

• Mozzarella - Helps create a melted, cheesy top.
• Cheddar - Adds flavour and colour as the pasta bake cooks.
• Panko breadcrumbs - Create a light, crunchy topping. Regular breadcrumbs can be used, but the texture will be slightly different.

How to Make Butter Chicken Mac and Cheese

1. Marinate the chicken

Add the chicken to a bowl with the natural yoghurt, tandoori masala powder, tomato purée, lemon juice, ginger paste, garlic paste, Kashmiri red chilli powder, ground coriander, ground cumin, garam masala, ground turmeric and salt.

Mix thoroughly so every piece is coated. Cover and refrigerate for at least 1 hour, or overnight for a deeper flavour.

2. Cook the chicken

Heat the neutral oil in a sauté pan over a medium-high heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until cooked through and lightly charred at the edges.

Avoid overcrowding the pan, as this can cause the chicken to steam rather than brown. Cook in batches if necessary.

Remove the chicken from the pan and set aside.

3. Start the cheese sauce

In the same pan, melt the butter over a medium heat. Add the garlic paste and cook for about 1 minute, stirring so it doesn't catch.

Sprinkle in the plain flour and stir continuously to form a smooth paste. Cook for 1-2 minutes to remove the raw flour taste.

4. Add the milk and spices

Gradually pour in the milk, whisking continuously as you go. Start with a small splash to loosen the flour mixture, then add the remaining milk in stages.

Once smooth, add the Kashmiri chilli powder, onion powder, black pepper and smoked paprika.

Reduce the heat to low and cook for 4-5 minutes, stirring regularly, until the sauce begins to thicken.

5. Make it cheesy

Pour in the double cream and stir to combine. Add the grated Red Leicester, Cheddar and mozzarella, stirring over a low heat until the cheese melts and the sauce becomes smooth.

Keep the heat gentle rather than allowing the sauce to boil vigorously. It should be thick enough to coat the back of a spoon but still loose enough to coat the pasta.

6. Cook the macaroni

Meanwhile, bring a large pan of salted water to the boil. Cook the macaroni for 2 minutes less than the packet instructions recommend, then drain.

The pasta will continue cooking in the oven, so slightly undercooking it now helps prevent it from becoming too soft.

7. Assemble the pasta bake

Preheat the oven to 200°C conventional / 180°C fan. Grease a baking dish with a little butter.

Add the cooked macaroni and chicken to the cheese sauce. Stir well to coat everything evenly, then transfer to the prepared baking dish.

8. Add the topping and bake

Scatter the grated mozzarella and Cheddar over the pasta, followed by the panko breadcrumbs.

Bake for approximately 15 minutes, until the cheese is melted, the edges are bubbling and the topping is golden.

If the topping needs a little more colour, place it under the grill briefly, watching carefully so the breadcrumbs don't burn.

9. Rest and serve

Leave the pasta bake to rest for 10 minutes before serving. This gives the sauce a chance to settle and makes it easier to portion.

Serve while hot, with garlic bread or a simple green salad.

Safira's Testing Notes

A few things worth knowing before you get started.

• Give the chicken time to marinate - An hour will do, but overnight is a good option when you're planning ahead. It gives the spices more time to flavour the chicken.
• Don't rush the cheese sauce - Add the milk gradually and whisk as you go. It takes a little patience, but it's worth it for a smooth sauce.
• Take the pasta off the boil early - Cook it for 2 minutes less than the packet instructions. It will carry on cooking in the oven, and nobody wants mushy macaroni.
• Keep the sauce a little loose - The pasta absorbs moisture as it bakes, so you don't want the sauce too thick before it goes into the oven.
• Don't skip the resting time - Ten minutes makes serving easier and gives the sauce time to settle. The hardest part is waiting while it smells so good.

Tips for the Best Results

• Cut the chicken evenly - Similar-sized pieces cook at roughly the same rate.
• Grate your own cheese - It generally melts more smoothly than pre-grated cheese, which can contain anti-caking agents.
• Add the milk gradually - This is the easiest way to avoid lumps.
• Keep the heat gentle once the cheese goes in - Boiling the sauce vigorously can affect its texture.
• Don't overcrowd the pan - The chicken needs room to brown properly.
• Watch the topping - Panko breadcrumbs can go from golden to too dark quite quickly under the grill.

Variations

• Use chicken thighs - These are a good choice if you prefer juicy chicken with a little more flavour.
• Adjust the heat - Reduce the Kashmiri chilli powder for a milder dish, or add a little more if you prefer extra warmth.
• Change the cheese - Replace the Red Leicester with extra Cheddar if needed, although you'll lose some of the distinctive colour.
• Add vegetables - Stir in cooked spinach, peas or lightly sautéed peppers if you'd like to add vegetables to the bake.
• Make the topping extra crunchy - Mix the panko breadcrumbs with a little melted butter before scattering them over the top.

What to Serve With Butter Chicken Mac and Cheese

This is a rich, filling dish, so simple sides work best.

• Garlic bread - Ideal for scooping up the creamy cheese sauce.
• Green salad - Crisp lettuce, cucumber and a lemon dressing provide a fresh contrast.
• Roasted vegetables - Broccoli, peppers or courgettes make an easy accompaniment.

Make-Ahead Instructions

You can marinate the chicken overnight and grate the cheese ahead of time.

For the best texture, cook the chicken and make the sauce shortly before assembling the bake. If preparing the assembled dish ahead, cool the cooked components promptly, refrigerate and bake thoroughly when ready to serve. Allow extra baking time if the dish is cold from the fridge, and make sure it is piping hot throughout.

Storage and Reheating

Fridge - Cool leftovers and place in the fridge in an airtight container. Eat within 2 days.

Reheating - Reheat individual portions in the microwave until piping hot throughout. Add a small splash of milk if the sauce has thickened too much.

Freezing - You can freeze portions in airtight, freezer-safe containers. The sauce may change texture slightly after thawing. Defrost in the fridge and reheat until piping hot throughout.

Avoid reheating the same portion more than once.

Frequently Asked Questions

Can I use chicken breast instead of chicken thighs?

Yes. Both work well. Cut the chicken into evenly sized chunks and make sure it is cooked through before adding it to the cheese sauce.

Can I make Butter Chicken Mac and Cheese less spicy?

Yes. Reduce the Kashmiri chilli powder in the marinade and sauce. Tandoori masala powder may also contain chilli, so check the ingredients if you prefer a very mild dish.

Why is my cheese sauce lumpy?

This usually happens when the milk is added too quickly or the flour mixture isn't whisked properly. Add the milk gradually, whisking continuously, and keep the heat moderate.

Why has my mac and cheese turned dry?

The pasta may have been cooked for too long, or the sauce may have been too thick before baking. Cook the macaroni until slightly underdone and keep the sauce loose enough to coat the pasta generously.

Can I prepare this recipe the day before?

You can prepare the chicken marinade and grate the cheese a day ahead. For the best creamy texture, assemble and bake the pasta closer to serving time. If assembling ahead, refrigerate promptly and make sure the centre is piping hot when cooked.

What cheese works best for mac and cheese?

A combination gives the best balance. Cheddar provides flavour, Red Leicester adds colour and mozzarella contributes a mild, stretchy texture.

Can I use a different pasta shape?

Yes. Fusilli or penne work well because they hold the sauce. Adjust the cooking time according to the packet instructions.

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