Butter Chicken Mac and Cheese (Creamy & Cheesy)
Make this butter chicken mac and cheese with spiced chicken, a creamy three-cheese sauce and a crunchy breadcrumb topping. Perfect comfort food.
Ingredients
For the butter chicken
- 500 g boneless chicken breast or thighs cut into small chunks
- 3 tablespoon 45g natural yoghurt
- 1 teaspoon tandoori masala powder
- 1 tablespoon tomato purée
- 1 tablespoon lemon juice
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1½ teaspoon Kashmiri red chilli powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ¼ teaspoon ground turmeric
- ½ teaspoon salt
- 2 tablespoon neutral oil
For the mac and cheese
- 50 g unsalted butter plus extra for greasing
- 1 teaspoon garlic paste
- 2 tablespoon plain flour
- 500 ml milk
- ½ teaspoon Kashmiri red chilli powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 250 ml double cream
- 125 g Red Leicester grated
- 150 g mature Cheddar grated
- 50 g mozzarella grated
- 300 g macaroni
For the topping
- 50 g mozzarella grated
- 50 g 50g Cheddar grated
- 3 tablespoon panko breadcrumbs
Instructions
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.
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.
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.
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.
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.
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.
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.
Add the topping and bake
- Scatter the grated mozzarella and cheddar over the pasta, followed by the panko breadcrumbs.
- Bake for 15-20 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.
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.
Notes
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.Nutrition
Calories: 893kcalCarbohydrates: 65gProtein: 32gFat: 56gSaturated Fat: 34gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 164mgSodium: 894mgPotassium: 491mgFiber: 3gSugar: 10gVitamin A: 1886IUVitamin C: 3mgCalcium: 697mgIron: 2mg
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