Crispy Chicken Caesar Mac and Cheese

• 8 oz elbow macaroni
• 2 cups shredded cooked chicken
• 2 cups shredded sharp cheddar cheese
• 1 cup milk
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• 1/2 tsp black pepper
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp melted butter
• 2 cups romaine lettuce, chopped
• 1/4 cup Caesar dressing
• 1/4 cup grated Parmesan for topping
• Salt to taste

Steps

1. 1 Cook macaroni according to package instructions; drain and set aside.
2. 2 Preheat oven to 375°F.
3. 3 In a bowl, mix milk, mayonnaise, garlic, Dijon mustard, and black pepper.
4. 4 Combine shredded chicken with cheese sauce and cooked macaroni in a baking dish.
5. 5 Mix panko, Parmesan, and melted butter; sprinkle over the macaroni.
6. 6 Bake for 20 minutes until golden and bubbly.
7. 7 Toss lettuce with Caesar dressing.
8. 8 Top mac and cheese with crispy lettuce and extra Parmesan before serving.

Equipment

• Baking dish
• Oven

Variations

• Add grilled shrimp for a seafood twist.
• Use gluten-free breadcrumbs for a gluten-free option.

Substitutions

• Substitute milk with half-and-half for creamier texture.
• Use almond milk for a dairy-free version.

Pairings

• Garlic bread
• Side salad

Nutrition

Tips

• For extra crispy chicken, coat it in panko before cooking and bake separately.
• Use rotisserie chicken for a quick prep.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side salad for a complete meal.
• Pair with garlic bread for extra indulgence.

FAQ