← Back to Search Results
baking American
Chicken Mac and Cheese Recipe-11414

Photo by: Joseph De Leo
Comments: 0


We call this the grown-up version of Mac and Cheese at Foster’s Market; all you need is a crisp green salad to make your meal complete.

Yield: Serves 8 to 10


  • 8 ounces orecchiette or any bite-size pasta shape such as ziti, penne, shells or bow ties
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 cups heavy cream
  • 8 ounces grated sharp cheddar cheese (about 2 cups)
  • 2 ounces grated Parmesan cheese (about 1/2 cup)
  • 3 1/2 cups cooked shredded chicken
  • 2 tablespoons fresh marjoram leaves (sub parsley)
  • 1 tablespoon hot sauce
  • 2 teaspoons sea salt  
  • 1/2 teaspoon freshly ground black pepper  


1. Preheat the oven to 350ºF. Lightly butter a 9 by 13 by 3-inch baking dish.

2. Bring a large pot of water to a boil and add salt.  Add the pasta, stir, and cook according to the package instructions, until al dente, 6 to 8 minutes. Drain the pasta and put it in a large bowl, toss with 1 tablespoon of the olive oil.

3. Heat the remaining olive oil and the butter in a large skillet over medium heat. Add the flour and cook and stir 2 to 3 minutes, just to cook the flour slightly, do not let it brown.

4. Whisk in the milk and cream and cook, stirring constantly until the sauce thickens, 3 to 4 minutes.

5. Remove the sauce from the heat and stir in the cheddar, Parmesan, chicken, marjoram, hot sauce, salt and pepper.

6. Add the cheese chicken mixture to the pasta and toss to coat the pasta evenly. Place in the prepared baking dish, scraping all the sauce from the bowl, and bake for about 45 minutes or until it is bubbling around the edges and slightly brown on top. Remove from the oven and let stand for about 10 minutes before serving. Serve warm.

© 2015 Sara Foster

Note from Cookstr's Editors

Nutritional information is based on 10 servings.


Nutritional Information

Nutrients per serving (% daily value)

533kcal (27%)
332mg (33%)
2mg (3%)
318mcg RAE (11%)
142mg (47%)
808mg (34%)
20g (102%)
37g (57%)
2mg (11%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-provence-cookbook The Provence Cookbook
by Patricia Wells
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
good-to-the-grain Good to the Grain
by Kim Boyce
flavor Flavor
by Rocco DiSpirito
mom-a-licious Mom-a-Licious
by Domenica Catelli
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
cook-with-jamie Cook with Jamie
by Jamie Oliver
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
mexican-everyday Mexican Everyday
by Rick Bayless
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
a-new-way-to-cook A New Way to Cook
by Sally Schneider
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?