Crowd Pleasers

Chicken Pot Pie Mac and Cheese

Chicken Pot Pie Mac and Cheese is double the comfort and double the cheese.

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Servings: 6


  • 2 cups elbow pasta
  • 1/2 cup + 2 tablespoons unsalted butter, divided
  • 1 cup flour, divided
  • 2 1/2 teaspoons salt
  • 1 3/4 cups milk
  • 4 cups Wisconsin aged cheddar cheese, shredded and divided
  • 1 1/4 cups boneless, rotisserie chicken breast, skinned and cut into 1/4-inch pieces
  • 1 cup frozen peas & carrot vegetable mix, thawed and well-drained
  • 1/2 teaspoon black pepper, freshly ground


Preheat oven to 350°F. Cook pasta to al dente according to package directions; drain well in colander and rinse with cold water; drain well and shake to remove excess water. Set aside.

Melt 1/2 cup butter in 4-quart, heavy-bottomed saucepan over medium heat. Whisk in 1/4 cup flour and salt. Slowly add milk, whisking constantly to prevent clumping. When sauce is smooth and has thickened, remove from heat. Immediately add 3 cups cheddar cheese to sauce; whisk until cheese melts completely and sauce is smooth.

Add cooked pasta, chicken and vegetable mix to sauce; mix well. Pour mixture into buttered 7 x 11-inch baking dish; smooth surface with spatula.

To make topping, combine remaining 2 tablespoons butter, 3/4 cup flour, 1 cup cheese and pepper in medium bowl. Using fingertips, mix together until mixture resembles coarse meal. Sprinkle topping over surface of macaroni mixture.

Bake casserole, uncovered, 25-30 minutes, or until topping becomes light brown and pasta is heated through.

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Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.