Mac and cheese is the ultimate comfort food and using Armstrong Triple Cheddar Shredded Cheese is an easy way to reduce prep time without compromising on flavour. Topped with juicy grilled chicken breast, this velvety mac and cheese is the comfort you’re craving, and it only requires 15 minutes of prep time!
Love Roger’s mac and cheese? You have to try his cheesy breakfast sandwich next.
Heat grill to 500°F.
Rub chicken all over with olive oil and season with salt and pepper. Sprinkle with 1 Tbsp fresh parsley and 1 Tbsp of fresh oregano. Grill chicken, 4 minutes per side or until cooked through. To test if chicken is done, use an instant-read thermometer and ensure that it reads at least 165°F. Alternatively, you can cut into a breast and see if it’s white all the way through, not pink. Chicken breasts should be golden brown with nice char marks when they’re done. Transfer to a plate and set aside.
Cook macaroni according to package directions, then drain and set aside.
Meanwhile, in a large pot over medium-high heat, add butter, onion and garlic. Sauté until transparent, about 4 minutes. Whisk in flour and continue to cook for another 3 minutes. Add chicken stock, whisking constantly until mixture thickens. Slowly add milk, 1 cup at a time and continue whisking. Adjust seasoning with salt and pepper. Whisk in smoked paprika. Take the pot off the heat and stir in Armstrong Triple Cheddar Shredded Cheese. Add cooked macaroni and mix to combine.
Dice the chicken and serve over the cheesy macaroni. Sprinkle with remaining parsley and oregano.
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