Mac and Cheese with Chicken, Tomato and Basil

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  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
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12 ounces dry elbow macaroni

6 tablespoons unsalted butter

1/2 cup all-purpose flour

4 cups whole milk

Kosher salt and freshly ground pepper

Kosher salt and freshly ground pepper 

2 cups grated Asiago cheese

1 1/2 cups grated Parmesan cheese

2 beefsteak tomatoes, peeled, seeded, chopped and drained

1 cup packed fresh basil leaves, torn into large pieces

2 cups shredded cooked chicken

2 cups panko (Japanese breadcrumbs)

2 tablespoons chopped fresh parsley

1/4 cup extra-virgin olive oil


  1. 1. Preheat oven to 400 degrees F. Butter a large baking dish. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 6 minutes. Drain and rinse under cold running water.
  2. 2. Meanwhile, melt the butter in a large saucepan over medium-high heat. Stir in the flour and cook, stirring, until blended and pale yellow. Whisk in the milk, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to high and bring to a boil, stirring until thickened and smooth. Reduce the heat to medium and stir in the Asiago and 1 cup Parmesan.
  3. 3. Combine the macaroni, sauce, tomatoes, and basil in a large bowl. Add the chicken and stir until combined. Season with salt and pepper. Pour into the baking dish.
  4. 4. Mix the panko with the remaining 1/2 cup Parmesan, parsley, salt, pepper, and olive oil. Sprinkle over the macaroni and bake until heated through and golden, 25 to 30 minutes. Let sit for 5 minutes before serving.
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