Save It My son walked into the kitchen one evening and asked if we could make mac and cheese, but better. I had leftover pesto in the fridge and some chicken breasts thawing, so I threw them together in a casserole dish without much of a plan. The smell that filled the house an hour later made everyone gather around the oven door, waiting. It's been our go-to comfort meal ever since.
I made this for a potluck once, and three people asked for the recipe before we even finished eating. One friend later told me her kids, who normally refuse anything green, devoured it without complaint. There's something about the pesto blending into the cheese sauce that makes it less intimidating and more inviting. It's become my secret weapon for feeding picky eaters and impressing guests at the same time.
Ingredients
- Elbow macaroni (400 g): The classic shape holds the cheese sauce perfectly in every bite, and cooking it just to al dente ensures it won't turn mushy during baking.
- Boneless, skinless chicken breast (500 g): Cut into bite-sized pieces so they cook quickly and distribute evenly throughout the casserole.
- Olive oil (2 tbsp for chicken, 1 tbsp for topping): Helps the chicken brown nicely and binds the panko topping so it crisps up in the oven.
- Salt, black pepper, dried Italian herbs: Simple seasonings that bring out the chicken's flavor without competing with the pesto.
- Basil pesto (100 g): The star ingredient that gives the chicken a fragrant, herby coating and adds brightness to the whole dish.
- Unsalted butter (3 tbsp): Forms the base of the roux for a silky cheese sauce that coats every noodle.
- All-purpose flour (3 tbsp): Thickens the milk into a luscious sauce, just whisk it constantly to avoid lumps.
- Whole milk (700 ml): Creates a rich, creamy sauce that's not too heavy, and whole milk keeps it from separating in the oven.
- Mozzarella cheese (150 g): Melts beautifully and adds that stretchy, gooey texture everyone loves.
- Parmesan cheese (100 g shredded, 30 g for topping): Brings a sharp, nutty depth that balances the creaminess of the other cheeses.
- Sharp cheddar cheese (100 g): Adds a tangy bite and classic mac and cheese flavor that feels familiar and comforting.
- Garlic powder (1/2 tsp): A subtle background note that enhances the savory richness without overpowering the pesto.
- Panko breadcrumbs (40 g): Creates a light, crunchy topping that turns golden and irresistible in the oven.
Instructions
- Prep your oven and dish:
- Preheat your oven to 200°C (400°F) and grease a large baking dish, about 23x33 cm. This ensures nothing sticks and cleanup stays easy.
- Cook the macaroni:
- Bring a large pot of salted water to a boil, then cook the macaroni until al dente according to package directions. Drain well and set aside, letting it steam dry a bit so it absorbs the sauce better.
- Sear and season the chicken:
- Heat 2 tablespoons of olive oil in a skillet over medium heat, add the chicken pieces, and season with salt, pepper, and Italian herbs. Cook for 6 to 8 minutes until golden and cooked through, then remove from heat and toss with the basil pesto until every piece is coated.
- Make the cheese sauce:
- In a large saucepan, melt the butter over medium heat, whisk in the flour, and cook for about a minute until it smells nutty. Gradually whisk in the milk, stirring constantly, until the mixture thickens into a smooth sauce after 4 to 5 minutes.
- Stir in the cheeses:
- Remove the saucepan from heat and stir in the mozzarella, Parmesan, cheddar, and garlic powder until melted and creamy. Taste and adjust the seasoning with salt and pepper as needed.
- Combine everything:
- In a large mixing bowl, gently combine the cooked macaroni, cheese sauce, and pesto chicken, folding until everything is evenly coated. Spoon the mixture into your prepared baking dish, spreading it out evenly.
- Prepare the topping:
- In a small bowl, mix together the panko breadcrumbs, grated Parmesan, and 1 tablespoon of olive oil until the crumbs are lightly coated. Sprinkle this mixture evenly over the top of the casserole.
- Bake until golden:
- Place the dish in the oven and bake for 20 to 25 minutes, until the casserole is bubbling around the edges and the topping is golden brown and crispy. Let it rest for 5 minutes before serving so the sauce can set slightly.
Save It One night, my daughter set the table without being asked while this was baking, and my husband poured glasses of water for everyone. We all sat down together, something that doesn't happen as often as I'd like, and talked about our day while passing around second helpings. That's when I realized this dish had become more than dinner, it was the reason we slowed down and gathered as a family.
Make-Ahead and Storage Tips
You can assemble the entire casserole up to a day ahead, cover it tightly with foil, and refrigerate until you're ready to bake. Just add an extra 5 to 10 minutes to the baking time if you're starting from cold. Leftovers keep well in an airtight container in the fridge for up to three days, and I've had great success reheating individual portions in the microwave with a splash of milk to loosen the sauce. If you want to freeze it, do so before baking, then thaw overnight in the fridge and bake as directed.
Flavor Variations to Try
I've swapped the basil pesto for sun-dried tomato pesto when I wanted something a bit sweeter and tangier, and it was fantastic. Adding a handful of sautéed spinach or kale to the mixture boosts the nutrition and adds pretty green flecks throughout. You could also stir in some cherry tomatoes or roasted red peppers for pops of color and flavor. If you're feeling adventurous, try mixing in a little smoked gouda or fontina in place of some of the cheddar for a smokier, more complex taste.
Serving Suggestions and Pairings
This casserole is rich and filling, so I like to serve it with a crisp green salad dressed in lemon vinaigrette to cut through the creaminess. Garlic bread or a warm baguette is perfect for mopping up any extra cheese sauce on your plate. A glass of chilled Sauvignon Blanc or a light Pinot Grigio pairs beautifully with the pesto and cheese.
- Try serving it alongside roasted broccoli or green beans for a complete meal.
- Leftover casserole makes an excellent lunch the next day, just reheat gently with a drizzle of milk.
- If you're feeding a crowd, double the recipe and use two baking dishes so everyone gets plenty.
Save It This casserole has earned a permanent spot in our weekly rotation, and I hope it does the same for you. There's something deeply satisfying about pulling a bubbling, golden dish from the oven and watching everyone's face light up.
Recipe FAQs
- → Can I make this ahead of time?
Yes, assemble the entire casserole up to 24 hours ahead, cover tightly, and refrigerate. Add 5-10 minutes to baking time if baking cold. You can also freeze it unbaked for up to 3 months.
- → What other cheeses work well in this dish?
Fontina adds excellent meltiness, smoked gouda brings depth, Gruyère offers nutty notes, or provolone provides mild creaminess. Mix up to three varieties for complex flavor profiles.
- → How do I prevent the topping from getting too dark?
Check after 15 minutes of baking. If browning too quickly, loosely tent with foil. Remove foil during the last 5 minutes to maintain crispiness.
- → Can I use different pasta shapes?
Shells, cavatappi, or penne capture sauce beautifully. Avoid long pasta or tiny shapes that might become mushy during baking.
- → Is homemade pesto better than store-bought?
Homemade offers fresher, brighter basil flavor and lets you control ingredients. Quality store-bought pesto works perfectly for weeknight convenience—just check for pine nuts if serving guests with allergies.
- → What sides pair well with this casserole?
A crisp green salad with vinaigrette cuts through the richness. Roasted vegetables like broccoli or asparagus add nutrition. Garlic bread completes the comforting meal.