Chicken Marsala Mac and Cheese

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 Servings 1x

This decadent twist on mac and cheese will be a hit with the whole family! Grab a rotisserie chicken from the store to make this cheesy dinner even quicker!



  • 2 cups cooked, shredded chicken
  • 1 lb. pipette or elbow macaroni, or any short-tube pasta you like
  • 10 oz. mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/2 c. onion, chopped
  • 1/2 t. garlic powder
  • 3 1/2 c. whole milk
  • 1/3 c. flour
  • 1/2 c. marsala wine plus 2 T., separated
  • 4 oz. pancetta, diced and cooked until crispy and drained of any grease
  • 2 cups white cheddar, grated
  • 2 cups gruyere cheese, grated
  • 4 T. butter
  • 1 t. salt
  • 1/2 t. fresh ground black pepper
  • 1 T. fresh thyme, stemmed and chopped
  • 1 t. dijon mustard
  • 1 t. worcestershire sauce


  1. Start a large pot of water to boil and cook your pasta for 8 minutes, just a little under cooked.
  2. Drain the pasta and set aside.
  3. In a large pot, melt the butter and add the sliced mushrooms.
  4. Cook for 7-8 minutes, then add the onion and garlic.
  5. Add the flour to the pan and stir for 3-4 minutes until he flour has cooked out.
  6. Pour in the marsala wine and scrape up the browned parts on the bottom of the pan.
  7. Add in the milk, whisking while pouring.
  8. Whisk the mixture well and simmer for 10 minutes until thickened.
  9. Next add in the salt, pepper, garlic powder, mustard, worcestershire sauce and fresh thyme.
  10. Add the cheese to the pot by handfuls, stirring after each time to make sure the cheese is blended into the sauce well.
  11. Next start adding in the shredded chicken and your cooked pasta.
  12. Pour in the 2 extra tablespoons of marsala and stir once more.
  13. Stir until the chicken and pasta are well incorporated into the sauce and then top with the crispy pancetta.
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American