Creamy Baked Rigatoni Mac and Cheese with Crispy Breaded Chicken

Ingredients

• 12 oz rigatoni pasta
• 2 tbsp kosher salt, for pasta water, plus more to taste
• 4 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2.5 cups whole milk, warmed
• 0.5 cup heavy cream
• 1.5 cups sharp cheddar cheese, freshly shredded
• 0.75 cup Gruyère cheese, freshly shredded
• 2 oz cream cheese, softened and cubed
• 1 tsp Dijon mustard
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp freshly ground black pepper
• 0.75 tsp kosher salt
• 0.25 tsp smoked paprika
• 2 large boneless skinless chicken breasts (about 6 oz each)
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 0.5 tsp garlic powder
• 0.5 tsp smoked paprika
• 0.5 cup all-purpose flour
• 2 whole large eggs, beaten
• 1 cup plain dry breadcrumbs
• 0.25 cup finely grated Parmesan cheese
• 0.5 cup neutral oil (canola or vegetable) for frying

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray and set aside.

2. 2

   Place each chicken breast on a cutting board and, if thicker than 3/4 inch, cover with plastic wrap and pound with a meat mallet or the flat side of a rolling pin to an even 3/4-inch thickness. This ensures the chicken cooks through before the crust burns. Season both sides of each cutlet evenly with 1 tsp kosher salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, and 0.5 tsp smoked paprika. Set aside at room temperature while you prepare the pasta.

3. 3

   Set up your breading station: place the 0.5 cup flour in the first shallow bowl, beat 2 large eggs in the second bowl until fully combined with no streaks of white, and in the third bowl stir together 1 cup dry breadcrumbs and 0.25 cup grated Parmesan until evenly mixed.

4. 4

   Fill your large 6-quart pot with water and bring it to a rolling boil over high heat — the water should be vigorously bubbling before you add salt or pasta. Once boiling, add 2 tbsp kosher salt (the water should taste pleasantly salty, like mild sea water). Add the 12 oz rigatoni and cook for 2 minutes less than the package's al dente direction (usually about 9–10 minutes total; pull it at 7–8 minutes). The pasta should be pliable but still have a firm, chalky center — it will finish cooking in the oven. Reserve 1/2 cup of the starchy pasta water before draining, then drain the rigatoni in a colander. Do not rinse.

5. 5

   While the pasta boils, melt 4 tbsp unsalted butter in your 3-quart saucepan over medium heat. Once the butter is fully melted and beginning to foam (about 1 minute), add 3 tbsp all-purpose flour all at once. Whisk constantly for 1.5–2 minutes until the mixture turns pale golden and smells faintly nutty — this cooks out the raw flour taste. Do not let it brown.

6. 6

   Still whisking, slowly pour in the 2.5 cups of warm whole milk in a thin, steady stream, then add the 0.5 cup heavy cream. Pour gradually and keep whisking to prevent lumps. Increase heat to medium-high and continue whisking until the sauce thickens noticeably and coats the back of a spoon, about 5–7 minutes. You'll know it's ready when you draw a finger across the back of the spoon and the line holds clean.

7. 7

   Reduce heat to low. Add the 1 tsp Dijon mustard, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.75 tsp kosher salt, 0.5 tsp black pepper, and 0.25 tsp smoked paprika. Stir to combine. Now add the 2 oz cubed cream cheese and stir until fully melted and smooth, about 1 minute.

8. 8

   Remove the saucepan from heat. Add the shredded cheddar and Gruyère in three separate handfuls, stirring vigorously with a wooden spoon after each addition until completely melted before adding more. Adding cheese off heat prevents the proteins from seizing and turning grainy. Taste the sauce — it should be rich, savory, and slightly sharp. Adjust with an extra pinch of salt if needed.

9. 9

   Add the drained rigatoni to the cheese sauce and fold gently with a spatula until every tube is thickly coated. If the sauce seems too thick to coat easily, stir in 2–4 tbsp of the reserved pasta water to loosen it to a creamy, pourable consistency. Pour the mixture into the prepared 9x13-inch baking dish and spread evenly.

10. 10

    Place the baking dish uncovered in the preheated 375°F oven. Bake for 20–25 minutes until the edges are visibly bubbling and the top has turned a deep golden amber in spots. The surface should look set, not wet or jiggly. Remove from oven and let rest for 5 minutes — this allows the sauce to tighten slightly so it scoops cleanly.

11. 11

    While the mac and cheese bakes, bread the chicken: working one cutlet at a time, dredge it in the flour, pressing firmly so the flour adheres to all surfaces and shaking off the excess. Dip it in the beaten egg, letting any drips fall off, then press it firmly into the breadcrumb-Parmesan mixture, coating both sides completely and pressing the crumbs in so they stick. Set breaded cutlets on a plate or rack.

12. 12

    Pour 0.5 cup neutral oil into your 12-inch nonstick skillet and heat over medium-high heat for 2–3 minutes. To test if the oil is ready, drop a single breadcrumb into the pan — it should sizzle immediately and turn golden within 20 seconds. The oil temperature should be approximately 350°F (175°C). If it smokes heavily, reduce heat slightly.

13. 13

    Carefully lay one breaded chicken cutlet away from you into the hot oil using tongs. Add the second cutlet if space allows. Do not move or press the chicken for the first 3–4 minutes — leaving it undisturbed develops a cohesive, crispy crust. After 3–4 minutes, lift an edge with tongs to peek: the bottom should be a deep, even golden brown. Flip once and cook the second side for another 3–4 minutes.

14. 14

    Check doneness with an instant-read thermometer inserted into the thickest part of the chicken — it must read 165°F (74°C). Transfer the cooked cutlets to a wire rack or paper towel-lined plate. Do not stack them, as stacking traps steam and softens the crust. Let them rest for 3 minutes before slicing or serving.

15. 15

    Using a large spoon or spatula, scoop a generous portion of the bubbling, golden mac and cheese onto one side of each plate. Slice the rested chicken cutlets crosswise into 3–4 pieces or serve whole alongside the pasta. Serve immediately while the mac and cheese is creamy and the chicken crust is still audibly crispy when pressed.

Tools you’ll need

• large pot (6-quart) for boiling pasta
• medium saucepan (3-quart) for cheese sauce
• 9x13-inch baking dish
• 12-inch nonstick skillet for frying chicken
• sharp chef's knife
• cutting board
• meat mallet or rolling pin
• three shallow bowls for breading station
• wooden spoon or silicone spatula
• whisk
• colander
• instant-read thermometer
• tongs
• aluminum foil

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