Chicken Cordon Bleu Mac and Cheese

Wisconsin swiss, cheddar and Grand Cru cheese work together in Chicken Cordon Bleu Mac and Cheese for an updated, cheesy take on this classic favorite.

Print Recipe

Servings: 8


  • 1/4 cup butter
  • 1 pound boneless, skinless chicken breasts, cut in small pieces
  •   Salt and black pepper to taste
  • 1/2 pound smoked deli ham, sliced 1/2 inch thick and cubed
  • 10 ounces penne pasta
  • 1/4 cup flour
  • 3 cups milk
  • 1 cup (4 ounces) Wisconsin white cheddar cheese, shredded and divided
  • 1 cup (4 ounces) Wisconsin Grand Cru Cheese, shredded and divided
  • 1 cup (4 ounces) Wisconsin swiss cheese, shredded and divided


Preheat oven to 375°F. Butter 3-quart baking dish; set aside.

Season chicken with salt and pepper. Butter bottom of large, non-stick skillet. Sauté chicken over medium-high heat until cooked through. Add ham, cook 1-2 minutes more, or until heated through. Remove to plate. Set aside. Meanwhile add pasta to large pot of salted, boiling water. Cook according to directions until just under al dente. Drain then set aside.

Melt butter in same large skillet over medium heat. Sprinkle in flour and whisk 30 seconds. Slowly whisk in milk. Season with salt and pepper and cook, stirring near constantly until mixture is thick and bubbly, about 10 minutes. Turn off heat and remove skillet from hot burner.

Add 3/4 cup of each cheese into skillet. Stir until smooth. Add cooked chicken, ham and pasta. Stir to combine. Pour into prepared baking dish. Top with remaining cheese and bake 30-35 minutes or until golden brown and bubbly.

Print Recipe x
Select Recipe print size

Include Recipe photo in print out?

Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.