First off, thank you so much for stopping by here today! I’m truly grateful that you’re sharing a little bit of your day with me, and I can’t wait to introduce you to a recipe that is equal parts comfort food and showstopper. The Loaded Mac and Cheese Tower (Crispy Chicken Stack) is everything indulgent we crave in one towering, melty, golden creation. Think: layers of creamy, cheesy macaroni sandwiched between crispy chicken cutlets and topped with smoky bacon. Yes, it’s as dreamy as it sounds.
What is the Loaded Mac and Cheese Tower?
This isn’t your average mac and cheese. It’s mac and cheese with a crispy chicken twist—built like a tower, layer by layer. Picture this: golden-fried chicken breasts stacked high with ultra-creamy, triple-cheese macaroni in between. Topped with salty bacon bits and fresh herbs, this dish turns simple ingredients into a crave-worthy stack of goodness.
Reasons to Love This Recipe
I’ve made a lot of comfort food in my day, but this one might just top the list. Here’s why:
- Anything but boring!! That gorgeous stack is guaranteed to spark oohs and ahhs at the table.
- Crispy outside, creamy inside—the best of both worlds.
- Hearty enough to be the star of the show at any gathering or cozy night in.
- Completely customizable with different cheeses, herbs, or protein swaps.
What Does It Taste Like?
Rich, cheesy, and savory with just the right balance of crunch and creaminess. The chicken is crisp on the outside, tender on the inside, and seasoned with garlic and paprika to give it a little kick. Then there’s the mac—super creamy, thanks to three kinds of cheese. The bacon brings smoky saltiness, and the fresh herbs brighten the whole thing up. It’s a flavor symphony in every bite!
Benefits of This Recipe
- One dish, all-in-one meal: You’ve got protein, carbs, and dairy all wrapped into one.
- Great for meal prep: You can make all the components ahead of time and just assemble when ready.
- Feeds a crowd: Doubles easily and looks stunning when served.
- Freezer-friendly components: Freeze the fried chicken or the mac and cheese separately to simplify weeknight cooking.
Ingredients
For the Crispy Chicken Layers
- 2 large chicken breasts (sliced into cutlets)
- 1 cup flour
- 2 eggs (beaten)
- 2 cups panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- Salt & pepper, to taste
- Oil, for frying
For the Mac & Cheese
- 2 cups elbow macaroni (cooked al dente)
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk (warm)
- 2 cups shredded cheddar cheese
- 1 cup mozzarella cheese
- ½ cup Parmesan cheese
- ½ tsp mustard powder (optional, for flavor)
- Salt & pepper, to taste
For the Toppings
- ½ cup cooked bacon bits
- 2 tbsp fresh parsley or chives, chopped
Kitchen Tools You’ll Need
- Sharp knife and cutting board
- Three shallow bowls (for breading station)
- Skillet or deep frying pan
- Saucepan (for the roux and cheese sauce)
- Whisk
- Mixing spoon or spatula
- Serving plate or shallow bowl for stacking
Ingredient Additions & Substitutions
- Cheese swaps: Try gouda, fontina, or even pepper jack for a spicier kick.
- Protein swap: Use crispy tofu or breaded cauliflower for a vegetarian version.
- Breadcrumbs: Crushed cornflakes or seasoned Italian breadcrumbs work great too.
- Bacon alternative: Crumbled turkey bacon or vegetarian bacon bits.
- Herbs: Try thyme, basil, or green onions for a flavor variation.
How to Make the Loaded Mac and Cheese Tower
Step 1: Prepare the Crispy Chicken
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper. Dredge the chicken cutlets in flour, dip into the egg, then coat with seasoned breadcrumbs.
Heat oil in a skillet over medium heat. Once hot, fry the chicken for 4–5 minutes per side, or until golden brown and cooked through. Place on paper towels to drain excess oil.
Step 2: Make the Mac & Cheese
In a medium saucepan, melt butter over medium heat. Add flour and whisk to form a roux; cook for 1 minute. Slowly add warm milk while whisking constantly until the sauce thickens.
Reduce heat and stir in cheddar, mozzarella, and Parmesan cheese until smooth and melty. Add mustard powder (if using), and season with salt and pepper. Stir in the cooked macaroni and coat well.
Step 3: Build the Tower
Grab a serving plate or shallow dish. Start with a generous spoonful of mac and cheese. Place a crispy chicken cutlet on top. Spoon more mac and cheese over it, spreading it out slightly. Repeat layers, ending with mac on top.
You can go two or three layers high—depending on how dramatic you want it!
Step 4: Top It Off
Sprinkle the tower with crispy bacon bits and fresh herbs. Let the cheesy goodness drip over the sides—it’s all part of the charm!
What to Serve with a Mac and Cheese Chicken Stack
This dish is a full meal on its own, but if you want to round it out, here are some tasty side ideas:
- Light green salad with vinaigrette (for a fresh contrast)
- Roasted broccoli or green beans
- Pickles or pickled jalapeños (for acidity)
- Corn on the cob
- Iced tea or a cold beer
Tips for the Best Crispy Chicken Stack
- Use a thermometer to make sure your oil is at the right temperature (about 350°F) to avoid greasy chicken.
- Don’t overcrowd the pan—fry in batches for the crispiest result.
- Warm the milk before adding to the roux to help it thicken faster.
- Use freshly shredded cheese—it melts better than the pre-packaged kind.
- Build the tower while everything is still warm for that oozy, melty effect.
Storage Instructions
Fridge: Store components separately in airtight containers for up to 4 days. Reheat in the oven or air fryer to keep the chicken crispy.
Freezer: Freeze the cooked chicken cutlets and mac and cheese separately for up to 2 months. Reheat directly from frozen in the oven for the best texture.
To reassemble: Reheat everything and layer just before serving.
Frequently Asked Questions
Can I bake the chicken instead of frying it?
Absolutely! Bake at 400°F for 20–25 minutes or until crispy and cooked through. Spraying with cooking oil helps the breadcrumbs brown nicely.
Can I make this ahead?
Yes—prep all the components a day ahead. Just reheat and assemble when ready to serve.
Can I make this gluten-free?
Definitely. Use gluten-free breadcrumbs, gluten-free pasta, and swap the flour in the roux for a gluten-free version like rice flour or cornstarch.
How do I keep the chicken crispy?
Cool it on a wire rack instead of paper towels if you’re making in advance—it helps prevent sogginess.
Wrapping It Up
The Loaded Mac and Cheese Tower is a celebration of flavor, texture, and unapologetic indulgence. It’s the kind of recipe you make when you want to wow your family or treat yourself to something that feels restaurant-worthy—but made with love right in your own kitchen.
I’m kicking myself for not having shot it, because the layers are just that gorgeous. Trust me—you’ll want to take a picture before you dig in!
If you loved this recipe, don’t miss out on these peach-forward comfort classics too:
- Peach BBQ Chicken Thighs
- Peach Glazed Pork Chops
- Skillet Peach Cornbread
Let’s Connect!
If you make this recipe, I’d love to see it! Share your creation on Pinterest and tag me so I can drool over your tower. Don’t forget to leave a review and tell me how it turned out for you!
Nutritional Information (per serving, approx.)
Calories: 710
Protein: 35g
Carbs: 45g
Fat: 42g
Fiber: 2g
Sugar: 5g
Sodium: 980mg
Loaded Mac and Cheese Tower (Crispy Chicken Stack)
Description
This Loaded Mac and Cheese Tower is comfort food on a whole new level! Crispy fried chicken cutlets are layered with ultra-creamy, triple-cheese macaroni and topped with smoky bacon and fresh herbs. It’s cheesy, crunchy, melty—and absolutely made to impress! Perfect for family dinners, special weekends, or whenever you’re craving something bold and satisfying. Stack it high and serve it proud!
Ingredients
For the Crispy Chicken Layers
2 large chicken breasts (sliced into cutlets)
1 cup flour
2 eggs (beaten)
2 cups panko breadcrumbs
1 tsp garlic powder
1 tsp paprika
Salt & pepper, to taste
Oil, for frying
For the Mac & Cheese
2 cups elbow macaroni (cooked al dente)
2 tbsp butter
2 tbsp flour
2 cups milk (warm)
2 cups shredded cheddar cheese
1 cup mozzarella cheese
½ cup Parmesan cheese
½ tsp mustard powder (optional, for flavor)
Salt & pepper, to taste
For the Toppings
½ cup cooked bacon bits
2 tbsp fresh parsley or chives, chopped
Instructions
Prep the Chicken
Set up a breading station with three shallow bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper. Dredge each chicken cutlet in flour, then dip in egg, and finally coat well with the seasoned breadcrumbs.Fry the Chicken
In a large skillet, heat oil over medium heat. Fry each cutlet for 4–5 minutes per side or until golden brown and cooked through. Drain on paper towels or a wire rack to keep them crispy.Make the Mac and Cheese
In a saucepan over medium heat, melt butter and whisk in the flour to form a roux. Cook for 1 minute, then slowly whisk in warm milk until thickened. Lower the heat and stir in cheddar, mozzarella, and Parmesan until creamy and smooth. Add mustard powder (if using), season with salt and pepper, and fold in the cooked macaroni.Build the Tower
On a plate, start with a layer of mac and cheese. Place a crispy chicken cutlet on top, then add another layer of mac and cheese. Repeat to build 2–3 layers, ending with a final spoonful of cheesy pasta on top.
Top and Serve
Sprinkle with bacon bits and fresh herbs. Let the cheesy layers ooze for that mouthwatering tower effect. Serve warm and enjoy every bite!
Notes
Make-Ahead Tip: You can prep the chicken and mac and cheese a day ahead. Just reheat and stack before serving!
Baking Option: Prefer not to fry? Bake chicken cutlets at 400°F for 20–25 minutes until golden and cooked through.
Cheese Swap Ideas: Try fontina, gouda, or pepper jack for a different flavor spin.
Vegetarian Variation: Use breaded eggplant or crispy tofu instead of chicken—and skip the bacon.
Serving Suggestion: Pair with a light salad or roasted veggies to balance the richness of the dish.
