Mac and Cheese Chive Biscuit

Nothing beats the cozy embrace of macaroni and cheese layered beneath clouds of buttery chive biscuits. This crowd pleasing casserole is what I reach for every time I want guaranteed smiles around the dinner table. It transforms classic comfort food into something playful and shareable—ideal for family dinners or bringing to your next potluck.

The day I first baked this for my sister’s birthday, the kitchen filled with laughter and the scent of chives and bubbling cheddar—now it is a requested favorite at every big family gathering.

Ingredients

• Elbow macaroni: Essential for that classic bite Look for a sturdy brand that stays slightly firm after boiling
• Unsalted butter: Lends the sauce and biscuits a rich base Quality butter means flakier biscuits
• All purpose flour: Thickens both sauce and biscuit dough Choose unbleached for best texture
• Whole milk: Provides creaminess to sauce and keeps biscuits moist Go for full fat for optimal flavor
• Dijon mustard: Gives the cheese sauce a gentle tang A small spoonful wakes up the whole casserole
• Garlic powder and black pepper: Add a warm, peppery depth Use freshly ground pepper for brightness
• Salt: Essential to flavor every component Taste as you go to prevent overseasoning
• Sharp cheddar cheese: Packs a flavorful punch Always grate your own from a block for smooth melting
• Gruyère or mozzarella cheese: Offers stretch and creamier texture Gruyère adds nuttiness mozzarella is milder
• Chive biscuit topping: Fresh chives infuse a gentle oniony note Chop right before mixing to preserve freshness
• Baking powder: The lift behind every fluffy biscuit Double check yours is still active for rise
• Cold unsalted butter: This is the secret to delicate, flaky biscuits Keep it very cold while working into flour
• Additional milk: Moistens the biscuit dough Only add a splash as needed to prevent overmixing

Instructions

Prep the Dish:

Lightly grease your baking dish with butter or oil to prevent sticking and create golden biscuit bottoms

Cook the Pasta:

Boil the macaroni in salted water until just al dente so it will not overcook in the oven Drain thoroughly and set aside as any extra water can thin the sauce

Build the Cheese Sauce:

Melt the butter in a saucepan over medium heat then whisk in flour Stir for a full minute until the paste smells nutty and loses the raw flour scent

Finish the Sauce:

Slowly pour in the milk while whisking so no lumps form Stir in Dijon mustard garlic powder pepper and salt Let simmer until thickened to a silky texture

Melt in Cheese:

Remove pan from heat and add cheddar and Gruyère or mozzarella Stir until everything is smooth and glossy

Combine Pasta and Sauce:

Fold drained pasta into the cheese sauce until every noodle is coated Spread this evenly into your greased dish

Make the Biscuit Dough:

In a bowl whisk flour baking powder and salt Cut in cold butter with a pastry cutter or fingertips until the texture resembles coarse sand

Add Chives and Milk:

Mix in chopped chives then pour in milk Stir gently just until combined and add a few drops extra milk only if the dough is dry Avoid heavy mixing to keep biscuits tender

Top the Casserole:

Spoon the biscuit mixture across the surface of the macaroni and cheese leaving small gaps These will puff during baking for a rustic look

Bake to Perfection:

Slide the dish into a hot oven and bake until the biscuits are deeply golden the cheese is bubbling and the topping sounds hollow when tapped

Rest and Serve:

Let the casserole cool for five minutes to allow clean slicing and easy serving

Save

I find chives absolutely magical in this biscuit topping Their brightness cuts the richness of the cheese and butter A family tradition now is to let kids sprinkle the chives for good luck before baking

Storage Tips

Let leftovers cool and cover tightly with foil or plastic wrap Store in the fridge for up to four days Individual portions can be microwaved or reheated in a low oven for the best texture

Ingredient Substitutions

No chives available Toss in finely sliced green onions or flat leaf parsley Gluten free pasta and an all purpose gluten free flour blend work well for those with dietary needs For extra flavor swap a third of the cheddar for spicy pepper jack

Serving Suggestions

Pair this warm bake with a crisp green salad or lemony steamed broccoli For hearty eaters add roasted tomatoes or a tangy apple slaw A glass of chilled white wine brings out the cheese’s best notes

Cultural and Historical Context

Macaroni and cheese is a timeless American comfort dating back centuries It has evolved with every household adding its own twists Like biscuit toppers found in classic cobblers this dish blends Southern baking tradition with Northern comfort food

Seasonal Adaptations

In spring add a big handful of fresh green peas with the pasta In autumn toss sautéed mushrooms or roasted butternut squash into the macaroni Use wild garlic or other tender herbs when chives are out of season

Save

Loved the golden biscuits so much that I started doubling the biscuit topping in winter months It makes the whole kitchen smell like a bakery Friends have shared that their picky eaters devoured this bake and begged for seconds At our last potluck someone who had never baked biscuits before successfully brought this dish finding the whole method stress free To freeze assemble up to the baking step Wrap tightly and freeze for up to three months Bake directly from frozen but add 10 to 15 minutes to the baking time The biscuits stay tender and the cheese sauce reheats like a dream

Recipe Questions & Answers

→ What cheeses work best for the sauce?

Sharp cheddar delivers strong flavor, while Gruyère or mozzarella add creamy texture and a mild finish.

→ Can I prepare the biscuit topping ahead of time?

Yes, you can mix the dry ingredients and cut in butter earlier, but add milk and chives just before baking.

→ What pasta shape is recommended?

Elbow macaroni holds the sauce well, but small shells or penne also work for a similar creamy result.

→ Are there ingredient substitutions for chives?

Green onions or parsley can replace chives for a fresh, herbal touch in the biscuit topping.

→ How do I make this dish extra flavorful?

Try mixing in smoked paprika, cayenne pepper, or adding sautéed mushrooms and cooked bacon to the macaroni layer.

→ Is this bake suitable for vegetarians?

Yes, as prepared, it uses no meat. Adding bacon will make it non-vegetarian.