Mac and Cheese Chive Biscuit

This creamy Mac and Cheese Chive Biscuit Bake has become a favorite in my house for busy weeknights and family get-togethers. Picture classic cheesy macaroni layered under a pillow of golden chive-flecked biscuits—every spoonful delivers comfort and nostalgia. It is the perfect all-in-one meal when you want something hearty and satisfying with just a handful of pantry staples.

I first whipped this up for a potluck, and it disappeared in minutes. My partner now requests it as our Sunday comfort meal tradition.

Ingredients

• Elbow macaroni: Adds chewy texture and catches plenty of cheese sauce Choose a quality pasta that holds its shape
• Unsalted butter: Lends rich flavor to both cheese base and biscuit topping Use cold butter for the biscuits and real butter for best taste
• All-purpose flour: Thickens the sauce to creamy perfection and gives structure to the biscuit Choose unbleached flour for best texture
• Whole milk: Makes the sauce silky and gives tender biscuits Full-fat milk is best here
• Dijon mustard: A little goes a long way for sharpness and depth Opt for smooth Dijon if possible
• Garlic powder: Subtle savory note without overpowering Fresh is strong but powder is even in every bite
• Ground black pepper: Gives warmth and gentle heat Freshly ground is always worth it
• Sharp cheddar cheese: The main cheese flavor Go for blocks you shred yourself for best melt
• Gruyère or mozzarella cheese: Adds extra melty cheesiness and stretch Gruyère is richer while mozzarella is creamier
• Baking powder: Lifts the biscuits and gives them airy texture Always check it is fresh for a good rise
• Salt: Balances flavors in every layer Choose fine sea salt for even seasoning
• Cold unsalted butter: For light flaky biscuit tops Keep it very cold and cut in quickly
• Fresh chives: Brings a subtle oniony bite Go for fresh over dried for color and taste
• You can swap chives for green onions or even parsley if preferred

Instructions

Preheat and Prepare the Pan:

Preheat oven to 200 degrees Celsius or 400 degrees Fahrenheit and lightly grease a baking dish about 23 by 33 centimeters or 9 by 13 inches to prevent sticking

Cook the Pasta:

Boil elbow macaroni in a large pot of well-salted water until just al dente Drain and set aside so it does not get mushy later

Make the Roux:

Melt butter in a saucepan over medium heat Whisk in the flour and cook for a full minute to remove any raw flavor and create a smooth base for your sauce

Build the Cheese Sauce:

Slowly whisk in the milk until the mixture is smooth and creamy Stir in Dijon mustard garlic powder black pepper and salt Continue stirring until the sauce thickens and coats the back of a spoon usually four to five minutes

Add the Cheeses:

Take the pan off heat then add the grated cheddar and Gruyère cheeses Stir gently until they are fully melted and the sauce is silky

Combine Pasta and Cheese Sauce:

Toss the drained macaroni into the sauce Bowl it all together so every noodle is coated then spread the mixture in your prepared baking dish

Make the Chive Biscuit Dough:

In a mixing bowl whisk flour baking powder and salt Add cold cubed butter Using a pastry cutter or your fingers rub until the mixture looks like coarse crumbs

Add Milk and Chives:

Stir in the milk and freshly chopped chives Gently mix until just combined but do not overwork If the dough feels dry add a bit more milk until it just comes together

Top the Casserole:

Drop spoonfuls of biscuit dough evenly over the mac and cheese Try to distribute the biscuits so every serving has a bit of both

Bake:

Slide the pan into your hot oven Bake for half an hour to thirty five minutes The topping should be golden brown and the filling will bubble at the edges

Rest Before Serving:

Let the bake stand for five minutes so the sauce thickens and you get perfect squares when serving

Pin

What I love most whenever I open the oven is that savory steam and burst of chive aroma Often my family is already lined up with plates in hand ready to dig in Sometimes we add a sprinkle of extra chives just before serving for a little pop of green

Storage Tips

Once cooled you can refrigerate leftovers in a well sealed container for up to three days Warm individual portions in the microwave with a damp towel over them or reheat the whole dish in the oven covered with foil The biscuit topping may soften a bit in the fridge but a quick bake or broil refreshes the texture

Ingredient Substitutions

If you are short on chives sliced green onions or even parsley work nicely For extra flavor try adding a dash of cayenne or smoked paprika to the cheese sauce Gluten free pasta and a gluten free baking mix can be used but texture will vary Vegan versions can be made with dairy free cheese and plant based butter and milk with a little added nutritional yeast for depth

Serving Suggestions

This bake is hearty enough to be the main event Serve with a crisp green salad steamed broccoli or vinegar slaw to balance the richness For extra comfort on chilly nights add a side of applesauce or roasted root veggies

Cultural and Historical Context

Macaroni and cheese has roots dating back to European casseroles but became an all American staple in the twentieth century The addition of biscuit topping nods to old fashioned pot pie crusts and Southern style biscuit cobblers In family potlucks and holiday tables this bake combines kid friendly familiar flavors with a cozy twist grown ups love

Seasonal Adaptations

Add cooked butternut squash or pumpkin puree to the cheese sauce for a fall spin Sautéed mushrooms or wilted spinach make great winter additions Fresh cherry tomatoes or summer corn can be mixed in during warmer months Try adding a handful of cooked bacon for a smoky pop Gruyère cheese gives a sophisticated flavor but mozzarella keeps it super creamy Herb biscuit toppings are forgiving so play with your favorites

Success Stories

One reader wrote to say she made this casserole for a picnic lunch and the kids barely left her a spoonful I have brought it to family reunions and always get second requests for the recipe Nothing beats the look on someone’s face when they try both the creamy cheese and the fluffy biscuit in one bite

Freezer Meal Conversion

Prepare the casserole up through step six without baking it Let cool completely then wrap well and freeze for up to three months Thaw in the fridge overnight Then add the biscuit topping and bake as directed adding ten extra minutes as needed This makes weeknight dinners super easy when you already have the base ready to go

Pin

I learned the hard way once by skipping the cooling step and my biscuits fell apart Give them that extra patience and you will be rewarded

Recipe FAQ

→ What cheeses work best for the filling?

Sharp cheddar provides classic tang, while Gruyère or mozzarella adds creaminess and depth.

→ Can I substitute chives in the biscuit topping?

Yes, green onions or parsley add a fresh pop of flavor if chives are unavailable.

→ How do I achieve extra fluffy biscuits?

Use cold butter and avoid overmixing the dough to ensure tender, airy biscuits.

→ Is it possible to make this dish ahead?

Assemble up to the baking step, refrigerate, then bake fresh for best texture and results.

→ What can I serve alongside this bake?

Pair with a crisp salad and white wine to complement the rich, creamy flavors.

→ Can I add additional ingredients for variation?

Mix in cooked bacon, sautéed mushrooms, or a pinch of spices for extra flavor and interest.