What Is Chicken Shawarma Mac and Cheese?
Chicken Shawarma Mac and Cheese is the ultimate fusion of cozy American comfort food and bold Middle Eastern flavor. Instead of serving shawarma chicken in a wrap, you slow-cook it with warm spices like cumin, coriander, paprika, turmeric, and cinnamon, then shred it and fold it into a creamy mac and cheese base. The slow cooker handles most of the work, turning basic ingredients into a rich, layered dish where every bite has spiced chicken, tender pasta, and melted cheese. Quick pickled red onions and parsley on top brighten the whole bowl and make it look as good as it tastes.
How the Slow Cooker Makes This Recipe Easier
Using a slow cooker for Chicken Shawarma Mac and Cheese turns what could be a multi-step stovetop recipe into a mostly hands-off meal. First, you let the crockpot cook the chicken low and slow in the shawarma spice blend so it becomes tender and deeply seasoned. Once the chicken is done, you shred it right in the pot and add dry pasta, broth, milk, and butter. The pasta cooks directly in the flavorful liquid, saving you from boiling a separate pot. With just a few stirs and a final addition of cheese and yogurt, you get creamy mac and cheese without babysitting the stove.
Pro Tip 💡 :
“For extra richness, sprinkle a little more shredded cheese on top before serving and let it melt over the hot mac and cheese.”
Flavor Profile: Creamy, Spiced, and Bright
This Chicken Shawarma Mac and Cheese hits several flavor notes at once. The base is classic comfort: melty cheddar and mozzarella, butter, and creamy sauce clinging to elbow macaroni. Layered into that is the warmth of shawarma spices—cumin, coriander, paprika, turmeric, and a hint of cinnamon—that makes the chicken fragrant and exciting without being overpowering. Greek yogurt and lemon juice brighten the richness and add a subtle tang, keeping the dish from feeling heavy. Finally, quick pickled red onions and fresh parsley on top cut through the creaminess with a crunchy, citrusy bite and add a beautiful pop of color.
How Spicy Is Chicken Shawarma Mac and Cheese?
By default, this Chicken Shawarma Mac and Cheese is designed to be flavorful rather than fiery. The chili flakes in the shawarma seasoning are optional, and even if you use them, they add gentle heat more than intense spice. This makes the recipe approachable for families and spice-sensitive eaters who still want something interesting. If you love bolder heat, you can increase the chili flakes, add a pinch of cayenne, or drizzle hot sauce over individual servings. The nice thing about this fusion dish is that you can keep the base mild and let each person customize their bowl with extra spice.
Pasta and Texture Tips for the Perfect Mac and Cheese
Getting the pasta texture right is important for this Chicken Shawarma Mac and Cheese. Because the macaroni cooks directly in the slow cooker with the broth and milk, it absorbs flavor as it softens. To avoid mushy pasta, stir it every ten minutes during the final cooking phase and start checking for doneness early. If the sauce thickens too much, you can add a splash of extra broth or milk to loosen it back into a creamy consistency. The goal is velvety, scoopable mac and cheese with just enough sauce to coat every bite of pasta and chicken.
Looking for more delicous comfort recipes?
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- Bright, Zesty & Effortless: Slow Cooker Lemon Herb Chicken and Rice
Protein and High-Protein Angle
This recipe naturally leans high in protein thanks to the combination of chicken, cheese, and Greek yogurt. Using 1.5 pounds of chicken plus generous amounts of shredded cheddar, mozzarella, and yogurt makes each serving satisfying and filling. If you want to push the high-protein angle further, you can increase the chicken to 2 pounds or swap some of the regular pasta for a high-protein brand made with chickpeas or lentils. You still get the indulgent feel of mac and cheese, but with more staying power and better macros, making it a great option for busy nights when you want both comfort and substance.
Make-Ahead, Storage, and Reheating Tips
Chicken Shawarma Mac and Cheese can be made ahead, but like most pasta dishes, it thickens as it cools. For the best texture, cook it until the pasta is just tender, then let it cool slightly before storing. Keep leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of milk or broth, cover, and warm gently on the stovetop or in the microwave, stirring occasionally. The sauce will loosen back up and become creamy again. Add fresh pickled onions and parsley right before serving so the topping stays bright and crunchy.
Toppings, Sides, and Serving Ideas
Toppings are a big part of what makes this Chicken Shawarma Mac and Cheese special. Quick pickled red onions bring acid and crunch, while fresh parsley adds color and freshness. You can also sprinkle a bit of smoked paprika or extra shredded cheese over individual bowls. Since the dish is quite rich and filling on its own, simple sides work best—a crisp green salad, cucumber-tomato salad, or roasted vegetables all pair nicely. You can serve it in shallow bowls for a casual family dinner or in smaller portions as a fun, unexpected side dish at a gathering or potluck.
Print
Recipe: Slow Cooker Chicken Shawarma Mac and Cheese
- Total Time: 4 hours 50 minutes on Low or 2 hours 50 minutes on High
- Yield: Serving 4
Description
Creamy slow cooker mac and cheese loaded with tender shawarma-spiced chicken, bright pickled red onions, and fresh parsley for an unforgettable fusion comfort dinner.
Ingredients
For the Shawarma Chicken:
- 1.5 lb (680 g) boneless skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp turmeric
- ½ tsp ground coriander
- ¼ tsp cinnamon
- ¼ tsp chili flakes, optional
- Juice of 1 lemon
- 3 garlic cloves, minced
For the Mac and Cheese:
- 8 oz (225 g) elbow macaroni or other short pasta
- 2 cups (480 ml) low-sodium chicken broth
- 1 cup (240 ml) milk
- 1 cup (120 g) shredded mozzarella or Monterey Jack
- 1 cup (120 g) shredded cheddar
- ¼ cup (60 g) plain Greek yogurt or sour cream
- 1 tbsp butter
- 1 tbsp lemon juice, to brighten
- Salt and pepper, to taste
- Quick Pickled Red Onions and Garnish
- ½ red onion, thinly sliced
- 2 tbsp lemon juice
- 1 tbsp white vinegar
- Pinch of salt
- Pinch of sugar
- Fresh parsley, chopped, for garnish
Instructions
- In a bowl, add the chicken, olive oil, kosher salt, black pepper, paprika, cumin, garlic powder, turmeric, ground coriander, cinnamon, chili flakes if using, minced garlic, and lemon juice. Toss until the chicken is evenly coated with the spices.
- Place the seasoned chicken in the slow cooker in an even layer.
- Cook on Low for 4 to 5 hours or on High for 2 to 3 hours, until the chicken is tender and cooked through.
- Transfer the cooked chicken to a plate or cutting board and shred it with two forks.
- Return the shredded chicken to the slow cooker and keep it on Warm or Low.
- Add the uncooked macaroni, chicken broth, milk, and butter to the slow cooker. Stir gently so the pasta is mostly submerged in the liquid.
- Cook on High for 30 to 40 minutes, stirring every 10 minutes, until the pasta is tender and the liquid has thickened into a creamy sauce. Add a splash of extra broth or milk if it becomes too thick.
- Turn the slow cooker to Low. Stir in the shredded mozzarella or Monterey Jack, shredded cheddar, Greek yogurt, and lemon juice until the cheese is melted and the sauce is smooth and creamy. Taste and adjust salt and pepper as needed.
- While the mac and cheese finishes, make the quick pickled onions by combining the sliced red onion, lemon juice, white vinegar, salt, and sugar in a small bowl. Toss and let sit 10 minutes, stirring occasionally, until vibrant and slightly softened.
- To serve, spoon the creamy shawarma mac and cheese into bowls. Top with quick pickled red onions and chopped parsley. Optional: drizzle with extra lemon juice just before serving.
Notes
- For a milder flavor, reduce or omit the chili flakes in the shawarma seasoning.
- If the mac and cheese thickens too much as it sits, stir in a little extra warm milk or broth to loosen it.
- You can use high-protein or whole wheat pasta to boost the protein and fiber content of the dish.
- Leftovers keep 2 to 3 days in the fridge. Reheat gently with a splash of liquid to bring back the creaminess.
- For extra richness, sprinkle a little more shredded cheese on top before serving and let it melt over the hot mac and cheese.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes on Low or 2 hours 30 minutes on High
- Category: Dinner
- Method: Slow Cook
- Cuisine: Fusion, Middle Eastern, American
Nutrition
- Serving Size: 1 Serving
- Calories: 700g
- Fat: 32g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 45g
Keywords: Chicken Shawarma Mac and Cheese
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