Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups boneless skinless chicken breasts, diced
- 2 cups sharp cheddar cheese, freshly grated
- 2 cups whole milk
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 tsp garlic powder
- ½ cup breadcrumbs
Instructions
- 1. Cook the Pasta: Boil salted water in a large pot. Add elbow macaroni and cook until al dente. Drain and set aside.
- 2. Sauté the Chicken: In a skillet, melt 2 tbsp of butter over medium heat. Add diced chicken seasoned with salt and pepper, cooking until golden brown.
- 3. Create the Cheese Sauce: In a saucepan, melt remaining butter over medium heat. Whisk in flour until smooth, then gradually add milk while stirring until thickened. Stir in cheddar cheese until melted.
- 4. Combine Everything: In a large bowl, mix cooked macaroni, sautéed chicken, and cheese sauce until well-coated.
- 5. Add Toppings & Bake: Transfer to a greased baking dish and top with breadcrumbs. Bake at 350°F (175°C) for 20-25 minutes or until golden brown.
Notes
- For added flavor, consider seasoning the chicken with your favorite herbs or spices.
- Swap cheddar for gouda or mix in steamed broccoli for a veggie boost.
- Store leftovers in an airtight container for up to three days; reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg