Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 2 cups whole milk
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 tsp garlic powder
- Salt and pepper to taste
- ½ cup breadcrumbs (optional)
Instructions
- 1. Cook the Pasta: Boil water in a large pot. Add macaroni and cook until al dente, about 8 minutes. Drain and set aside.
- 2. Sauté the Chicken: In a skillet over medium heat, melt 2 tbsp of butter. Add cubed chicken seasoned with salt and pepper. Cook until golden brown and no longer pink, approximately 6–7 minutes.
- 3. Create the Cheese Sauce: In another saucepan, melt remaining butter over medium heat. Stir in flour until combined; cook for about 1 minute. Gradually whisk in milk until smooth and thickened, about 3–5 minutes.
- 4. Add Cheese: Lower the heat and mix in shredded cheddar until melted.
- 5. Combine Everything: Fold cooked pasta and sautéed chicken into the cheese sauce until every noodle is coated.
- 6. Bake (Optional): Transfer to a greased baking dish, sprinkle breadcrumbs on top, and bake at 350°F (175°C) for about 20 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 570
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg