Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Smoked paprika (optional)
Instructions
- Cook elbow macaroni according to package instructions until al dente; drain and set aside.
- In a skillet, melt 2 tablespoons of butter over medium heat. Add cubed chicken seasoned with salt and pepper; cook until golden brown, about 5-7 minutes.
- In a separate saucepan, melt remaining butter over medium heat. Stir in flour to create a roux, cooking until golden brown.
- Gradually whisk in milk until smooth and thickened; then stir in shredded cheddar until melted.
- Combine cooked chicken with drained pasta and cheese sauce in the skillet, mixing well.
- Preheat oven to 350°F (175°C). Transfer mixture to a greased baking dish and bake for 20-25 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 550
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg