Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp butter
- ¼ cup all-purpose flour
- 1 cup breadcrumbs
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
Instructions
- Preheat oven to 350°F (175°C).
- Boil water in a large pot and cook elbow macaroni until al dente (7-9 minutes). Drain and set aside.
- In a skillet, melt butter over medium heat. Season chicken with salt, pepper, and garlic powder; sauté until golden brown (6-7 minutes per side). Cut into bite-sized pieces.
- In a saucepan, melt remaining butter over medium heat, whisk in flour to form a roux. Gradually add milk while stirring until thickened (5-8 minutes). Stir in cheese until melted; mix in pasta until evenly coated.
- Combine chicken with pasta mixture in a greased baking dish. Top with breadcrumbs and bake for 20-25 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg