Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1 lb)
- 8 oz elbow macaroni (or shells/cavatappi)
- 2 cups sharp cheddar cheese (shredded)
- 2 cups whole milk
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Season chicken breasts with salt and pepper. Sear in a skillet over medium heat for about 5 minutes per side until golden brown and cooked through (internal temperature of 165°F).
- Cook elbow macaroni in salted boiling water for about 7-8 minutes until al dente; drain, reserving half a cup of pasta water.
- In a separate saucepan, melt butter over medium heat. Gradually whisk in flour to create a roux; cook for about 2 minutes.
- Slowly add milk while whisking until smooth. Cook until thickened (about 5 minutes), then stir in shredded cheddar cheese until melted.
- Dice cooked chicken and combine it with the pasta and cheese sauce in a large bowl, mixing well.
- Transfer the mixture into a greased baking dish, optionally topping with extra cheese. Bake uncovered for about 20 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg