Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, grated
- 2 cups whole milk
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- Salt and pepper to taste
Instructions
- Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- Heat oil in a skillet over medium heat; cook chicken until golden brown (6-7 minutes). Set aside.
- Boil salted water in a pot; cook macaroni according to package instructions until al dente. Drain.
- In a saucepan, melt butter over medium heat. Whisk in flour until smooth; cook for 1-2 minutes before whisking in milk until thickened.
- Stir in grated cheddar until melted and smooth.
- In a large bowl, combine cooked pasta, chicken, and cheese sauce; mix well and transfer to a greased baking dish.
- Bake at 350°F (175°C) for 20-25 minutes or until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 490
- Sugar: 5g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg