Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1 lb)
- 8 oz elbow macaroni
- 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
- Cook elbow macaroni in salted water 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; sauté for 5-7 minutes until fully cooked.
- In the same skillet, melt another tablespoon of butter. Whisk in flour until smooth, then gradually add milk, whisking until thickened (about 4-5 minutes).
- Stir shredded cheddar into the milk mixture until melted and smooth.
- Fold in cooked macaroni and sautéed chicken until well combined.
- For added crunch, transfer to an oven-safe dish, sprinkle breadcrumbs on top, and bake at 350°F 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 serving
- Calories: 465
- Sugar: 6g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg