Description
A delightful blend of tender chicken, al dente pasta, and a rich cheese sauce that warms the heart.
Ingredients
- 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
- ½ cup breadcrumbs (optional)
Instructions
- Boil salted water in a large pot and cook the elbow macaroni until al dente. Drain and set aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Cut chicken breasts into cubes, season, and cook until fully cooked, about 5-7 minutes.
- Add remaining butter to the skillet, stir in flour to create a roux, then gradually whisk in whole milk and stir until thickened (4-5 minutes).
- Lower heat, stir in shredded cheddar cheese until melted and smooth.
- Fold in cooked macaroni and sautéed chicken until coated in cheese sauce.
- For a crunchy topping, transfer to an oven-safe dish, sprinkle breadcrumbs, and bake at 350°F for about 20 minutes until golden brown.
Notes
Ensure to cook macaroni al dente, use fresh cheese for better creaminess, and consider adding vegetables for nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American