Description
A warm, comforting dish featuring tender chicken and rich cheese sauce, perfect for weeknight dinners.
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 elbow macaroni until al dente, about 7-8 minutes. Drain and set aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Cook the chicken until no longer pink, about 5-7 minutes. Remove from skillet and let rest.
- In the same skillet, melt remaining butter, stir in flour, and gradually whisk in the milk until thickened, about 4-5 minutes.
- Lower heat to medium-low, stir in the shredded cheddar cheese until melted and smooth.
- Fold in cooked macaroni and chicken until well-coated in the creamy sauce.
- Transfer to an oven-safe dish, top with breadcrumbs, and bake in a preheated oven at 350°F (175°C) for 20 minutes or until golden brown.
Notes
Allow the dish to rest for a few minutes after baking to help the sauce set.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American