Description
A heartwarming blend of tender chicken, al dente pasta, and a smooth cheese sauce, perfect for family dinners and cozy evenings.
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
- ½ cup breadcrumbs (optional, for a crispy topping)
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
- Sauté the Chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Add cubed chicken seasoned with salt and pepper, cooking for 5-7 minutes until fully cooked through. Remove and set aside.
- Create the Cheese Sauce: In the same skillet, melt the remaining butter. Stir in the flour until smooth. Slowly whisk in the milk, continuing to stir until the mixture thickens, about 4-5 minutes.
- Add Cheddar: Lower the heat and gradually stir in shredded cheddar cheese, mixing until melted and smooth.
- Combine: Gently fold in the cooked macaroni and sautéed chicken until everything is well-coated in the cheese sauce.
- Bake (Optional): For a crispy topping, transfer the mixture to an oven-safe dish. Sprinkle breadcrumbs on top and bake at 350°F (175°C) for about 20 minutes, or until golden brown.
Notes
Feel free to substitute chicken with turkey or skip it for a vegetarian option. Try different cheeses for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg