Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 3 cups whole milk
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 1 tsp ground mustard powder
- 1 tsp smoked paprika
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper.
- In a skillet, melt 1 tbsp butter over medium heat. Cook chicken for 6-7 minutes on each side until golden brown.
- Boil salted water in a large pot; add macaroni and cook until al dente (8-10 minutes). Drain.
- In a saucepan, melt remaining butter (4 tbsp). Whisk in flour to form a roux; cook for 1 minute. Gradually add milk while stirring until thickened.
- Stir in cheddar cheese, mustard powder, and paprika until melted.
- Combine cooked macaroni, diced chicken, and cheese sauce in a large bowl. Transfer to a greased baking dish, adding leftover cheese on top if desired.
- Bake uncovered for 20-25 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: approximately 1 cup (240g)
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg