Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 2 cups whole milk
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- Salt and pepper to taste
- 1 cup breadcrumbs (optional)
Instructions
- Gather all ingredients in one place for efficiency.
- Cook elbow macaroni in salted boiling water until al dente; drain well.
- In a skillet, sauté diced chicken in melted butter over medium heat until golden brown (about 6-8 minutes).
- In a saucepan, melt more butter, whisk in flour until bubbly, then gradually add milk while stirring until thickened.
- Stir in shredded cheddar until melted, then combine with cooked pasta and sautéed chicken.
- Pour mixture into a greased baking dish, top with breadcrumbs if desired, and bake at 350°F (175°C) for 25-30 minutes or until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 550
- Sugar: 6g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg