Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups elbow macaroni
- 2 cups sharp cheddar cheese (shredded)
- 2 cups whole milk
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- 1. Cook macaroni in salted boiling water until al dente, about 7-8 minutes. Drain and set aside.
- 2. In a skillet, melt butter over medium heat. Add diced chicken seasoned with salt and pepper; cook until golden brown, around 5-7 minutes.
- 3. For the cheese sauce, melt butter in another saucepan and whisk in flour. Gradually add milk while stirring until thickened.
- 4. Stir in shredded cheddar and garlic powder until melted; season with salt and pepper.
- 5. Combine cooked macaroni with sautéed chicken in the skillet, then pour over the cheese sauce. Mix well.
- 6. Optional: Transfer to a baking dish and bake at 350°F (175°C) for 15 minutes for a crispy top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg