Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- Elbow macaroni
- Sharp cheddar cheese
- Whole milk
- Unsalted butter
- All-purpose flour
- Salt and pepper
- Optional: breadcrumbs for topping
Instructions
- Cook the pasta: Boil salted water in a large pot, add elbow macaroni, and cook until al dente. Drain and set aside.
- Sauté the chicken: In a skillet, heat olive oil over medium heat. Add diced chicken seasoned with salt and pepper; cook until golden brown.
- Make the cheese sauce: In another pot, melt butter over medium heat. Whisk in flour until smooth, then gradually stir in milk until thickened.
- Add cheese: Lower the heat and mix in sharp cheddar until melted and smooth.
- Combine: Mix cooked pasta and sautéed chicken into the cheese sauce until well-coated.
- Bake: Transfer to a greased baking dish, top with breadcrumbs if desired, and bake at 350°F (175°C) for 20 minutes or until bubbly.
- 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: 650mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg