Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tsp paprika (optional)
Instructions
- Preheat oven to 375°F (190°C). Season chicken with salt, pepper, and garlic powder; bake for 25-30 minutes until cooked through.
- Cook elbow macaroni in salted boiling water until al dente; drain and set aside.
- In a saucepan over medium heat, melt butter. Whisk in flour to form a roux for about 1 minute.
- Gradually add milk while whisking until thickened; stir in cheddar cheese until melted.
- Chop cooked chicken and combine with pasta and cheese sauce until well-coated.
- Transfer mixture to an oven-safe dish and bake for 15 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 540
- Sugar: 6g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg