Description
A comforting and creamy dish that combines tender chicken, rich cheese sauce, and al dente elbow macaroni, perfect for any family gathering or cozy night in.
Ingredients
- 3-4 boneless skinless chicken breasts (about 1 lb)
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 tsp garlic powder
- Salt and pepper to taste
- ½ cup breadcrumbs (optional)
Instructions
- Cook the Pasta: Begin by boiling salted water in a large pot. Add the elbow macaroni and cook until al dente. Drain and set aside.
- Sauté the Chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the cubed chicken seasoned with salt and pepper. Cook for 5-7 minutes until the chicken is fully cooked and golden brown.
- Create the Cheese Sauce: In the same skillet, add the remaining butter. Stir in the flour until smooth. Gradually whisk in the milk, cooking until the mixture thickens (about 4-5 minutes).
- Add Cheddar: Lower the heat and slowly incorporate the shredded cheddar, stirring until melted and smooth.
- Combine: Gently fold the cooked pasta and sautéed chicken into the cheese sauce until everything is well coated.
- Bake (optional): For a crunchy topping, transfer the mixture to an oven-safe dish. Top with breadcrumbs and bake at 350°F for about 20 minutes or until golden and bubbly.
Notes
Experiment with different cheeses for added flavor and richness. Avoid overcooking the pasta to maintain its texture.
