Description
A quick and easy creamy chicken mac and cheese that’s perfect for a weeknight dinner, customizable with your favorite veggies or proteins.
Ingredients
Scale
- 3–4 Boneless Skinless Chicken Breasts (about 1 lb)
- 8 oz Elbow Macaroni
- 2 cups Sharp Cheddar Cheese, shredded
- 2 cups Whole Milk
- 4 tablespoons Unsalted Butter
- ¼ cup All-Purpose Flour
- 1 teaspoon Garlic Powder
- Salt and Pepper to taste
- ½ cup Breadcrumbs (optional)
Instructions
- In a large pot, bring water to a boil and generously salt it. Add 8 oz of elbow macaroni and cook until al dente, about 7-9 minutes. Drain and set aside.
- In the same pot, melt 4 tablespoons of unsalted butter over medium heat. Add cubed chicken, seasoned with salt and pepper, and cook for 5-7 minutes until golden and fully cooked.
- Add more butter if needed, then stir in ¼ cup of all-purpose flour and cook for 1 minute until smooth. Gradually whisk in 2 cups of whole milk, bring to simmer, and reduce heat until thickened, about 4-5 minutes.
- Lower the heat and stir in 2 cups of shredded sharp cheddar cheese until melted and smooth.
- Fold in the cooked pasta and sautéed chicken until well coated in the cheese sauce.
- For a crunchy topping, transfer to an oven-safe dish, sprinkle with ½ cup of breadcrumbs, and bake at 350°F for 20 minutes until bubbly and golden.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or stovetop with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg