Description
A comforting and cheesy mac and cheese dish that is quick to prepare and universally loved.
Ingredients
Scale
- 3 to 4 boneless skinless chicken breasts, about 1 lb, cubed
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional)
Instructions
- Cook the Pasta: Bring a big pot of salted water to a boil. Add elbow macaroni and cook until al dente. Drain and set aside, keeping a cup of pasta water.
- Sauté the Chicken: In a large skillet over medium heat, melt 1 tbsp butter. Season cubed chicken with salt and pepper, add to skillet, and cook until fully cooked, about 5 to 7 minutes. Transfer chicken to a plate.
- Create the Cheese Sauce: In the same skillet, add remaining butter and melt. Stir in flour and cook for 1 minute until smooth. Gradually whisk in milk and bring to a gentle simmer. Stir constantly until thickened, about 4 to 5 minutes.
- Add Cheddar: Lower the heat, gradually stir in shredded cheddar until the sauce becomes smooth and glossy. Adjust seasoning if needed.
- Combine: Add cooked pasta and sautéed chicken back to the skillet, gently folding until evenly coated. If the sauce is too thick, add a splash of pasta water or milk.
- Bake (optional): Transfer the mixture to an oven-safe dish, sprinkle breadcrumbs on top, and bake at 350°F for about 20 minutes until golden and bubbly.
Notes
For best results, use freshly grated cheese. Avoid overcooking the pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: mac and cheese, creamy chicken, comfort food