Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 2 cups elbow macaroni
- 2 cups sharp cheddar cheese
- 2 cups whole milk
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 1 cup panko breadcrumbs
Instructions
- Cook elbow macaroni in salted boiling water until al dente; drain.
- In a pan, melt butter over medium heat; sauté diced chicken seasoned with salt and pepper until fully cooked.
- In the same pan, melt more butter, whisk in flour until smooth, then gradually add milk, stirring until thickened.
- Stir in shredded cheddar until melted; combine with cooked macaroni and chicken mixture.
- Transfer to a greased baking dish; top with panko breadcrumbs and additional cheese if desired.
- Bake at 350°F (175°C) for 25-30 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 470
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg