Creamy Chicken Mac and Cheese
A comforting dish of tender chicken and macaroni enveloped in a rich, creamy cheese sauce, perfect for family dinners.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts About 3-4 pieces
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded Freshly grated for best results
- 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 for topping
Instructions
Preparation
- Boil salted water in a large pot and cook elbow macaroni until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add cubed chicken seasoned with salt and pepper. Cook for 5–7 minutes until fully cooked.
- In the same skillet, add more butter. Stir in flour until smooth, then slowly whisk in milk until thickened (about 4–5 minutes).
- Lower the heat and gradually stir in shredded cheddar until melted and smooth.
- Gently fold in cooked pasta and sautéed chicken until everything is coated in the cheese sauce.
- Transfer to an oven-safe dish, top with breadcrumbs, and bake at 350°F for about 20 minutes for an extra crunchy topping.
Notes
Store leftovers in the fridge for up to 3–4 days. For longer storage, freeze for about a month. Reheat in the microwave or oven until hot.