Ingredients
Method
Cooking Pasta
- Boil salted water in a large pot and add the elbow macaroni. Cook for 7-8 minutes until al dente, then drain and set aside.
Sautéing Chicken
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add cubed chicken seasoned with salt and pepper. Cook for 5-7 minutes until the chicken is cooked through and lightly golden.
Creating Cheese Sauce
- Add the remaining 2 tablespoons of butter to the skillet. Once melted, whisk in the flour until smooth and bubbly—a quick roux.
- Gradually pour in the milk, whisking constantly until the mixture thickens, about 4-5 minutes.
- Reduce heat to low and stir in the shredded cheddar cheese until melted and smooth.
Combining Ingredients
- Gently fold in the cooked pasta and sautéed chicken, ensuring everything is well-coated in the cheese sauce.
Baking (Optional)
- Transfer the mixture to an oven-safe dish, sprinkle with breadcrumbs, and bake at 350°F for about 20 minutes for a crunchy topping.
Nutrition
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Add a splash of milk when reheating to restore creaminess. Can be frozen for up to three months.