Ingredients
Method
Cooking the Pasta
- In a large pot, boil salted water and cook the elbow macaroni until it’s al dente. After draining, set it aside.
Sautéing the Chicken
- In a large skillet, melt butter over medium heat. Add the cubed chicken, seasoning it generously with salt and pepper. Cook for 5-7 minutes until fully cooked through.
Creating the Cheese Sauce
- In the same skillet, add more butter, then stir in the flour until smooth. Gradually whisk in the whole milk, continuing to stir until the mixture thickens (about 4-5 minutes).
- Lower the heat and slowly stir in the shredded cheddar until it’s all melted and smooth.
Combining Ingredients
- Gently fold in the cooked pasta and the sautéed chicken, ensuring everything is well-coated in that creamy cheese sauce.
Baking (Optional)
- For an extra crunch, transfer the mixture to an oven-safe dish, top with breadcrumbs, and bake at 350°F for about 20 minutes.
Nutrition
Notes
Enhance the dish with a sprinkle of fresh herbs, serve with a simple salad, or alongside steamed vegetables or garlic bread. Consider adding hot sauce or lemon for brightness.