Cook the Pasta: Bring a pot of salted water to a boil. Add the elbow macaroni and cook until al dente; drain and set aside.

Sauté the Chicken: In a large skillet, melt 2 tbsp of butter over medium heat. Add cubed chicken, seasoning it with salt and pepper. Cook for about 5-7 minutes or until fully cooked through.

Create the Cheese Sauce: In the same skillet, add another 2 tbsp of butter. Once melted, stir in the flour, ensuring it reaches a smooth consistency. Slowly whisk in the whole milk, cooking for 4-5 minutes until thickened.

Add Cheddar: Lower the heat and gradually incorporate the shredded cheddar cheese, stirring until melted and creamy.

Combine: Gently fold in the cooked pasta and sautéed chicken, making sure everything is thoroughly coated in that delicious cheese sauce.

Bake (optional): For a little crunchy texture, transfer your mixture to an oven-safe dish, sprinkle the top with breadcrumbs, and bake at 350°F for approximately 20 minutes.