Description
Indulge in the comforting embrace of homemade chicken and mac and cheese, where tender chicken meets creamy, cheesy goodness. This delightful dish is perfect for any occasion, from weeknight dinners to festive gatherings.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups elbow macaroni
- 2 cups aged cheddar cheese, shredded
- 2 cups whole milk
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- Salt and pepper to taste
- 1 cup panko breadcrumbs (for topping)
- Fresh parsley (optional, for garnish)
Instructions
- Cook elbow macaroni in boiling salted water until al dente; drain and set aside.
- Season chicken breasts with salt and pepper. In a skillet over medium heat, cook chicken in olive oil for about 6-7 minutes per side until golden brown and cooked through. Slice into bite-sized pieces.
- In a saucepan, melt butter over medium heat. Stir in flour; cook for 1 minute. Gradually whisk in milk until thickened.
- Remove sauce from heat; stir in shredded cheddar until melted.
- Combine cooked pasta, sliced chicken, and cheese sauce in a large pot; mix well.
- Transfer mixture to a baking dish, top with panko breadcrumbs, and bake at 350°F (175°C) for 20 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 250g)
- Calories: 540
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Feel free to use rotisserie chicken as a time-saving option. Experiment with different cheeses like mozzarella or gouda for unique flavor profiles. Add vegetables like broccoli or spinach for added nutrition.