Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups cooked chicken, shredded or diced
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Cook elbow macaroni in salted boiling water until al dente, then drain.
- Prepare cooked chicken by shredding or dicing.
- Melt butter in a skillet, add minced garlic, and sauté briefly.
- Sprinkle flour into the skillet to create a roux, cooking for 1-2 minutes.
- Whisk in milk gradually, stirring until thickened.
- Add cheddar and mozzarella cheese, stirring until melted and smooth.
- Combine cooked macaroni and chicken with the cheese sauce until well coated.
- Transfer to a baking dish, top with cheese, and bake at 350°F for 20 minutes (optional).
- Garnish with parsley and serve hot.
Notes
- For a crunchy topping, bake the dish after mixing in the pasta and chicken.
- Feel free to adjust cheese types based on preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop / Baking
- Cuisine: American
- Diet: Meat
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 5g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg