Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups cooked shredded chicken
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the macaroni according to package instructions; drain and set aside.
- In a large skillet, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk, stirring constantly until the sauce thickens.
- Add shredded cheese, garlic powder, salt, and pepper; stir until melted and smooth.
- Stir in cooked shredded chicken and pasta, combining well.
- Cook for an additional 2-3 minutes until heated through. Garnish with parsley and serve hot.
Notes
- You can substitute mozzarella or Monterey Jack cheese for variation.
- Use rotisserie chicken for extra convenience.
- Make it gluten-free by using gluten-free pasta and flour.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 115mg