Everyone loves mac and cheese. Adding chicken adds that protein you need to make this a complete meal and elevates a ho-hum side dish. Serve with a green salad.
Author:Addie Gundry
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:Serves 2
Category:Entrées
Ingredients
Scale
2 boneless, skinless chicken breasts
Salt and freshly ground black pepper
8 ounces elbow noodles
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 3/4 cups whole milk
2 cups shredded sharp cheddar cheese
Chopped chives for garnish
Instructions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the chicken breasts on the baking sheet, season with salt and pepper, and bake for 20 minutes. Meanwhile, bring a large pot of water to a boil. Add the noodles and cook until al dente. Drain and set aside.
While the pasta cooks, melt the butter in a large saucepan over medium heat. Add the flour and whisk until smooth. Cook for 1 to 2 minutes, then add the milk and cook until the sauce thickens about 5 minutes. Add the cheddar and whisk well.
Cut the chicken into cubes. Add the pasta, season with salt and pepper to taste, and stir to combine. Garnish with chopped chives and serve.
