Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups cooked chicken, shredded
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan
- Salt and pepper to taste
- Optional: parsley for garnish
Instructions
- Cook the pasta according to package instructions, drain and set aside.
- In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually add milk, whisking continuously until the sauce thickens.
- Stir in shredded chicken, cheddar, Parmesan, salt, and pepper until cheese melts and sauce is smooth.
- Add cooked pasta to the sauce and stir to combine.
- Serve warm, garnished with parsley if desired.
Notes
- You can substitute cooked turkey or ham for chicken for variation.
- Add a breadcrumb topping in the oven for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stove-top
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 130 mg
