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
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In the same pan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk, stirring constantly until the mixture thickens.
- Add shredded cheese, garlic powder, salt, and pepper. Stir until cheese melts.
- Mix in cooked shredded chicken and pasta until well coated. Serve hot.
Notes
- You can substitute the cheese with mozzarella or Monterey Jack for variation.
- For a healthier version, use turkey or cauliflower chicken alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg