Ingredients
Scale
- 8 oz (225 g) elbow macaroni
- 2 cups cooked chicken, shredded
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions, then 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.
- Add shredded cheese, garlic powder, salt, and pepper; stir until smooth.
- Fold in cooked chicken and pasta, mixing well.
- Cook for an additional 2-3 minutes until heated through. Serve hot.
Notes
- Use cooked, shredded rotisserie chicken for convenience.
- For extra flavor, add a dash of smoked paprika or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- 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: 60 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg