Description
A creamy and comforting mac and cheese loaded with tender garlic-infused chicken and topped with crispy Parmesan breadcrumbs.
Ingredients
Scale
- 2 cups elbow macaroni
- 2 cups cooked chicken breast, diced
- 3 tbsp butter
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 1/2 cups milk
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Cook macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add diced chicken and cook until heated through and lightly browned, about 3-4 minutes. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in milk, stirring constantly until sauce thickens, about 5-7 minutes.
- Stir in cheddar and Parmesan cheeses until melted and smooth. Season with salt and pepper.
- Add cooked macaroni and chicken to the cheese sauce, stirring to combine.
- Transfer to a greased baking dish. Mix breadcrumbs with a little olive oil and sprinkle evenly on top.
- Bake at 375°F (190°C) for 20 minutes until bubbly and golden on top.
Notes
- For extra garlic flavor, roast the garlic before adding to the skillet.
- Use panko breadcrumbs for a crispier topping.
- Substitute chicken with turkey or ham if preferred.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Boiling, Sautéing, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg