Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cups milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- 1/2 tsp black pepper
- Salt to taste
Instructions
- Cook macaroni according to package instructions; drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour until smooth.
- Gradually add milk, whisking constantly until the sauce thickens.
- Add garlic powder, salt, and pepper. Stir in cheddar and Parmesan cheeses until melted and creamy.
- Add cooked chicken and cooked pasta to the sauce. Mix well and cook for 2-3 minutes.
- Serve hot, garnished with extra cheese or parsley if desired.
Notes
- Use rotisserie chicken for quick preparation.
- Serve with a side of steamed vegetables or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg