Description
Creamy Chicken Mac and Cheese
Ingredients:
For the Pasta:
300g elbow macaroni
2 tbsp olive oil
2 boneless, skinless chicken breasts
1/2 tsp garlic powder
1/2 tsp paprika
Salt and black pepper to taste
For the Cheese Sauce:
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk
1 cup shredded cheddar cheese
1/2 cup grated parmesan cheese
1/4 tsp mustard powder (optional)
Salt and black pepper to taste
For the Topping:
1/2 cup breadcrumbs
1 tbsp butter, melted
Fresh parsley, chopped
—
Instructions:
1. Cook the Pasta:
Boil the macaroni according to package instructions. Drain and set aside.
2. Cook the Chicken:
Season the chicken breasts with garlic powder, paprika, salt, and pepper.
Heat olive oil in a skillet over medium heat. Cook the chicken for 4-5 minutes per side, or until golden and cooked through. Remove, let rest for a few minutes, then dice into bite-sized pieces.
3. Make the Cheese Sauce:
In the same skillet, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, cooking until the sauce thickens.
Stir in cheddar cheese, parmesan cheese, mustard powder (if using), salt, and pepper until smooth and creamy.
4. Assemble the Dish:
Combine the cooked macaroni with the cheese sauce. Mix until fully coated. Stir in the diced chicken.
5. Add the Topping:
In a small bowl, mix breadcrumbs with melted butter. Sprinkle over the mac and cheese.
Optional: Broil in the oven for 3-5 minutes until golden and crispy.
6. Garnish and Serve:
Top with fresh parsley and serve warm. Enjoy!
