Ingredients
Scale
- 8 oz elbow macaroni or pasta of choice
- 2 cups cooked chicken, shredded or diced
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp Dijon mustard
- Salt and black pepper to taste
- 1/2 cup breadcrumbs
- 2 tbsp olive oil
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, melt butter over medium heat. Add flour and whisk to make a roux, cook for 1-2 minutes.
- Gradually whisk in milk, Dijon mustard, salt, and pepper. Cook until sauce thickens.
- Add shredded chicken, cheddar, and Parmesan cheeses; stir until melted and smooth.
- Combine the cooked pasta with the cheese sauce. Transfer to a baking dish.
- Preheat oven to 375°F (190°C). Mix breadcrumbs with olive oil and sprinkle over the top of the pasta.
- Bake for 15-20 minutes until bubbly and golden brown.
Notes
- Feel free to substitute different cheeses like Monterey Jack or mozzarella for variety.
- Use leftover cooked chicken or rotisserie chicken for a quicker prep.
- For added flavor, sprinkle with chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop and oven baking
- Cuisine: American
- Diet: Contains Dairy, Chicken
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 105mg