Ingredients
Scale
- 1 pound elbow macaroni
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 4 cups shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked, diced chicken
- 1/2 cup bread crumbs
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350°F (175°C). Cook macaroni according to package directions. Drain well.
- In a large saucepan, melt 4 tablespoons of butter over medium heat. Stir in flour until smooth. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
- Reduce heat to low and stir in 3 cups of cheddar cheese, salt, and pepper until cheese is melted and smooth.
- Stir in the cooked macaroni and diced chicken into the cheese sauce. Mix well to combine.
- Pour macaroni mixture into a greased 9×13 inch baking dish.
- In a small bowl, combine bread crumbs and 2 tablespoons melted butter. Sprinkle over the macaroni mixture.
- Bake in preheated oven for 20-25 minutes, or until golden brown and bubbly. Top with remaining 1 cup of cheddar cheese and bake an additional 5 minutes, or until cheese is melted.
- Let stand for 10 minutes before serving.
Notes
For a richer flavor, use whole milk or add a tablespoon of cream cheese to the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute turkey or beef for the chicken. This casserole can be assembled ahead of time and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg