Creamy Baked Macaroni with Roasted Chicken
Ingredients:
2 cups elbow macaroni
2 cups roasted chicken breast, shredded
2 cups shredded cheddar cheese
1 cup Monterey Jack cheese, shredded
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
Salt to taste
1/4 cup breadcrumbs
1 tablespoon olive oil
Fresh parsley, chopped (for garnish)
Directions:
Preheat your oven to 375°F (190°C) and grease a large baking dish.
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour to make a smooth roux. Stir for about 2 minutes to cook off the raw flour taste.
Gradually add the milk, whisking constantly until the mixture thickens. This should take about 3-4 minutes.
Stir in the onion powder, smoked paprika, black pepper, and salt. Add the cheddar cheese and Monterey Jack cheese. Stir until melted and smooth.
Fold the shredded roasted chicken and cooked macaroni into the cheese sauce, ensuring everything is well-coated.
Pour the mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with olive oil. Sprinkle this over the top of the macaroni.
Bake for 20-25 minutes or until the top is golden and bubbly.
Remove from the oven, garnish with fresh parsley, and let it cool slightly before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Kcal: 540 per serving | Servings: 4-6