Ingredients
- 2 cups cooked elbow macaroni
- 1 lb boneless chicken breast or thighs, diced
- 2 cups cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup panko breadcrumbs
- 1/2 cup heavy cream
- 1 cup milk
- 3 tbsp butter
- 3 tbsp flour
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tsp paprika
- Salt and pepper to taste
- Fresh herbs (rosemary, thyme) optional
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot, bring salted water to a boil and cook the elbow macaroni until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté garlic and onion until fragrant, then add the diced chicken, seasoning with salt, pepper, and paprika, cooking until fully cooked through.
- In a separate pan, melt butter and stir in flour to create a roux. Gradually whisk in milk and cream, thickening the mixture before adding the shredded cheese.
- In a large bowl, combine the cooked pasta, sautéed chicken, and cheese sauce; mix well.
- Pour into a greased baking dish, top with panko breadcrumbs mixed with melted butter.
- Bake for 25-30 minutes or until golden brown and bubbly.
- Let cool slightly, serve with dipping sauce, and enjoy!
Notes
Feel free to sneak in veggies like spinach or bell peppers for added nutrition. These bites can be made ahead and frozen for easy reheating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free pasta and breadcrumbs)