Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups cooked chicken, shredded
- 2 tablespoons honey
- 1 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese
- Salt to taste
Instructions
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a large skillet, melt the butter over medium heat.
- Add the cooked chicken, honey, and black pepper, stirring well to combine.
- Pour in the milk and bring to a simmer.
- Stir in the cheddar cheese until melted and smooth.
- Add the cooked macaroni to the cheese sauce and mix until well coated.
- Transfer to a baking dish and top with Parmesan cheese.
- Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until bubbly and golden on top.
- Serve hot and enjoy!
Notes
Use cooked chicken from a rotisserie to save time. Stir the cheese in slowly for a smooth sauce. Taste before baking and adjust salt as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian