Quick & Creamy Chicken Macaroni

A homemade, protein-boosted version of every child's favorite meal. By adding shredded chicken, you turn simple mac and cheese into a balanced lunch that's soft and easy for little ones to chew.
Ingredients
- 1.5 cups Elbow or Ditalini Pasta
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-purpose Flour
- 1 cup Whole Milk
- 1.5 cups Shredded Cheddar Cheese
- 1 cup Cooked Shredded Chicken
Instructions
- Bring a pot of water to a boil and cook the pasta according to the package directions. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute until bubbly but not browned.
- Slowly pour in the milk while whisking constantly. Continue to cook and stir until the sauce thickens and starts to bubble slightly.
- Remove the saucepan from the heat and stir in the shredded cheese until it's completely melted and the sauce is smooth.
- Add the cooked pasta and shredded chicken into the cheese sauce. Stir well to coat everything evenly.
- If the sauce is too thick, add a splash of warm milk. For babies, ensure the chicken is shredded very finely and the pasta is cut into age-appropriate pieces.
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