- 1 package Perdue grilled chicken breast or homemade grilled chicken
- 2 Tablespoons butter
- 2 Teaspoons flour
- 2 Cups whole milk
- 3 Cups shredded mozzarella cheese
- 3/4 Cups Parmesan cheese, divided
- 4 Cups cooked elbow macaroni (about 1/3 of a 16-ounce box)
- 1/2 Cup bread crumbs
Heat a medium cast iron skillet over medium-high heat.
Add butter and melt until it begins to bubble or foam.
Whisk in flour and cook for 30 to 45 seconds.
Then, whisk in milk and bring to a boil.
Once milk begins to boil, remove from heat.
Add in mozzarella and 1/2 cup of Parmesan cheese, a handful at a time, until melted.
Stir in the cooked macaroni and grilled chicken until well combined.
Top the macaroni mixture with the remaining 1/4 cup Parmesan cheese.
Sprinkle breadcrumbs over the top of the cheese.
Turn broiler on low and place skillet under broiler.
Broil until the cheese and breadcrumbs are browned, about 5 to 7 minutes.
Cool slightly before serving.