Ingredients

1 pound elbow macaroni

1 box macaroni and cheese

1 stick of butter

1/2 cup of milk

1 cup shredded cheddar

4 boneless chicken breast halves

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Preparation

  1. Boil your chicken in a large pot, the water just covering the top. Allow the chicken to boil until it floats, then remove and let cool.
  2. Chop chicken into little cubes or pull apart into chunks, place in fridge.
  3. Follow the instructions for your plain macaroni noodles, and your macaroni and cheese box.
  4. Add butter and milk, then stir thoroughly.
  5. Add cheddar and seasons and stir until thoroughly melted
  6. Add chicken and mix in.
  7. Serve