Ingredients
1 pound elbow macaroni
1 box kraft mac ’n’ cheese
1 stick of butter
1/2 cup of milk
1 cup shredded cheddar
4 boneless chicken breast halves
Preparation
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. Chop chicken into little cubes or pull apart into chunks, then place it in the fridge. Follow the instructions for your macaroni. When the noodles are done, drain and mix in the kraft powder cheese as instructed. Add butter and milk, then stir thoroughly. Add cheddar and stir until thoroughly melted Add chicken and mix in. Serve
