CHICKEN MAC AND CHEESE RECIPE
This delicious stovetop chicken mac and cheese is perfectly creamy and full of cheesy goodness. Easy to make, this recipe is ready to serve in 30 minutes and. is one that the whole family will love!
Provided by Becky Hardin
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Heat 1 tsp of the butter in a pot or a large skillet over high-medium heat
- Add salt and pepper to the chicken and put the chicken into the pot
- Cook for around 5-7 minutes until slightly brown and cooked through
- Remove the meat from the pot.
- Add the second tsp of butter and the garlic and cook for 1-2 minutes
- Pour in the chicken stock and milk, add the mustard and the nutmeg, stir and bring to boil.
- Once boiling add the pasta and give it a good stir.
- Reduce heat to medium-low and cook pasta for 9-10 minutes while stirring regularly (note 1)
- Once the pasta is cooked, remove the pot from the stove, add all three cheeses and stir thoroughly to bring them all to melt.
- Add salt and pepper to taste.
- Put the chicken with all the accumulated juices into the pot, fold it in and serve immediately.
Nutrition Facts : Calories 727 kcal, Carbohydrate 61 g, Protein 53 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 146 mg, Sodium 861 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
BUFFALO CHICKEN MAC 'N' CHEESE
Provided by Eddie Jackson
Categories main-dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Position an oven rack in the center of the oven and preheat the oven to 375 degrees F. Place the chicken in a 13-by-9-inch baking dish. Toss with the hot sauce, celery salt, 4 tablespoons melted butter and black pepper to taste. Bake until the chicken is tender and cooked through, about 30 minutes. Increase the oven temperature to 425 degrees F.
- Shred the chicken and transfer to a medium bowl, along with any juices from the baking dish. Cover loosely with plastic wrap, and set aside. Wipe out the baking dish with a paper towel and brush with 1 tablespoon melted butter. Set aside.
- Meanwhile, in a medium skillet over medium heat, melt 6 tablespoons butter. Add the panko and cayenne and season with some salt. Saute until deeply golden, stirring constantly, 4 to 6 minutes. Remove from the heat and add the thyme. Stir to combine and set aside.
- Bring a large pot of water to a boil and salt it generously. Add the pasta and cook to slightly less than al dente, about 3 minutes less than the package instructions. Drain.
- In a medium pot over medium heat, melt the remaining 3 tablespoons butter. When the foaming subsides, add the celery and onion. Cook until softened, 4 minutes. Add the flour and stir to coat. Continue to cook, stirring, 1 minute. Gradually add the milk, whisking continuously, and bring to a simmer. Add the Cheddar, gruyere and Parmigiano-Reggiano and whisk until the cheeses are melted and the sauce is smooth. Season to taste with salt and pepper.
- Add the pasta to the cheese sauce and stir to coat evenly. Transfer to the prepared baking dish. Top with the chicken mixture and half of the blue cheese. Sprinkle with the breadcrumbs and bake until bubbling around the edges and completely warmed through, 15 to 20 minutes.
- Top with the remaining crumbles of blue cheese and celery leaves. Serve immediately.
ITALIAN MAC AND CHEESE WITH CHICKEN
Give your usual mac and cheese a twist with this Italian mac and cheese dish. Add some chicken and you've got yourself Italian Mac and Cheese with Chicken, a delicious weeknight menu option!
Provided by My Food and Family
Categories Home
Time 28m
Yield Makes 6 servings, 1-1/4 cups each.
Number Of Ingredients 6
Steps:
- Prepare Dinner as directed on package, using the Light Prep directions.
- Meanwhile, cook and stir chicken and oregano in large nonstick skillet sprayed with cooking spray on medium heat 3 min. Stir in tomatoes and beans; cook 5 min. or until chicken is done and mixture is heated through. Place in large bowl.
- Add Dinner; mix lightly. Top with mozzarella.
Nutrition Facts : Calories 290, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 55 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g
ITALIAN MAC-N-CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings, plus leftovers
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
- In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
- Preheat broiler to high.
- To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
- Combine cheese sauce with sausage and pasta, transfer to flameproof baking dish, casserole or flameproof serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.
CHICKEN MAC AND CHEESE
My Chicken Mac and Cheese is perfectly saucy, made with both stretchy mozzarella and sharp cheddar. It's the comfort meal you've been craving! Try is straight out of the pot, or follow my easy additional instructions to bake it.
Provided by Joanna Cismaru
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- Cook pasta according to package instructions. Drain and rinse with cold water to keep the pasta from sticking together. Set aside.
- Heat the olive oil in a large skillet. Add the chicken and cook for 5 to 7 minutes until no longer pink and cooked through. Transfer the chicken to a plate.
- In the same skillet add the onions and cook for 3 to 5 minutes until softened and translucent. Add the garlic and cook for 30 seconds until aromatic. Season with salt and pepper to taste.
- Sprinkle the flour over the onion mixture and stir. Cook for another minute. Whisk in the milk and dried mustard. Add the mozzarella, cheddar cheese and stir it in. Continue to cook until the cheese has melted.
- Add the chicken and pasta to the skillet and stir everything together. Taste for seasoning and adjust as necessary with salt and pepper if needed.
- Serve garnished with freshly grated Parmesan cheese.
Nutrition Facts : Calories 545 kcal, Carbohydrate 38 g, Protein 40 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 107 mg, Sodium 640 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
EASY ITALIAN MAC & CHEESE SKILLET
This is a one pan mess! I love this because it is so easy to make. I must give credit to the Kraft Foods website because this is where I got the idea from. HOWEVER I did modify the recipe a bit, because first off I didn't write down what I needed and thought I could remember so when I got home I had to improvise. I served this to my somewhat picky husband, and parents and they all got up for seconds! So I'm very impressed! Some pointers to keep in mind. Because this website is picky on wordage it's suspposed to say 2 boxes of Kraft Macaroni and Cheese Shells Three Cheese Flavor and not 1 lbs but rather 3 large pieces of boneless skinless chicken breast. I made this in a rather large deep skillet. And will have leftovers for tomorrow. If you're making this for only two people only use one box of mac and cheese, less chicken, less peppers/onions, and less milk/water. Also, what I like to do is have everything chopped up BEFORE putting anything in the pan to start cooking. I didn't really time how long it took me to cook this so I just guessed.
Provided by ChrissyVas
Categories One Dish Meal
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Chop Chicken into bite size pieces.
- Chop Onions, and peppers seperately into small pieces.
- Coat skillet with olive oil to lightly fry the chopped chicken. (You be the judge of how much oil you wish to use to lightly fry the chicken.).
- While chicken is sizzling, add a dash of Italian seasoning and a dash of.
- pepper. Stir it up to spread your spices evenly on the cooking chicken.
- Once chicken has turned white all the way around on the outside add the.
- onions and peppers. Keep cooking on a medium heat until the veggies are soft.
- and the meat has no pink on the insides.
- Next add the milk, water, shells and cheese packets. Make sure to stir.
- everything well. Allow it to simmer and reduce to a low heat, and cover with a.
- well fitting lid.
- It will be done when it looks creamy, but shells are soft not mushy.
Nutrition Facts : Calories 1087.5, Fat 26.9, SaturatedFat 8.7, Cholesterol 110.9, Sodium 1742.5, Carbohydrate 147.4, Fiber 5.7, Sugar 23.1, Protein 63.4
ITALIAN MACARONI AND CHEESE
I never thought to add crushed tomatoes into macaroni, but it's delicious. The original recipe called for ham, but I made it with chicken and I want to try sweet or hot Italian sausage next! Bon Appetit!
Provided by SaladMaster
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 350°F; grease a casserole.
- Heat a saucepan on medium-high and fill it with water. When boiling add the macaroni and cook 5-7 minutes. Stir taste for doneness. Drain and set aside.
- In a saucepan heat butter until foamy on medium-high heat. Add the flour and whisk until it's golden. Slowly pour in the milk and whisk until slightly thickened. Reduce temperature to a simmer as you whisk.
- Stir in all but 1/4cup of the cheese and remove the pan from the heat. The sauce will be sort of loose.
- Fold in the noodles and chicken. add the tomatoes and a bit of the juice. Taste and adjust seasonings by adding salt, pepper, and some paprika. Stir well then transfer to the casserole.
- If the mixture seems thick and gluey add more tomato juice. top with 1/4 cup cheese and the breadcrumbs. bake for 25 minutes until bubbly and brown.
Nutrition Facts : Calories 404.6, Fat 15.4, SaturatedFat 8.4, Cholesterol 60.5, Sodium 471.3, Carbohydrate 42.9, Fiber 1.9, Sugar 2.5, Protein 22.9
ITALIAN THREE-CHEESE MACARONI
My husband is a self-proclaimed mac-and-cheese connoisseur and says that this is his favorite version. The Italian seasoning and tomatoes really complement the pasta and cheeses. -Adriane Mummert, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings (1 cup each).
Number Of Ingredients 13
Steps:
- Cook macaroni according to package directions., Meanwhile, preheat oven to 350°. In a small saucepan, melt butter. Stir in flour, Italian seasoning, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; stir in cheddar and Parmesan cheeses until melted. Drain macaroni., Spread 1 cup cheese sauce in a greased 13x9-in. baking pan. Layer with half of macaroni, tomatoes and cheese sauce. Repeat layers. Sprinkle with mozzarella cheese. Combine bread crumbs and butter; sprinkle over top., Cover and bake 40 minutes. Uncover and bake 10-15 minutes longer or until golden brown and bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 402 calories, Fat 23g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 763mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 2g fiber), Protein 17g protein.
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