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Thursday, August 20 2015

Give macaroni and cheese pasta dinner makeover by adding vegetables and chicken.

ingredients
2    cups   dry elbow macaroni (8 ounces)
1      purchased roasted chicken
1    tablespoon   butter
2/3   cup   panko bread crumbs
2 1/2   cups   half-and-half, light cream or whipping cream
6    ounces   sharp cheddar cheese, shredded (1 1/2 cups)
4    ounces   American cheese slices, torn
4    ounces   fontina or havarti cheese, shredded (1 cup)
1/8   teaspoon   ground black pepper
2    medium  tomatoes, seeded and chopped
2    cups   coarsely chopped fresh spinach
1    tablespoon   snipped fresh oregano
directions
In a 4- to 6-quart Dutch oven, cook macaroni according to package directions. Drain and set aside.
Meanwhile, remove the meat from the chicken; discard skin and bones. Coarsely shred the chicken; set aside.
For topping: In a medium skillet melt butter over medium heat. Add panko. Cook and stir until panko is lightly toasted. Remove from the heat and set aside.
Add half-and-half to the same Dutch oven used to cook the macaroni. Bring just to a simmer over medium heat. Reduce heat to medium-low. Gradually add cheddar, American and fontina cheeses, stirring constantly. Stir in black pepper. Continue to cook and stir until cheese is completely melted and smooth.
Add drained macaroni to the cheese sauce. Stir until well combined. Stir in chicken and tomatoes. Cook and stir for 1 to 2 minutes or until heated through. Remove from the heat. Stir in spinach and oregano. Serve immediately, topped with toasted panko mixture.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 540, Fat, total (g) 31, chol. (mg) 160, sat. fat (g) 17, carb. (g) 29, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 37, vit. A (IU) 1802.94, vit. C (mg) 7.47, Thiamin (mg) 0.13, Riboflavin (mg) 0.41, Niacin (mg) 6.25, Pyridoxine (Vit. B6) (mg) 0.31, Folate (µg) 39.05, Cobalamin (Vit. B12) (µg) 1.14, sodium (mg) 828, Potassium (mg) 521, calcium (mg) 490, iron (mg) 1.5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:04 am   |  Permalink   |  0 Comments  |  Email
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