Chicken And Roasted Vegetable Mac And Cheese
This hearty and comforting chicken and white cheddar mac and cheese is the ultimate blend of creamy cheese sauce, tender pasta, and flavorful additions like fresh broccoli, asparagus, onion, and bacon. Every bite is a delicious medley of flavors that will leave you craving more.
— Constant Cookbook
Ingredients
- 1/2 pound dry small pasta, I used elbow
- 1 stick unsalted butter
- 1/2 cup all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2 cups milk, I used skim
- 2 cups finely shredded mild cheddar cheese
- 2 cups
Instructions
- Preheat oven to 350 degrees and lightly spray a 9×13 inch baking dish with cooking spray.
- Cook pasta according to package directions. Drain and set aside for a few minutes.
- To prepare roux, melt butter into a medium saucepan over medium heat. Once melted whisk in flour, salt and pepper. Stir and cook for 3-4 minutes until color of roux will gets slightly darker. Slowly whisk in milk, stirring continuously until thickened, about 2 minutes. Reduce heat to a simmer and stir in cheese until melted.
- Transfer cooked pasta to large dutch oven or pot over low heat. Pour cheese sauce over top, stirring to combine.
- Add chicken, broccoli, asparagus, onion and bacon, stirring to combine.
- Transfer mac and cheese to prepared baking dish. Top with additional shredded cheese and bake for 25-30 minutes, until cheese is melted. Serve warm.
Yield
6-8 Servings
Nutrition
- Calories: 460 kcal
- Carbohydrate Content: 32 g
- Protein Content: 33 g
- Fat Content: 22 g
- Saturated Fat Content: 11 g
- Cholesterol Content: 107 mg
- Sodium Content: 1628 mg
- Fiber Content: 3 g
- Sugar Content: 3 g
- Serving Size: 1 serving
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