Deluxe Garden Veggie Chicken Mac Cheese Food

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CHEESY CHICKEN & VEGGIE MAC



Cheesy Chicken & Veggie Mac image

This is from Kraft Foods for the most part -- I have altered it quite a bit -- the original called for boxed mac-n-cheese and while both DH love the boxed dinner stuff, we love homemade more so assuming I have time, I make it this way and sometimes when I am busy I sub the Kraft dinner instead. I usually use broccoli and cauliflower for my veggies since that is what we like. Sometimes I use peas and we like that just as much! Also, the cayenne is not that much for us we like spicy -- if you don't cut it down or leave it out! :) Also, at the bottom of the directions, I will put my method for cooking chicken for recipes like this -- easy and good! Cook time for chicken is not included in prep time.

Provided by SarahBeth

Categories     One Dish Meal

Time 1h

Yield 1 dish, 4 serving(s)

Number Of Ingredients 10

1/2 lb boneless skinless chicken breast (cooked and shredded)
2 1/2 cups elbow macaroni, uncooked
1 (10 ounce) bag frozen vegetables
1 cup milk
16 ounces processed cheese, cubed (velveeta)
1/4 cup butter
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt, to taste
pepper, to taste

Steps:

  • In a large pot, cook elbow noodles according to the package directions, and add frozen veggies during the last 5 minutes of cooking. When done cooking, drain noodle and veggie mixture.
  • Return noodles and veggies to pot, add chicken and, over medium heat, stir in cheese, milk, butter and spices until creamy and everything is warmed through.
  • Dish directly onto your plate and enjoy!
  • HOW I COOK MY CHICKEN:
  • Depending on how much chicken I have to cook, I use a 2:1 ratio of water to chicken broth.
  • I add spices to the water/chicken broth depending on what dish. For example, I use cumin and cayenne for Mexican, and I use Italian seasoning, fresh ground black pepper and a bit of olive oil for Italian dishes. For this dish I just use the chicken broth, a bit of salt and small splash of worsteshire sauce.
  • Bring the water/broth/spices mix to a rolling boil. Add chicken breast to pot, bring back to a boil and boil for 5 minutes. Turn heat down and simmer for ten minutes. Then take off heat completely and let sit in hot water for 15-20 minutes.
  • Take chicken out and let cool until you can handle it.
  • Shred or cube the chicken.
  • Add to the dish it was intended for!
  • NOTE: I should probably note, this works very well for medium sized BONELESS SKINLESS breasts -- if using large or bone in pieces, it will probably take longer. Just check frequently.

JANETTE'S CHEESY VEGGIE MAC AND CHEESE



Janette's Cheesy Veggie Mac and Cheese image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 17

Vegetable cooking spray
12 ounces dry elbow macaroni (about 3 cups dried)
1/2 cup white wine
4 red bell peppers, stemmed and seeded, cut into thin strips
2 medium yellow squash (about 1 pound), cut into thin strips
2 medium Vidalia onions, chopped
3 cloves garlic, finely chopped
1 tablespoon kosher salt, plus more to taste
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
2 teaspoons dry mustard
1 cup skim milk
Freshly ground black pepper
1/4 teaspoon dried thyme leaves
16 ounces part- skim ricotta cheese
1/4 cup grated Parmesan
1 slice white bread, broken into small pieces

Steps:

  • Preheat the oven to 325 degrees F.
  • Spray a 2 quart baking dish with vegetable cooking spray, set aside.
  • Bring a large pot of salted water to a boil and cook the macaroni until just tender, about 8 minutes. Drain, rinse under cold running water, and return to the pot.
  • Meanwhile, heat the wine in a large nonstick skillet over medium-high heat. Add the bell peppers, squash, onions, and garlic, and 2 teaspoons of salt, and cook until tender, 10 to 12 minutes, adding a little water if more liquid is needed. Drain the vegetables in a large colander set over a bowl. Add the vegetables to the pasta and set the juices from the vegetables aside.
  • Melt the butter in a small saucepan over medium heat. Add the flour and mustard and cook, stirring constantly, for 2 to 3 minutes. Whisking constantly, slowly pour in the milk and the juices from the vegetables. Add the thyme and the remaining 1 teaspoon of salt. Cook, stirring, for 4 to 5 minutes. Season with additional salt and pepper, to taste.
  • Beat the ricotta until smooth and slowly beat in the white sauce. Toss with the macaroni mixture. Transfer to the 2-quart baking dish and sprinkle with Parmesan. Sprinkle bread crumbs over the top and lightly spray them with the vegetable cooking spray. Bake until top is golden brown, about 35 minutes. Serve immediately.

Nutrition Facts : Calories 443 calorie, Fat 11 grams, SaturatedFat 6 grams, Carbohydrate 59 grams, Fiber 5 grams

CHICKEN AND ROASTED VEGETABLE MAC AND CHEESE



Chicken and Roasted Vegetable Mac and Cheese image

Make mac and cheese a filling dinner by adding chicken and roasted veggies!

Provided by Jenny

Categories     Main Course

Time 40m

Number Of Ingredients 13

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 cooked (shredded Foster Farms Chicken Breast)
2 cups roasted broccoli florets
1/2 pound roasted asparagus (cut into 1 inch pieces)
1 large roasted onion (thinly sliced)
1 pound cooked (crumbled bacon)
1 cup shredded cheddar cheese

Steps:

  • 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.

Nutrition Facts : Calories 460 kcal, Carbohydrate 32 g, Protein 33 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 107 mg, Sodium 1628 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

CROCK POT MAC-N-CHEESE WITH CHICKEN AND VEGGIES



Crock Pot Mac-N-Cheese With Chicken and Veggies image

Make and share this Crock Pot Mac-N-Cheese With Chicken and Veggies recipe from Food.com.

Provided by Foxxyladyone

Categories     One Dish Meal

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 (10 1/2 ounce) can cream of mushroom soup (low fat preferred (fat free falls apart in this recipe)
1 (10 1/2 ounce) can cheese soup
1 (10 1/2 ounce) can cream of onion soup (low fat preferred, can be replaced with cream of celery or chicken if preferred)
1 lb chicken breast
8 ounces sour cream (low fat is preferred)
1 lb pasta, any shape
16 ounces frozen vegetables (we prefer cauliflower but any can be used, broccolli blends work well also)

Steps:

  • I n crockpot mix the soups together. place chicken in soup mixture, making sure they are well covered.
  • Cook in crock pot for 6-8 hours. Chicken will fall apart when done.
  • Once chicken is done cooking, mix sour cream into the sauce. Let thicken with heat off.
  • Cook pasta according to package directions. Add frozen veggies into the pasta water and cook at same time. Drain.
  • Place pasta/veggie mixture back into large pot. Add chicken and sauce on top of pasta. Mix together so pasta is covered and chicken is shredded.
  • May add shredded cheese on top to serve, or a dollop of sour cream if desired.
  • Makes approximately 8 servings, depending on the type of past used. Larger pasta shapes will yield larger serving sizes.
  • *********The nutritional information will be lower if using low fat/low sodium varieties of the soups. I did not have the nutritionals on hand to enter into the system the low fat values, so I had to go with the ones preloaded. ************.
  • Number of Servings: 8.

Nutrition Facts : Calories 518.9, Fat 19.5, SaturatedFat 8.5, Cholesterol 62.5, Sodium 882.4, Carbohydrate 60.9, Fiber 4.5, Sugar 3.2, Protein 25.1

HIDDEN VEGGIE MAC AND CHEESE



Hidden Veggie Mac and Cheese image

Make and share this Hidden Veggie Mac and Cheese recipe from Food.com.

Provided by Carol

Categories     < 60 Mins

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

3 carrots, peeled and sliced
1 head cauliflower, small, cut into pieces
2 cups butternut squash, pieces frozen
1/2 cup low-fat milk
1 teaspoon salt
2 cups cheddar cheese, shredded
8 ounces low-fat cream cheese
4 tablespoons margarine
16 ounces elbow macaroni

Steps:

  • Fill medium pot, with a cover, about 1/4 of the way with water.
  • Add the cauliflower and carrots, and bring to a boil.
  • Cook, covered, for 6 minutes.
  • Add the squash, and cook, covered, 3 more minutes.
  • Drain the veggies and let them cool a minute.
  • Meanwhile, cook the macaroni according to the package directions.
  • Put the veggies in a blender or food processor with about 3/4 cup water and puree until smooth.
  • Add the puree to a large sauce pan.
  • On medium low heat, add in the milk, salt, cheddar cheese, cream cheese, and margarine, and stir until melted.
  • Add the drained macaroni to the sauce and stir.

DELUXE MACARONI AND CHEESE



Deluxe Macaroni and Cheese image

Make and share this Deluxe Macaroni and Cheese recipe from Food.com.

Provided by Linda Sorichetti

Categories     Cheese

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups small curd cottage cheese
1 cup sour cream
1 egg, lightly beaten
3/4 teaspoon salt
garlic, salt and pepper --
2 cups sharp cheddar cheese, shredded
1 (7 ounce) package elbow macaroni, cooked and drained
to taste paprika (optional)
to taste buttered bread crumb

Steps:

  • In a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic salt and pepper.
  • Add cheddar cheese; mix well.
  • Add macaroni and stir until coated.
  • Transfer to a greased 2 1/2 quart baking dish.
  • Top with bread crumbs.
  • Bake, uncovered, at 350 for 25-30 minutes or until heated through.
  • Sprinkle with paprika if desired.

MAC-N-CHEESE CHICKEN BROCCOLI CASSEROLE



Mac-N-Cheese Chicken Broccoli Casserole image

Deluxe Mac n' Cheese is the base of this yummy and filling casserole. Can also be made without the meat for a vegetarian dish.

Provided by mondster

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 (12 ounce) boxes of kraft Mac n' Cheese Deluxe
6 -8 slices cooked bacon, crispy
4 chicken breasts, cubed
2 tablespoons olive oil
1 cup of cooked broccoli floret
1 1/2 cups monterey jack cheese or 1 1/2 cups colby
1 cup milk
2 eggs
pepper
1/4 cup Italian breadcrumbs

Steps:

  • Preheat oven to 350 degrees.
  • Completely cook the chicken in the oil. Drain.
  • Set aside cooked chicken, broccoli, bacon and shredded cheese.
  • Cook the macaroni and cheese as directed on the package.
  • Using a wire whisk, beat the milk, eggs and pepper until blended. Set aside.
  • Spread half of the macaroni and cheese in a lasagna pan, then cover with half of the shredded cheese.
  • Layer in the chicken and broccoli and cover with the rest of the macaroni and cheese.
  • Pour the milk and egg mixture over the top.
  • Sprinkle on the remainder of the shredded cheese. Top with the italian breadcrumbs and finally the crumbled bacon.
  • Put in the oven for 20-25 minutes or until heated all the way through. Serve warm.

Nutrition Facts : Calories 855.8, Fat 33.8, SaturatedFat 13.8, Cholesterol 192.4, Sodium 1465.2, Carbohydrate 83.5, Fiber 2.6, Sugar 11.9, Protein 53

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