VEGGIE MACARONI & CHEESE
This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, "More, please!" -Marsha Morril, Harrisburg, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.
Nutrition Facts : Calories 200 calories, Fat 11g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 391mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
MACARONI CHEESE & CHICKEN
Here's a tasty twist on a classic: skillet-cooked ground chicken and veggies are layered with mac and cheese-then topped with another layer of cheese.
Provided by My Food and Family
Categories Home
Time 45m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Prepare Dinner as directed on package. Meanwhile, cook chicken in large skillet until done; drain. Return meat to skillet. Add all remaining ingredients except shredded cheese; mix lightly.
- Spoon half the prepared Dinner into13x9-inch baking dish sprayed with cooking spray; cover with half the meat mixture. Repeat layers. Top with shredded cheese.
- Bake 25 min. or until heated through.
Nutrition Facts : Calories 260, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
CHICKEN FLORENTINE MAC AND CHEESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Cook the pasta according to the package instructions. Drain and set aside.
- Heat half the butter in a braiser over medium heat. Add the chicken, then sprinkle with a pinch of salt and pepper. Cook until the chicken is browned on all sides and cooked through, about 4 minutes. Add the garlic, then stir and cook briefly. Add the chicken stock, scraping the bottom of the pan as it boils. Add the milk, cream and the remaining 3 tablespoons butter and cook, stirring, until it is warmed through and the sauce is simmering.
- Toss together the Cheddar, fontina and cornstarch in a bowl.
- Sprinkle the shredded cheese mixture into the pan, stirring constantly until the cheese is completely melted. Add the processed cheese cubes and allow them to melt. Bring to a simmer and allow the sauce to thicken, about 1 minute. Add the cooked macaroni, the spinach and tomatoes, then stir until well combined. Taste and adjust the seasonings. Garnish with the fresh parsley and serve.
DELUXE RANCH CHICKEN MACARONI CASSEROLE
Enjoy our Deluxe Ranch Chicken Macaroni Casserole recipe. This chicken macaroni casserole has all the flavors of your favorite Tex-Mex casserole.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings, about 1-1/2 cups each
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Prepare Dinner as directed on package. Add all remaining ingredients except shredded cheese; mix well.
- Spoon into 8-inch square baking dish sprayed with cooking spray; top with shredded cheese.
- Bake 20 to 25 min. or until heated through.
Nutrition Facts : Calories 520, Fat 27 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1380 mg, Carbohydrate 40 g, Fiber 3 g, Sugar 6 g, Protein 28 g
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- Preheat oven to 350℉. In a small bowl mix together oil, salt and spices for veggies. Pour over broccoli and cauliflower florets and toss until coated. Spread florets evenly on cookie sheet and bake for 30 mins.
- Cut chicken breasts into bite size pieces. Heat a large pan over medium/high heat. Add oil for chicken. Sauté chicken pieces until browned and caramelized, about 7-8 mins. Remove from pan and set chicken aside.
- Bring a large pot of water to boil. Add salt and cook noodles according to directions on package.
- While pasta is cooking place the same pan that chicken was fried in over medium high heat. Add butter and melt. Add flour and whisk until fully incorporated and roux mixture is bubbling. Continue cooking for another minute and then add broth. Continue the process of whisking until incorporated and bubbly (about 30 secs- 1 min). Whisk in salt, spices and milk, bring to a simmer for about 3 to 4 minutes. Stir in cheese until melted. Turn off heat and add chicken, veggies and pasta. Stir well and enjoy!
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- Cook pasta according to package directions, adding green beans and broccoli the last 2 minutes; drain. Rinse with cold water; drain again. Return pasta to pan.
- Meanwhile, in a large skillet heat oil over medium heat. Add mushrooms, red peppers and chicken. Sprinkle with Italian seasoning, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cook and stir until chicken is no longer pink and vegetables are tender. Add chicken to pasta in pan.
- For cheese sauce, in a large saucepan melt the 1/4 cup butter over medium heat. Add onion and garlic; cook and stir until tender. Stir in flour, then tomato paste. Gradually stir in milk. Cook and stir until thickened and bubbly; reduce heat. Gradually stir in cheddar and American cheeses until nearly melted. Remove from heat; season to taste with additional salt and pepper. Add cheese sauce to pasta mixture, stirring to coat.
- Spoon pasta mixture into a 3 quart baking dish. Cover baking dish with plastic wrap, then with foil. Freeze for up to 4 months.
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