Chicken-Vegetable Mac and Cheese

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3.5 by 41 people

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  • Makes: 6 servings
  • Serving Size: 1 1/2 cups
  • Prep: 45 mins
  • Freeze: Up to 4 months
  • Chill: Overnight

Chicken-Vegetable Mac and Cheese

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Spoon pasta mixture into a 3 quart baking dish. Cover baking dish with plastic wrap, then with foil. Freeze for up to 4 months.
  5. To serve, thaw in the refrigerator overnight. Preheat oven to 350 degrees F. Remove plastic wrap; recover with foil. Bake about 1 hour 15 minutes, or until heated through, stirring every 30 minutes. Top with crushed croutons.
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Nutrition Facts (Chicken-Vegetable Mac and Cheese)

  • Per serving:
  • 579 kcal ,
  • 29 g fat
  • (14 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 111 mg chol. ,
  • 890 mg sodium ,
  • 47 g carb. ,
  • 3 g fiber ,
  • 10 g sugar ,
  • 44 g pro.
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