Chicken-Vegetable Mac and Cheese

Chicken-Vegetable Mac and Cheese
Photo: Andy Lyons
Prep Time:
45 mins
Bake Time:
1 hrs 15 mins
Total Time:
2 hrs


  • 12 ounce dried penne pasta

  • 1 cup fresh green beans, cut into 1-inch pieces

  • 1 cup broccoli florets

  • 2 tablespoon vegetable oil

  • 4 ounce button mushrooms, halved

  • cup chopped red sweet pepper

  • 1 pound skinless, boneless chicken breast halves, cut into bite-size pieces

  • 1 - 2 teaspoon dried Italian seasoning or other herb blend, crushed

  • teaspoon salt

  • teaspoon ground black pepper

  • ¼ cup butter

  • cup chopped onion (1 medium)

  • 1 clove garlic, minced

  • ¼ cup all-purpose flour

  • 3 tablespoon tomato paste

  • 4 ½ cup milk

  • 1 ½ cup shredded cheddar or Swiss cheese (8 ounces)

  • 6 ounce process American or Swiss cheese, torn (2 cups)

  • Salt

  • Ground black pepper

  • 4 ounce purchased croutons (2 cups), coarsely crushed


  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°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.

Nutrition Facts (per serving)

579 Calories
29g Fat
47g Carbs
44g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 579
% Daily Value *
Total Fat 29g 37%
Saturated Fat 14g 70%
Cholesterol 111mg 37%
Sodium 890mg 39%
Total Carbohydrate 47g 17%
Total Sugars 10g
Protein 44g
Vitamin C 20mg 100%
Calcium 566mg 44%
Iron 2.6mg 14%
Potassium 702mg 15%
Fatty acids, total trans 1g
Folate, total 130.5mcg
Vitamin B-12 1.4mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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