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Chicken Roasted Vegetable Mac and Cheese

Chicken and Roasted Vegetable Mac and Cheese

Make mac and cheese a filling dinner by adding chicken and roasted veggies!
Course Main Course
Cuisine American
Keyword baked mac and cheese, baked macaroni, homemade mac and cheese
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 460kcal
Author Jenny


  • 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


  • 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.


Calories: 460kcal | Carbohydrates: 32g | Protein: 33g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 107mg | Sodium: 1628mg | Potassium: 501mg | Fiber: 3g | Sugar: 3g | Vitamin A: 781IU | Vitamin C: 43mg | Calcium: 412mg | Iron: 3mg