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 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 8servings
Calories 460kcal
Author Jenny
Ingredients
1/2pounddry small pastaI used elbow
1stick unsalted butter
1/2cupall purpose flour
1teaspoonkosher salt
1/2teaspoonfreshly cracked black pepper
2cupsmilkI used skim
2cupsfinely shredded mild cheddar cheese
2cupscookedshredded Foster Farms Chicken Breast
2cupsroasted broccoli florets
1/2poundroasted asparaguscut into 1 inch pieces
1large roasted onionthinly sliced
1poundcookedcrumbled bacon
1cupshredded cheddar cheese
Instructions
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.