Cheesy Chicken Veggie Mac
Indulge in the ultimate comfort food with this Cheesy Chicken Veggie Mac, a creamy, flavor-packed twist on the classic mac and cheese. Tender pieces of seasoned chicken, vibrant mixed vegetables, and perfectly al dente elbow macaroni come together in a luscious homemade cheese sauce made with sharp cheddar and Parmesan. Enhanced with a hint of garlic and onion powder, each bite is loaded with rich, savory goodness. This easy one-pot recipe is ready in just 40 minutes, making it a family-friendly dinner option that's both hearty and wholesome. Bursting with protein, colorful veggies, and cheesy decadence, this dish is perfect for satisfying weeknight cravings or impressing at potlucks. Serve it hot and watch it disappear!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 pound boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon paprika
- 2 cups mixed vegetables (e.g., diced bell peppers, carrots, peas, and broccoli florets)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
Instructions
Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, dice the chicken breast into bite-sized pieces. Season with 1/2 teaspoon of salt, 1/4 teaspoon of ground black pepper, and paprika.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, or until the chicken is fully cooked and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the mixed vegetables and sauté for 3-5 minutes until tender. Remove from heat and set aside with the chicken.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden to form a roux.
Slowly pour in the milk while whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 3-5 minutes until slightly thickened.
Stir in the shredded cheddar cheese and grated Parmesan cheese until melted and smooth. Add the garlic powder, onion powder, remaining salt, and black pepper to the cheese sauce. Mix well.
In a large mixing bowl or the pot used to cook the pasta, combine the cooked macaroni, chicken, vegetables, and cheese sauce. Mix until everything is evenly coated.
Transfer the Cheesy Chicken Veggie Mac to a serving dish and garnish with additional shredded cheese or herbs, if desired. Serve hot.
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 10.5 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 707 mg | 54% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 821 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
