Greek Macaroni Cheese with Chicken
Elevate your comfort food game with this irresistible Greek Macaroni Cheese with Chicken, a Mediterranean-inspired twist on the classic dish. Packed with tender shredded chicken, a medley of cheeses including tangy feta and creamy mozzarella, and a luscious béchamel base enriched with Greek yogurt, every bite bursts with rich flavor and velvety texture. Seasoned with oregano and garlic for an authentic Greek flair and topped with juicy cherry tomatoes and fresh parsley, this baked pasta masterpiece offers a perfect harmony of savory and fresh elements. Ready in just 50 minutes, this hearty and wholesome dinner is perfect for family meals or casual gatherings. Serve it straight from the oven for an effortless dish that’s golden, bubbly, and utterly satisfying.
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Recipe Information
Ingredients
- 300 g Macaroni pasta
- 300 g Cooked chicken breast, shredded
- 50 g Unsalted butter
- 50 g All-purpose flour
- 500 ml Whole milk
- 150 g Greek yogurt
- 150 g Feta cheese, crumbled
- 150 g Shredded mozzarella cheese
- 50 g Grated Parmesan cheese
- 1 clove Garlic clove, minced
- 1 tsp Dried oregano
- 0.5 tsp Ground black pepper
- 1 tsp Salt
- 100 g Cherry tomatoes, halved
- 2 tbsp Fresh parsley, chopped
Instructions
Preheat your oven to 200°C (400°F) and grease a large baking dish.
Cook the macaroni pasta in a large pot of boiling salted water according to package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to make a smooth roux.
Gradually pour in the milk while whisking continuously to create a creamy béchamel sauce. Cook for 3-4 minutes until thickened.
Stir the Greek yogurt, feta cheese, shredded mozzarella, and grated Parmesan into the béchamel. Mix well until all the cheese has melted and the sauce is smooth and creamy.
Add the minced garlic, dried oregano, ground black pepper, and salt to the sauce. Stir to combine.
In a large mixing bowl, combine the cooked macaroni, shredded chicken, and cheese sauce. Mix until the pasta and chicken are well coated.
Pour the mixture into the prepared baking dish and spread evenly. Top with halved cherry tomatoes and an extra sprinkle of mozzarella if desired.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let it cool for 5 minutes. Sprinkle with fresh parsley before serving.
Nutrition Facts
Calories |
3686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.9 g | 200% | |
| Saturated Fat | 88.9 g | 444% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 6313 mg | 274% | |
| Total Carbohydrate | 311.6 g | 113% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 42.8 g | ||
| Protein | 245.7 g | 491% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 3225 mg | 248% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2876 mg | 61% | |
*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.
