The ultra cheesy sauce is just so delicious, it’s amazing with anything! This recipe works best with smaller shapes like farfalle, penne, shells, rotini, or scoobi doo. This dish will work with many other types of pasta if you have some in the pantry you’d like to use up.
Finish the mac: Add the chicken and pasta to the skillet. Add the mozzarella and cheddar, then whisk until they’ve melted. Sprinkle the flour over the onion mixture and stir well, cooking for another minute. Stir in the garlic and cook for another 30 seconds. Make the sauce: Add the onion to the same skillet and sauté for 3-5 minutes, or until translucent. Add the chicken and cook for 5-7 minutes, or until cooked through. Add the olive oil to a skillet over medium heat. Prep the pasta and chicken: Cook the pasta according to package instructions. Cheddar cheese – Medium or old, freshly shredded. Dried mustard – You can use regular mustard instead. Milk – I used 2%, however any type you have is fine. 1.5 tbsp cornstarch mixed with a bit of water will work for a gluten-free alternative. Olive oil –Safflower, sunflower, canola, or avocado oils will work instead. Garlic – Use more or less as you prefer. Onion – White onion works best, but use whatever you have handy. Chicken breast – You can also use precooked chicken a great way to use up leftovers!. #Chicken mac and cheese recipe kraft full#
Keeps scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “ Jump the Recipe” button at the top of the page! Toss in some peas, broccoli, even sautéed mushrooms! Anything hidden in that cheesy sauce sauce will go down easy. This is also a fantastic way to sneak some healthy vegetables into yours, or someone else’s diet. The silky, cheesy sauce, soft noodles, it’s just a dream come true! I thought I’d bulk it up today and create a full meal packed with chicken for you. Mac and cheese has always been a top contender for my favorite comfort foods. It’s the comfort meal you’ve been craving! Try is straight out of the pot, or follow my easy additional instructions to bake it.
Let macaroni and cheese stand for 10 minutes before serving.My Chicken Mac and Cheese is perfectly saucy, made with both stretchy mozzarella and sharp cheddar. Broil casserole under oven's broiler for 3 to 4 minutes if you like a browned top.
Bake in the preheated oven until the casserole is bubbling, 45 minutes to 1 hour. Spread remaining shredded sharp Cheddar cheese over macaroni. Pour half the cheese sauce over macaroni and stir to coat pour in remaining cheese mixture and stir again. Stir 1 cup shredded sharp Cheddar cheese into mixture until cheese has melted and sauce is thick and smooth. Stir sauce mixture and microwave for 5 more minutes on 60 percent power. Pour Alfredo sauce into a 3-quart microwave-safe bowl and stir processed cheese into sauce microwave on 60 percent power for 6 minutes. Drain well and pour macaroni into prepared baking dish. Gradually stir macaroni into the boiling water and cook, stirring occasionally, until macaroni are tender but still slightly firm, about 10 minutes. Bring a large pot of water to a boil stir 1 teaspoon salt and vegetable oil into boiling water. Spray a 10 1/2x13 1/2-inch baking dish with cooking spray. Preheat oven to 350 degrees F (175 degrees C).
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