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Baked Macaroni, Cheese, And Chicken

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Ingredients

Adjust Servings:
2 quarts water
1 teaspoon salt
2 cups elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dry mustard
2 cups milk
1/4 cup pimiento, chopped
1/4 cup green pepper, chopped
2 cups cheddar cheese, coarsely grated
1 cup chicken, slivered and cooked
1 large tomatoes, cored and cut into wedges

Nutritional information

431
Calories
215 g
Calories From Fat
23.9 g
Total Fat
14.8 g
Saturated Fat
71.3 mg
Cholesterol
1148.1 mg
Sodium
36.4 g
Carbs
1.9 g
Dietary Fiber
2.5 g
Sugars
17.7 g
Protein
531g
Serving Size

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Baked Macaroni, Cheese, And Chicken

Features:
    Cuisine:

    This reminds me of the 70s. There's nothing tastier than homemade macaroni and cheese. Why bother with boxed when you can have this so quickly. Recipe courtesy of McCall's Cooking School.

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Baked Macaroni, Cheese, and Chicken Casserole, This reminds me of the 70s There’s nothing tastier than homemade macaroni and cheese Why bother with boxed when you can have this so quickly Recipe courtesy of McCall’s Cooking School , This reminds me of the 70s There’s nothing tastier than homemade macaroni and cheese Why bother with boxed when you can have this so quickly Recipe courtesy of McCall’s Cooking School


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    Steps

    1
    Done

    Preheat Oven to 375.

    2
    Done

    Put Water in a Large Sauce Pot, Add Salt, and Bring to a Rolling Boil Over High Heat.

    3
    Done

    Add Macaroni All at Once and Stir With a Fork.

    4
    Done

    Return Water to a Boil and Reduce Heat to Moderately Low. Simmer 4 to 5 Minutes or Until Tender. Do not Overcook. Drain.

    5
    Done

    Meanwhile, Put Butter in a Medium-Sized Saucepan and Heat Over Moderate Heat.

    6
    Done

    When Butter Is Melted, Remove from Heat and Stir in Flour, Salt, Pepper, and Mustard.

    7
    Done

    When Mixture Is Smooth, Gradually Add Milk, Stirring Until No Lumps of Flour Remain.

    8
    Done

    Return Saucepan to Heat and Cook Over Moderately High Heat, Stirring Constantly, Until Milk Mixture Comes to a Boil and Thickens Slightly.

    9
    Done

    Add Chopped Pimiento and Chopped Green Pepper and Reduce Heat to Low and Simmer 1 Minute Longer.

    10
    Done

    Stir 1 1/2 Cups of the Grated Cheddar Cheese, the Cooked and Drained Macaroni, and the Slivered Chicken Into the Milk Mixture.

    11
    Done

    Pour Into a Shallow 2 Quart Round or Oval or Round Baking Dish.

    12
    Done

    Sprinkle the Rest of the Grated Cheddar Cheese Over the Top of the Macaroni Mixture.

    13
    Done

    the Casserole Can Be Prepared to This Point 1 to 2 Days Before You Plan to Bake and Serve It. You Can Cover and Store in Refrigerator Until Ready to Bake.

    14
    Done

    Place Casserole on Center Oven Rack in Oven and Bake For 20 Minutes (longer If Casserole Has Been Chilled), or Until Macaroni Is Hot and Bubbly and the Cheese Is Melted.

    15
    Done

    Remove from Oven and Arrange Tomato Wedges on Top of Casserole and Serve.

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    Vada Rios

    Culinary alchemist blending unexpected ingredients to create unique and flavorful dishes.

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