Baked Macaroni & Cheese With Smoked Chicken

15
Ingredients

15m
Prep Time

60m
Cook Time

1h 15m
Ready In

Recipe: #29716

June 14, 2018

Categories: Chicken Oven Bake, Chicken Dinner, more

recipe by:
ellie

"This worked for us and a great way to use leftover chicken. I used https://www.recipezazz.com/recipe/chicken-barbecue-sandwiches-done-in-slow-cooker-24220 Recipe source: Smokin' cookbook"

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (436.6 g)
Calories 894
Total Fat - 43.1 g
Saturated Fat - 25.5 g
Cholesterol - 142.9 mg
Sodium - 1034.1 mg
Total Carbohydrate - 87.5 g
Dietary Fiber - 10.4 g
Sugars - 10.3 g
Protein - 41.5 g
Calcium - 1068.9 mg
Iron - 2.2 mg
Vitamin C - 9 mg
Thiamin - 0.4 mg

Step 1

Spray non-stick coating on casserole pan -- I used one that was 13 x 9"

Step 2

Bring a large saucepan of salted water to a boil and then stir in the pasta and cook, stirring often until the pasta is al dente (8-10 minutes); drain in a colander and then run under cold water until it is cool to the touch. Let it drain in the sink while you make the rest of the recipe.

Step 3

While the pasta is cooking, preheat the oven to 375 degrees F. Stir the breadcrumbs, grated Parmesan and 2 tablespoons of melted butter together in a bowl and set aside.

Step 4

Dry out the pasta cooking pot and set it over medium heat and add 4 tablespoons butter. When it is bubbling whisk in the flour. Continue cooking, whisking constantly for 3-5 minutes. Pour in the milk slowly, whisking constantly and bring to a boil, then adjust the heat so the sauce is simmering. Add nutmeg, salt and pepper to taste and cook 5 more minutes, whisking often. Pay close attention to the sides and bottom of the pot and watch for burning.

Step 5

Remove the sauce from heat and stir in the shredded cheese until it is melted into the sauce. Fold in the chicken, peas and parsley, if using. Stir in the pasta until coated with sauce and the chicken and peas are evenly distributed. Pour all the pasta mixture into an 11 inch oval baking dish (or any 6-cup baking dish that is 1 1/2 inch deep). Cover the top of the macaroni and cheese with an even layer of the breadcrumb topping. Bake for 40-45 minutes or until the top is golden brown and sauce is bubbling. Let stand 5 minutes before serving.