We gave homey mac and cheese a summery refresh. The saucepan sauce is made without a flour thickener, so it's lighter-tasting than baked versions. And adding veggies and chicken makes it a well-rounded meal.

Source: Midwest Living


Recipe Summary

45 mins
10 cups


Ingredient Checklist


Instructions Checklist
  • In a 4- to 6-quart Dutch oven, cook macaroni according to package directions. Drain and set aside.

  • Meanwhile, remove the meat from the chicken; discard skin and bones. Coarsely shred the chicken; set aside.

  • For topping: In a medium skillet melt butter over medium heat. Add panko. Cook and stir until panko is lightly toasted. Remove from the heat and set aside.

  • Add half-and-half to the same Dutch oven used to cook the macaroni. Bring just to a simmer over medium heat. Reduce heat to medium-low. Gradually add cheddar, American and fontina cheeses, stirring constantly. Stir in black pepper. Continue to cook and stir until cheese is completely melted and smooth.

  • Add drained macaroni to the cheese sauce. Stir until well combined. Stir in chicken and tomatoes. Cook and stir for 1 to 2 minutes or until heated through. Remove from the heat. Stir in spinach and oregano. Serve immediately, topped with toasted panko mixture.

Nutrition Facts

540 calories; fat 31g; cholesterol 160mg; saturated fat 17g; carbohydrates 29g; mono fat 9g; poly fat 2g; insoluble fiber 1g; sugars 2g; protein 37g; vitamin a 1802.9IU; vitamin c 7.5mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 6.3mg; vitamin b6 0.3mg; folate 39mcg; vitamin b12 1.1mcg; sodium 828mg; potassium 521mg; calcium 490mg; iron 1.5mg.