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.

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Ingredients

Directions

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

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  • 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; 31 g total fat; 17 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 160 mg cholesterol; 828 mg sodium. 521 mg potassium; 29 g carbohydrates; 1 g fiber; 2 g sugar; 37 g protein; 0 g trans fatty acid; 1803 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 39 mcg folate; 1 mcg vitamin b12; 490 mg calcium; 2 mg iron;

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