Mac and cheese is a classic comfort food that everyone loves. But why not make it even better by adding some veggies and protein? This recipe combines the creamy goodness of mac and cheese with the added benefits of nutrient-rich vegetables and protein-packed chicken.
Ingredients:
- 1 pound elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/2 cup plain Greek yogurt
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped broccoli
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped cooked chicken
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Start by cooking the elbow macaroni according to the package directions. Drain and set aside.
In a large saucepan, melt the butter and olive oil over medium heat. Add the broccoli and red bell pepper and sauté for a few minutes until tender. Add the garlic powder, onion powder, salt, and pepper and stir to combine.
Next, add the cooked chicken to the saucepan and stir to combine. Add the milk, Greek yogurt, and cheddar cheese and stir until the cheese is melted and the mixture is smooth.
Stir in the cooked macaroni and transfer the mixture to a baking dish. Top with breadcrumbs and grated Parmesan cheese.
Bake at 375°F for 20-25 minutes, or until the top is golden brown and crispy. Serve hot and enjoy!
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