Name: Classic baked macaroni and cheese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/3 cup Protein+ thin spaghetti grain & legume pasta, broken into 1-inch pieces; 4 oz boneless skinless chicken breast, diced into 1/2-inch bites; 1/2 cup nonfat milk; 2 tbsp reduced-fat cheddar cheese, shredded; 1 1/2 tbsp grated Parmesan cheese; 1 1/2 tbsp low-fat cream cheese; 3 tbsp panko breadcrumbs; 1/4 tsp garlic powder; 1/4 tsp ground mustard; 1/2 tsp salt; 1/2 tsp black pepper; 3 3/4 cups water; 4 olive oil cooking sprays

Instructions

Prep 20 min · Cook 25 min

Preheat your oven to 375°F. Bring the water to a boil in a small pot. Add the pasta and a pinch of the salt. Cook for 8 minutes until almost tender. Drain the pasta and set aside.
While the water boils, heat a small non-stick skillet over medium-high heat. Add the diced chicken and half the remaining salt. Cook for 5 minutes, stirring occasionally, until the chicken is cooked through. Done when opaque in the center, 165°F.
In the same pot used for the pasta, combine the milk, low-fat cream cheese, garlic powder, ground mustard, and the rest of the salt over medium heat. Whisk constantly for 5 minutes until the cream cheese melts and the sauce simmers and thickens enough to coat the back of a spoon.
Stir the cooked pasta, cooked chicken, shredded cheddar, half the parmesan, and the black pepper into the cheese sauce. Transfer the mixture to a 2-cup oven-safe baking dish. Sprinkle the panko and the remaining parmesan over the top, then mist evenly with cooking spray. Bake for 12 to 15 minutes until the sauce is bubbly and the topping is golden.

Nutrition

Ingredients

Instructions

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