Best 11 Cheesy Chicken Veggie Mac Recipes

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Are you looking for a delicious and easy recipe that is sure to please the whole family? Cheesy chicken veggie mac is a one-pot meal that is packed with flavor and nutrition. This dish combines tender chicken, crisp vegetables, and a creamy cheese sauce, all tossed with cooked macaroni. With just a few simple steps, you can have a tasty and satisfying meal on the table in no time.

Let's cook with our recipes!

CHEESY CHICKEN & VEGGIE MAC



Cheesy Chicken & Veggie Mac image

We know you like chicken, so we've prepared this cheesy recipe with macaroni and vegetables for your enjoyment. The best part? It's ready in 25 minutes.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings, 1-1/4 cups each

Number Of Ingredients 6

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 pkg. (10 oz.) frozen mixed vegetables (broccoli, carrots, cauliflower)
1/4 cup milk
1/4 cup vegetable oil spread
1/2 lb. boneless skinless chicken breasts, cooked, chopped (about 1 cup)
1/8 tsp. garlic powder

Steps:

  • Cook Macaroni in large saucepan as directed on package, adding vegetables to the boiling water along with the macaroni. Drain; return to pan.
  • Add Cheese Sauce Mix and remaining ingredients; mix well. Cook on low heat 1 to 2 min. or until heated through, stirring occasionally.

Nutrition Facts : Calories 420, Fat 14 g, SaturatedFat 3 g, TransFat 3.5 g, Cholesterol 60 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

CHICKEN AND ROASTED VEGETABLE MAC AND CHEESE



Chicken and Roasted Vegetable Mac and Cheese image

Make mac and cheese a filling dinner by adding chicken and roasted veggies!

Provided by Jenny

Categories     Main Course

Time 40m

Number Of Ingredients 13

1/2 pound dry small pasta (I used elbow)
1 stick unsalted butter
1/2 cup all purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2 cups milk (I used skim)
2 cups finely shredded mild cheddar cheese
2 cups cooked (shredded Foster Farms Chicken Breast)
2 cups roasted broccoli florets
1/2 pound roasted asparagus (cut into 1 inch pieces)
1 large roasted onion (thinly sliced)
1 pound cooked (crumbled bacon)
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees and lightly spray a 9×13 inch baking dish with cooking spray.
  • Cook pasta according to package directions. Drain and set aside for a few minutes.
  • To prepare roux, melt butter into a medium saucepan over medium heat. Once melted whisk in flour, salt and pepper. Stir and cook for 3-4 minutes until color of roux will gets slightly darker. Slowly whisk in milk, stirring continuously until thickened, about 2 minutes. Reduce heat to a simmer and stir in cheese until melted.
  • Transfer cooked pasta to large dutch oven or pot over low heat. Pour cheese sauce over top, stirring to combine.
  • Add chicken, broccoli, asparagus, onion and bacon, stirring to combine.
  • Transfer mac and cheese to prepared baking dish. Top with additional shredded cheese and bake for 25-30 minutes, until cheese is melted. Serve warm.

Nutrition Facts : Calories 460 kcal, Carbohydrate 32 g, Protein 33 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 107 mg, Sodium 1628 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

CHEESY CHICKEN & VEGGIE MAC



Cheesy Chicken & Veggie Mac image

This is from Kraft Foods for the most part -- I have altered it quite a bit -- the original called for boxed mac-n-cheese and while both DH love the boxed dinner stuff, we love homemade more so assuming I have time, I make it this way and sometimes when I am busy I sub the Kraft dinner instead. I usually use broccoli and cauliflower for my veggies since that is what we like. Sometimes I use peas and we like that just as much! Also, the cayenne is not that much for us we like spicy -- if you don't cut it down or leave it out! :) Also, at the bottom of the directions, I will put my method for cooking chicken for recipes like this -- easy and good! Cook time for chicken is not included in prep time.

Provided by SarahBeth

Categories     One Dish Meal

Time 1h

Yield 1 dish, 4 serving(s)

Number Of Ingredients 10

1/2 lb boneless skinless chicken breast (cooked and shredded)
2 1/2 cups elbow macaroni, uncooked
1 (10 ounce) bag frozen vegetables
1 cup milk
16 ounces processed cheese, cubed (velveeta)
1/4 cup butter
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt, to taste
pepper, to taste

Steps:

  • In a large pot, cook elbow noodles according to the package directions, and add frozen veggies during the last 5 minutes of cooking. When done cooking, drain noodle and veggie mixture.
  • Return noodles and veggies to pot, add chicken and, over medium heat, stir in cheese, milk, butter and spices until creamy and everything is warmed through.
  • Dish directly onto your plate and enjoy!
  • HOW I COOK MY CHICKEN:
  • Depending on how much chicken I have to cook, I use a 2:1 ratio of water to chicken broth.
  • I add spices to the water/chicken broth depending on what dish. For example, I use cumin and cayenne for Mexican, and I use Italian seasoning, fresh ground black pepper and a bit of olive oil for Italian dishes. For this dish I just use the chicken broth, a bit of salt and small splash of worsteshire sauce.
  • Bring the water/broth/spices mix to a rolling boil. Add chicken breast to pot, bring back to a boil and boil for 5 minutes. Turn heat down and simmer for ten minutes. Then take off heat completely and let sit in hot water for 15-20 minutes.
  • Take chicken out and let cool until you can handle it.
  • Shred or cube the chicken.
  • Add to the dish it was intended for!
  • NOTE: I should probably note, this works very well for medium sized BONELESS SKINLESS breasts -- if using large or bone in pieces, it will probably take longer. Just check frequently.

JANETTE'S CHEESY VEGGIE MAC AND CHEESE



Janette's Cheesy Veggie Mac and Cheese image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 17

Vegetable cooking spray
12 ounces dry elbow macaroni (about 3 cups dried)
1/2 cup white wine
4 red bell peppers, stemmed and seeded, cut into thin strips
2 medium yellow squash (about 1 pound), cut into thin strips
2 medium Vidalia onions, chopped
3 cloves garlic, finely chopped
1 tablespoon kosher salt, plus more to taste
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
2 teaspoons dry mustard
1 cup skim milk
Freshly ground black pepper
1/4 teaspoon dried thyme leaves
16 ounces part- skim ricotta cheese
1/4 cup grated Parmesan
1 slice white bread, broken into small pieces

Steps:

  • Preheat the oven to 325 degrees F.
  • Spray a 2 quart baking dish with vegetable cooking spray, set aside.
  • Bring a large pot of salted water to a boil and cook the macaroni until just tender, about 8 minutes. Drain, rinse under cold running water, and return to the pot.
  • Meanwhile, heat the wine in a large nonstick skillet over medium-high heat. Add the bell peppers, squash, onions, and garlic, and 2 teaspoons of salt, and cook until tender, 10 to 12 minutes, adding a little water if more liquid is needed. Drain the vegetables in a large colander set over a bowl. Add the vegetables to the pasta and set the juices from the vegetables aside.
  • Melt the butter in a small saucepan over medium heat. Add the flour and mustard and cook, stirring constantly, for 2 to 3 minutes. Whisking constantly, slowly pour in the milk and the juices from the vegetables. Add the thyme and the remaining 1 teaspoon of salt. Cook, stirring, for 4 to 5 minutes. Season with additional salt and pepper, to taste.
  • Beat the ricotta until smooth and slowly beat in the white sauce. Toss with the macaroni mixture. Transfer to the 2-quart baking dish and sprinkle with Parmesan. Sprinkle bread crumbs over the top and lightly spray them with the vegetable cooking spray. Bake until top is golden brown, about 35 minutes. Serve immediately.

Nutrition Facts : Calories 443 calorie, Fat 11 grams, SaturatedFat 6 grams, Carbohydrate 59 grams, Fiber 5 grams

MACARONI AND CHEESY CHICKEN BAKED CASSEROLE



Macaroni and Cheesy Chicken Baked Casserole image

Take your mac and cheese weeknight dinner to a whole new level with this veggie-kissed casserole. The crunchy cheese and bread crumb topping makes a perfect finish for the creamy filling.

Provided by By Brooke Lark

Categories     Entree

Time 1h5m

Yield 10

Number Of Ingredients 12

2 cups uncooked elbow macaroni (about 9 oz)
4 tablespoons butter
1/3 cup Gold Medal™ all-purpose flour
1 teaspoon onion salt
1 teaspoon garlic salt
1 teaspoon pepper
3 cups milk
4 cups shredded Cheddar cheese (16 oz)
2 cups chopped cooked chicken
1 bag (16 oz) frozen broccoli florets
1 1/2 cups Progresso™ panko crispy bread crumbs
4 tablespoons butter, melted

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
  • In 5-quart Dutch oven, melt 4 tablespoons butter over medium heat. Beat in flour, onion salt, garlic salt and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni, chicken and frozen broccoli. Pour into baking dish. Sprinkle remaining 1 cup cheese on top.
  • In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
  • Bake 33 to 36 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.

Nutrition Facts : Calories 550, Carbohydrate 44 g, Cholesterol 100 mg, Fat 3, Fiber 2 g, Protein 28 g, SaturatedFat 16 g, ServingSize About 1 1/4 cups, Sodium 720 mg, Sugar 6 g, TransFat 1 g

HIDDEN VEGGIE MAC & CHEESE RECIPE BY TASTY



Hidden Veggie Mac & Cheese Recipe by Tasty image

Here's what you need: elbow macaroni, water, cauliflower florets, butternut squash, carrot, milk, cheddar cheese, cream cheese

Provided by Hannah Williams

Categories     Dinner

Yield 6 servings

Number Of Ingredients 8

1 lb elbow macaroni, cooked al dente
½ cup water
1 cup cauliflower florets
1 cup butternut squash, diced
1 cup carrot, sliced
2 cups milk
2 cups cheddar cheese, shredded
4 oz cream cheese

Steps:

  • Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
  • Add everything into a blender, including cooking water, and blend until smooth.
  • Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
  • Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
  • Enjoy!

Nutrition Facts : Calories 630 calories, Carbohydrate 69 grams, Fat 26 grams, Fiber 4 grams, Protein 29 grams, Sugar 8 grams

CHICKEN & VEGGIE MAC



Chicken & Veggie Mac image

This one-pan wonder is a scrumptious blend of chicken, colorful vegetables and classic mac and cheese that also can fit into a healthy eating plan.

Provided by My Food and Family

Categories     Home

Time 20m

Yield Makes 4 servings, 1-1/4 cups each.

Number Of Ingredients 6

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 pkg. (10 oz.) frozen mixed vegetables (broccoli, carrots and cauliflower)
1/4 cup fat-free milk
2 tsp. unsalted butter
1/2 lb. boneless skinless chicken breasts, cooked, chopped (about 1 cup)
1/8 tsp. garlic powder

Steps:

  • Cook Macaroni in large saucepan as directed on package, adding vegetables to the boiling water along with the macaroni; drain. Return macaroni mixture to saucepan.
  • Add Cheese Sauce Mix and remaining ingredients; mix well. Cook on low heat 1 to 2 min. or until heated through, stirring occasionally.

Nutrition Facts : Calories 300, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g

ONE PAN CHEESY CHICKEN AND VEGETABLES



One Pan Cheesy Chicken and Vegetables image

A creamy and cheesy one skillet meal full of fresh vegetables and tender chicken--and it's ready in less than 30 minutes!

Provided by Sandra_92083

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 25m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
1 pound skinless, boneless chicken thighs, cut into strips
1 medium onion, finely diced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 (5.6 ounce) package Knorr® Rice Sides™ - Chicken
2 cups water
1 ½ teaspoons dried basil
¾ cup shredded Cheddar cheese

Steps:

  • Heat oil over medium-high heat in a non-stick skillet. Add chicken; cook and stir until cooked through (no longer pink in the center). Transfer chicken to a bowl.
  • Stir diced onion, carrot, and celery into the pan; cook, stirring occasionally until vegetables start to soften, about 5 minutes. Season with salt and pepper. Stir in water and Knorr® Rice Sides™ - Chicken flavor. Bring to a simmer over high heat; reduce to medium-low; cover and simmer 7 minutes.
  • Stir in cooked chicken, basil, and shredded Cheddar cheese.

Nutrition Facts : Calories 472 calories, Carbohydrate 16.3 g, Cholesterol 87.3 mg, Fat 24.8 g, Fiber 4.2 g, Protein 27.4 g, SaturatedFat 11.1 g, Sodium 250.7 mg, Sugar 3 g

CHICKEN AND VEGETABLE CHEESEBURGER MAC



Chicken and Vegetable Cheeseburger Mac image

This skillet is a can't miss hit with all of your family favorite ingredients - bacon, chicken, peas and cheese. Made easy with cheesy Hamburger Helper™.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 5

Number Of Ingredients 9

4 strips bacon, cut in 1/2-inch slices
1 package (20 oz) boneless skinless chicken breasts, cut into 3/4-inch pieces
1 medium red bell pepper, chopped (1 cup)
1/2 cup chopped onion
2 cups milk
1 cup hot water
1 box Hamburger Helper™ cheeseburger macaroni
1 cup frozen sweet peas
1 cup shredded Cheddar cheese (4 oz)

Steps:

  • In 12-inch nonstick skillet, cook bacon over medium-high heat 4 to 6 minutes, stirring occasionally, until crisp. Remove bacon with slotted spoon; place on paper towel. Add chicken, bell pepper and onion to bacon drippings in skillet; cook over medium-high heat 8 to 10 minutes, stirring frequently, until chicken is no longer pink.
  • Add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 5 minutes. Stir in frozen peas; cover and cook 5 to 6 minutes, stirring occasionally, until pasta is tender and sauce is thick. Remove from heat.
  • Top with cheese and bacon; cover and let stand 2 to 3 minutes or until cheese is melted.

Nutrition Facts : Calories 470, Carbohydrate 36 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 2 g, Protein 39 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 10 g, TransFat 1/2 g

VEGGIE MACARONI & CHEESE



Veggie Macaroni & Cheese image

This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, "More, please!" -Marsha Morril, Harrisburg, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 15

1-1/2 cups uncooked elbow macaroni
3 cups fresh broccoli florets
2 cups fresh cauliflowerets
3 large carrots, halved lengthwise and thinly sliced
2 celery ribs, sliced
1 tablespoon butter
1 medium onion, chopped
1/4 cup all-purpose flour
1 cup 2% milk
1 cup chicken broth
3 cups shredded sharp cheddar cheese
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika

Steps:

  • Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.

Nutrition Facts : Calories 200 calories, Fat 11g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 391mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

CHEESY SHRIMP AND RICE



Cheesy Shrimp and Rice image

A cheesy shrimp dish that fits the description of comfort food. A great way to use leftover rice.

Provided by Yoly

Categories     Main Dish Shrimp

Time 35m

Yield 4

Number Of Ingredients 15

1 tablespoon butter
½ pound medium shrimp, peeled and deveined
8 ounces fresh mushrooms, sliced
1 celery, diced
½ green bell pepper, diced
½ medium onion, diced
1 ½ tablespoons all-purpose flour
1 teaspoon chicken bouillon base (such as Better Than Bouillon®)
1 teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon garlic powder
¼ teaspoon cayenne pepper, or more to taste
¾ cup milk
1 ½ cups cooked rice
1 cup shredded sharp Cheddar cheese
salt and freshly ground black pepper to taste

Steps:

  • Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
  • Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
  • Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 27 g, Cholesterol 127.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 549.1 mg

Tips:

  • Use a variety of vegetables. This will add flavor, texture, and nutrients to your dish. Some good options include broccoli, cauliflower, carrots, celery, onions, and peppers.
  • Don't overcook the vegetables. You want them to be tender-crisp, not mushy.
  • Use a good quality cheese. This will make a big difference in the flavor of your dish. Sharp cheddar, Parmesan, or Gruyère are all good choices.
  • Don't be afraid to experiment. There are many different ways to make cheesy chicken veggie mac. Get creative and find a combination that you and your family love.
  • Serve immediately. Cheesy chicken veggie mac is best when it's hot and gooey.

Conclusion:

Cheesy chicken veggie mac is a delicious and easy-to-make meal that's perfect for busy weeknights. It's also a great way to get your kids to eat their vegetables. With a few simple ingredients and a little bit of time, you can have a tasty and nutritious meal that the whole family will enjoy.

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