Baked Macaroni and Cheese with Chicken

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The Great Minnesota Hot Dish Your Cookbook for Classic Comfort Food

  • Yield: 6 Servings


  • 8 ounces elbow macaroni
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes
  • 1 pound Velveeta
  • ½ cup sour cream
  • 0.66 cup half-and-half
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 4 cups shredded rotisserie chicken
  • 2 cups Cheddar cheese
How to Make It
  1. Preheat oven to 400˚F.
  2. Cook macaroni; drain. Melt butter in a large skillet over medium heat. Stir in garlic, and cook 1 minute. Add diced tomatoes, and cook until liquid is evaporated. Shred Velveeta; stir into tomato mixture until cheese is melted. Stir in sour cream, half-and-half, cumin, pepper, chicken, and macaroni. Pour mixture into a lightly greased 13x9x2-inch baking dish. Sprinkle with Cheddar cheese. Bake 10 minutes.

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