Chicken & Cauliflower Macaroni & Cheese Casserole Recipe Makes Everyone Happy by Marcus Lopez
This chicken and cauliflower macaroni and cheese recipe is a family pleaser. It's an all-in-one casserole recipe that's easy to make and a great way to use up leftover chicken. Plus, you can sneak some vegetables in if you have a picky eater. This cheesy macaroni and cheese recipe has it all.
The mac and cheese casserole starts with a sauce made with milk, flour, butter, cheddar cheese, cauliflower and onion. Throw in some chopped leftover chicken and cooked elbow macaroni, top it with breadcrumbs and more cheese and bake. That's it. You've got pasta, chicken and a vegetable. What more do you need?
If you need to add a side dish, throw together a salad. Dinner is done. The leftovers reheat nicely for dinner the next day. Bone apple tea.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 to 6
ingredients
- 1 package (12 ounces) elbow macaroni, cooked according to package directions
- 2 cups diced cooked chicken
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups skim milk
- 1 cup shredded cheddar (divided)
- 1/2 small onion, diced
- 2 cups cauliflower florets
- Italian breadcrumbs
- garlic powder, to taste
- Knorr Caldo de Pollo, to taste (optional)
Here's how to make it:
- Melt the butter in a pot. Add the flour and stir. Add the onions and cauliflower. Keep stirring. Slowly add in the milk and stir until smooth and velvety. When it thickens a bit, add 1/2 cup of the cheddar cheese.
- Stir in the chicken and cooked macaroni. Season with salt, pepper, garlic powder and caldo de pollo, if desired, to taste.
- Pour the mixture into a casserole dish. Top with the remaining cheddar cheese. Sprinkle with some Italian breadcrumbs. Lightly spray the breadcrumbs with nonstick cooking spray.
- Bake in a preheated 400-degree F oven for about 20 minutes.
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