Cheddar Soup Mac 'n' Cheese
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 514.1
- Total Fat: 21.0 g
- Cholesterol: 84.4 mg
- Sodium: 1,006.6 mg
- Total Carbs: 44.8 g
- Dietary Fiber: 6.5 g
- Protein: 36.3 g
View full nutritional breakdown of Cheddar Soup Mac 'n' Cheese calories by ingredient
Introduction
Creamy Macaroni and Cheese with a short-cut. Creamy Macaroni and Cheese with a short-cut.Number of Servings: 4
Ingredients
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6 oz whole wheat macaroni
1 boneless skinless chicken breast, chopped
1 red bell pepper, chopped
1 cup sliced mushrooms
1-10oz can cheddar cheese condensed soup
6 oz cheddar, grated and divided
1/2 cup skim milk
2 tsp Dijon mustard
1 tsp garlic powder
1 tsp black pepper
1 Tbsp flax seed
3 Tbsp grated light parmesan
Directions
In a medium saucepan, boil water and cook pasta according to package directions.
Meanwhile, brown chicken pieces in medium saucepan, preferably an oven-safe one. Add red pepper and mushrooms and cook until vegetables are softened, about 5 minutes.
Preheat oven to 350F.
Drain pasta and add to chicken m ixture.
In a medium bowl, mix cheddar soup, skim milk, 4 oz of shredded cheddar, garlic powder, dijon mustard, and black pepper. Pour over the pasta and chicken mixture and stir well. Transfer to a casserole dish if pot is not oven-safe.
In a small bowl, mix remaining 2 oz grated cheddar, parmesan and flax seed. Sprinkle over casserole.
Bake for 20-30 minutes until top is golden brown. Let stand 5 minutes before serving.
Best served with a side salad.
Number of Servings: 4
Recipe submitted by SparkPeople user THRAESJA.
Meanwhile, brown chicken pieces in medium saucepan, preferably an oven-safe one. Add red pepper and mushrooms and cook until vegetables are softened, about 5 minutes.
Preheat oven to 350F.
Drain pasta and add to chicken m ixture.
In a medium bowl, mix cheddar soup, skim milk, 4 oz of shredded cheddar, garlic powder, dijon mustard, and black pepper. Pour over the pasta and chicken mixture and stir well. Transfer to a casserole dish if pot is not oven-safe.
In a small bowl, mix remaining 2 oz grated cheddar, parmesan and flax seed. Sprinkle over casserole.
Bake for 20-30 minutes until top is golden brown. Let stand 5 minutes before serving.
Best served with a side salad.
Number of Servings: 4
Recipe submitted by SparkPeople user THRAESJA.