Chicken Cheddar Macaroni Bake
Recipe from Madalina Paul
Finding healthy alternatives to rich recipes isn’t always easy. With few adjustments and usage of a muffin tray to portion the meal you can trim down on the calories.
- Prep: 15 min - 20 min
- Cooking: 30 min - 35 min
Ingredients
- 3 cups (750 mL) macaroni pasta
- 2 tbsp (30 mL) butter
- 2 tbsp (30 mL) flour
- 3 cups (750 mL) 10% cream
- 1/2 medium onion finely diced
- 2 cloves of garlic minced
- 1/2 tsp (2.5 mL) paprika
- 1 tsp (5 mL) oregano
- 1 tsp (5 mL) basil fresh
- 1 egg
- 1/2 cup (125 mL) shredded cheddar cheese
- 1/2 cup (125 mL) cooked spinach diced
- 1 cooked chicken breast diced
- 3 tbsp (45 mL) butter
- 1 cup (250 mL) bread crumbs
- bacon crumbs
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Preparation
Pre-heat oven to 350ºF, and grease a large muffin pan. In a large pot of boiling and salted water, cook pasta to al dente. While the pasta is cooking, melt 2 tablespoons (30 ml) of butter in a separate saucepan on low. Add flour, and whisk the mixture until combined. Make sure the mixture is free of lumps, and cook for 2 minutes. Slowly whisk in cream. Add onion, garlic, paprika, oregano, and basil. Simmer for 5 minutes. Temper egg, and add into creamy mixture. Stir in cheese, and fold in macaroni, chicken and spinach; season with salt and pepper. Pour mixture into muffin tin. Melt remaining butter, and coat bread crumbs. Top the macaroni, and sprinkle with bacon crumbs. Bake for 20 minutes and allow to cool slightly before removing portions from pan. Serve with garden salad.
Tips
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Nutritional information
Per serving| Energy: | 818 Calories |
| Protein: | 25 g |
| Carbohydrate: | 80 g |
| Fat: | 45 g |
| Fibre: | 4.4 g |
| Sodium: | 445 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 37 % / 409 mg |
| Selenium: | 118 % |
| Folate: | 107 % |
| Thiamin: | 74 % |
| Riboflavin: | 52 % |
