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
Yields 4 servings
chicken cheddar macaroni bake

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

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.

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Nutrition

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 %