Description
This cheesy chicken macaroni casserole is the ultimate family comfort food—packed with creamy, protein-rich sauce, tender chicken, and gooey melted cheese. Made from scratch with no canned soup, it’s a healthier and more flavorful take on the classic bake.
Ingredients
22 ounces cooked diced chicken breast (fresh or frozen, thawed)
8 ounces elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2½ cups milk
1 tablespoon whole grain mustard
2 teaspoons ranch-style seasoning mix
½ cup low-fat cottage cheese
1 teaspoon salt
3 cups reduced-fat sharp cheddar cheese, divided
Instructions
1. Preheat the oven to 350°F. Bring a large pot of salted water to a boil.
2. Cook the macaroni according to package directions until just tender. Drain and set aside.
3. In a saucepan over medium heat, melt the butter. Whisk in the flour until smooth and cook for about 1 minute.
4. Slowly whisk in the milk, stirring constantly, and cook until the sauce begins to steam and slightly thicken. Remove from heat.
5. Stir in the mustard, seasoning mix, cottage cheese, salt, and 2 cups of the shredded cheddar until smooth.
6. Add the cooked chicken and macaroni to the sauce, stirring to coat evenly.
7. Transfer the mixture to a 13 x 9-inch baking dish and sprinkle the remaining 1 cup of cheese over the top.
8. Bake for 20–30 minutes, until hot, bubbly, and lightly golden on top.
9. Let rest for a few minutes before serving.
Notes
You can make this casserole a day ahead—just assemble, cover, and refrigerate. Add 5–10 minutes to baking time if cold. Swap cheddar for your favorite cheese blend, or add steamed broccoli or bell peppers for extra color and nutrients.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: Comfort Food
- Method: Baked
- Cuisine: American