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Skillet Macaroni and Cheese With Chicken and Vegetables

This one skillet macaroni and cheese recipe is loaded with fresh vegetables, juicy rotisserie chicken and jam packed with comfort and nutrition. It's a jazzed up version of your favorite mac and cheese dish that you can feel good about eating.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Side Dish , Main Course , Lunch , Dinner
Cuisine: American , International

Ingredients

  • 1 tbsp olive oil
  • 1 red bell pepper chopped
  • 1 medium zucchini halved lengthwise and thinly sliced
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • salt and pepper to taste
  • 1 cup milk
  • 2 tbsp all-purpose flour
  • ½ cup light cream cheese spread
  • 2 cups shredded cheddar cheese divided
  • 2 cups whole grain elbow macaroni cooked according to package directions
  • 1½ cups cooked (rotisserie) chicken
  • 1 cup cherry tomatoes halved

Instructions

    Cup of Yum
  1. Heat 1 tablespoon olive oil in a cast iron skillet over medium heat. Add zucchini and bell pepper along with garlic powder, Italian seasoning, salt and pepper. Cook 5-7 minutes or until crisp-tender, stirring occasionally. Transfer mixture to a bowl.
  2. In a medium bowl, whisk together milk and flour. Add the milk mixture and cream cheese to the skillet. Cook and stir over medium heat until thick and bubbly.
  3. Gradually add in one and half cups of the cheddar cheese; constantly whisking until cheese is melted and sauce is smooth.
  4. Stir in macaroni and zucchini mixture. Fold in chicken and top with tomatoes and remaining cheese. Broil 5-6 minutes or until tomatoes are softened.