Macaroni-and-Cheese Bake

Health score
11%
Macaroni-and-Cheese Bake
45 min.
6
464kcal

Suggestions


If you're looking for a comforting yet satisfying dish that combines the classic flavors of macaroni and cheese with a hearty twist, the Macaroni-and-Cheese Bake is the perfect addition to your recipe repertoire. This delightful dish not only caters to the cheese lovers out there but also incorporates tender pieces of chicken or turkey, making it a filling option for lunch, dinner, or even as a side for special gatherings.

What sets this recipe apart is its versatility; it’s an ideal way to use leftover chicken or turkey, blending it seamlessly into the rich, creamy base of cream of mushroom soup and mayonnaise. The addition of chopped bell peppers and onions infuses each bite with fresh flavors, while the seasoned breadcrumbs create a delightful, crunchy topping that contrasts beautifully with the creamy texture underneath.

With a total preparation and baking time of just 45 minutes, this Macaroni-and-Cheese Bake makes a quick weeknight meal that your family will adore. Plus, it’s easily doubled for larger gatherings or meal prep, and can be frozen for future enjoyment. Indulge in this warm, cheesy goodness that promises to deliver comfort in every forkful—perfect for cozy nights in or family feasts!

Ingredients

  • cups meat from a rotisserie chicken cooked chopped
  • 10.8 ounce cream of mushroom soup undiluted canned
  • cup elbow macaroni uncooked
  • medium size bell pepper green chopped
  • 0.5 cup italian-seasoned breadcrumbs 
  • 0.5 cup mayonnaise 
  • 0.5 cup milk 
  • medium onion chopped
  • ounce pimientos diced undrained
  • ounces cheddar cheese shredded

Equipment

  • oven
  • baking pan

Directions

  1. Cook pasta according to package directions; drain.
  2. Stir together pasta, cheese, and next 7 ingredients. Spoon into a lightly greased 11- x 7-inch baking dish.
  3. Bake at 350 for 15 minutes.
  4. Sprinkle with breadcrumbs; bake 10 more minutes or until golden.
  5. Note: Recipe may be doubled. Freeze up to 3 months; thaw in refrigerator, and bake as directed.

Nutrition Facts

Calories464kcal
Protein21.03%
Fat51.48%
Carbs27.49%

Properties

Glycemic Index
32.83
Glycemic Load
1.14
Inflammation Score
-6
Nutrition Score
16.995651970739%

Flavonoids

Luteolin
0.94mg
Isorhamnetin
0.92mg
Kaempferol
0.13mg
Myricetin
0.01mg
Quercetin
4.16mg

Nutrients percent of daily need

Calories:463.97kcal
23.2%
Fat:26.34g
40.52%
Saturated Fat:7.87g
49.21%
Carbohydrates:31.65g
10.55%
Net Carbohydrates:29.45g
10.71%
Sugar:3.91g
4.35%
Cholesterol:66.82mg
22.27%
Sodium:782.92mg
34.04%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.21g
48.43%
Selenium:34.97µg
49.96%
Vitamin K:38.07µg
36.26%
Vitamin C:27.4mg
33.21%
Phosphorus:288.41mg
28.84%
Vitamin B3:5.37mg
26.83%
Manganese:0.53mg
26.66%
Calcium:197.72mg
19.77%
Vitamin B6:0.38mg
19.01%
Zinc:2.62mg
17.49%
Vitamin B2:0.29mg
16.88%
Vitamin B1:0.2mg
13.11%
Copper:0.26mg
12.8%
Vitamin A:597.52IU
11.95%
Iron:2.09mg
11.59%
Potassium:374.5mg
10.7%
Magnesium:42.53mg
10.63%
Vitamin B12:0.58µg
9.74%
Vitamin B5:0.94mg
9.42%
Fiber:2.2g
8.82%
Folate:33.02µg
8.25%
Vitamin E:0.97mg
6.48%
Vitamin D:0.37µg
2.5%
Source:My Recipes