Cheesy Chicken Macaroni Casserole
Cheesy Chicken Macaroni Casserole is a protein-rich dinner with cheesy goodness perfect for picky eaters. Make this easy family meal with all the comfort of cheesy pasta but with the added benefit of lean protein. Leftovers reheat very well making this recipe great for meal prep too.
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Why this recipe works
Cottage cheese is having a moment and did we ever think that would happen? But it did and here we are… blending cottage cheese into everything. Like my Cottage Cheese Mac and Cheese, it turns out that cottage cheese is so much more useful than we ever realized.
This recipe works because it is a basic yummy chicken macaroni casserole recipe to appeal to the tastes of everyone in the family including littler ones, and then we sneak in even more protein with the cottage cheese. It’s a win win all around and really super tasty, even reheated the next day.
About the ingredients
- Chicken. I used precooked chicken from the freezer section, but literally any chicken – leftovers included – will work in this recipe.
- Elbows macaroni.
- Unsalted butter. Always unsalted butter.
- All-purpose flour.
- Milk.
- Whole grain mustard.
- Cheese. I used reduced fat sharp cheddar cheese, but this is a great recipe to use up whatever you have on hand.
- Low-fat cottage cheese. Cottage cheese adds protein and creaminess, but surprisingly little flavor (which is a good thing and why it’s so versatile). Good Culture brand cottage cheese is the only one I will buy.
- Hidden Valley Ranch seasoning mix. I bit of HVR seasoning is my new secret ingredients in so many recipes. It adds just a bit of creamy yumminess.
- Kosher salt.
FAQs
Yes, this is a great recipe for meal prep. Simply reheat by portions in the microwave.
Either thigh meat or breast meat can be used. I took the easy way out and used a big bag of cooked chicken from the freezer, but any chicken you have on hand (with no bones) can be used.
Cheesy Chicken Macaroni Casserole
Equipment
Ingredients
- 22 oz oven-roasted diced chicken breast from the freezer section
- 8 oz elbow macaroni
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 2 ½ cups milk
- 1 Tbsp German whole grain mustard
- 2 tsp Hidden Valley Ranch seasoning mix
- ½ cup low-fat cottage cheese
- 1 tsp kosher salt
- 3 cups reduced fat sharp cheddar cheese divided
Instructions
Cook the pasta
- Bring a large pot of water to a boil. Heat oven to 350℉
- Put the macaroni to cook in the boiling water to al dente according to package directions.
Make the sauce
- While the pasta is cooking, melt the butter over medium-high heat in a saucepan. Add the flour and whisk until smooth.
- Cook the butter and flour mixture (aka roux) for a minute to cook the flour.
- Whisk in the milk and cook, stirring constantly, until milk starts to steam. Remove from the heat.
- To the sauce, whisk in the mustard and ranch seasoning. Stir in the cottage cheese, salt, and 2 cups of the shredded cheddar cheese.
Assemble and bake
- Add the chicken and cooked macaroni to the sauce and pour all into a 13 x 9 bake dish.
- Top with the last cup of shredded cheese.
- Bake for 20-30 minutes until casserole is heated through and bubbly.
