Get the recipe: 15-Minute Mac & Cheese with Shredded Chicken (Kid-Favorite!)
Mac and cheese is great. Mac and cheese with chicken? Epic! This recipe was born out of equal parts hunger and leftover chicken, and now I can’t believe I ever made mac and cheese without it. Creamy, cozy, protein-packed, and ridiculously easy - your new weeknight hero has arrived.
Ingredients
- 8 oz pasta, small shaped
- 3 tbsp butter
- 1/2 cup milk regular or plain plant-based milk
- 4 oz block of cheddar cheese, shredded
- 1/3 cup plain Greek yogurt
- 1/4 tsp salt
- 1/8 tsp pepper optional
- 1 cup cooked chicken, shredded, chopped or small strips
Instructions
- Bring a large pot of water to a boil, add pasta, and cook according to the directions on the box for 'al dente.' Drain pasta and reserve.
- In the same pot, over low heat, add in the butter and let melt. Add in the milk, and shredded cheese and whisk until melted and smooth. This will take a minute or two to fully melt.
- Add in the pasta, yogurt, chicken, and salt and pepper and gently stir until combined.
- Serve and enjoy!
Notes
Age: can be served to 6+ months, but read tips above.
Storage: store in an air-tight container in the fridge for up to 4 days. Can also be frozen for up to 2 months. When reheating add in more milk and stir until the cheese is smooth.
Recipe Tips
- Shredding your own cheese is preferred, as it melts better than pre-shredded.
- Feel free to use sharp or extra sharp cheddar cheese for a stronger cheese flavor more similar to traditional mac and cheese or go with a mild cheddar for a softer flavor.
- To make meal prep even quicker, use a rotisserie chicken.
- Win over even the pickiest of toddlers and older kids by letting them choose from a couple toppings they can sprinkle over their bowl, such as bacon crumbles, everything bagel seasoning, panko breadcrumbs, or grated parmesan cheese.
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