Chicken Spaghetti Mac and Cheese
Chicken Spaghetti Mac and Cheese tastes just like macaroni and cheese, but has chicken and tomatoes and uses spaghetti noodles!
Servings: 12
Ingredients
- 16 ounces spaghetti noodles, cooked al dente according to package instructions
- ½ cup (1 stick/113g) unsalted butter
- ½ cup (62.5g) all-purpose flour
- 3 cups (735g) whole milk, warmed (about 100°F)
- 2 teaspoons kosher salt
- ½ teaspoon ground mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional)
- 2 ounces cream cheese
- 4 cups (452g) sharp cheddar, shredded and divided
- 1 cup (113g) mozzarella cheese, shredded
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 cups (420g) rotisserie chicken, shredded and chopped
- 1 can (14.5 ounces) diced tomatoes, drained
- parsley, for garnish
Instructions
- Preheat the oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray.
- In a medium saucepan over medium heat, melt the butter.
- Add the flour and whisk constantly for 1-2 minutes or until the mixture thickens and is fully incorporated. (You are creating a roux.)
- Remove from heat and gradually pour in the warm milk, whisking constantly.
- Return the pan to the heat, whisk another 3-5 minutes or until thickened.
- Add the salt, garlic powder, ground mustard, and cayenne pepper and stir to combine. Remove from heat.
- Add the cream cheese, 3 cups of sharp cheddar, and mozzarella. Stir to melt.
- In a large bowl, add cooked noodles, cheese sauce, chicken, diced tomatoes, salt, and pepper. Toss to coat.
- Pour into the prepared baking dish and top with the remaining 1 cup of cheddar cheese.
- Bake uncovered for 25-30 minutes, or until cheese is hot and bubbly.
- Garnish with parsley (optional) and serve hot.