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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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This mac & cheese is so good, you'll be laughing with glee while you eat it! Family-friendly fun food! Ingredients:
2 boneless skinless chicken breasts |
1 (14 1/2 ounce) package elbow macaroni |
1 tablespoon extra virgin olive oil |
1 tablespoon butter |
8 (3/4 ounce) wedges laughing cow cheese |
2 cups medium cheddar, shredded |
2 cups colby-monterey jack cheese, shredded |
1/2 cup 1% low-fat milk |
1 cup broccoli slaw mix |
1 tablespoon dried onion flakes |
1 teaspoon sea salt |
1/4 teaspoon fine ground black pepper |
paprika, to sprinkle |
1/8 cup low sodium soy sauce |
1/8 cup balsamic vinegar |
1/8 cup extra virgin olive oil |
handful fresh cilantro, coarsely chopped |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1/2 teaspoon sea salt |
1/4 teaspoon fine ground black pepper |
Directions:
1. Prepare marinade by whisking together all ingredients in a small bowl and transferring to a large plastic baggie. Add the chicken to the baggie, shake to coat the chicken, and marinade for at least 1 hour (up to 4).
2. Bake chicken on parchment-lined cookie sheet at 350*F for 30-40 minutes, or until chicken is cooked through and juices run clear; let chicken rest while macaroni is cooking.
3. Prepare macaroni as directed on package; drain well, cover to keep warm.
4. Cube chicken, cover to keep warm.
5. In large saucepan over medium-heat, combine butter, extra virgin olive oil, cheeses, milk, dried onion flakes, salt and pepper; stir constantly until melted.
6. Add macaroni, broccoli slaw and cubed chicken to the cheese mixture; mix well.
7. Transfer to a large, deep, greased casserole dish; sprinkle with paprika. Bake at 350*F for 35-40 minutes, or until cheese turns light brown.
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