Macaroni and cheese goes with kids like peanut butter goes with jelly. Or, peas and carrots. Simon and Garfunkel. You get my drift. This recipe kicks up your standard mac and cheese and makes it something that you don’t feel guilty feeding your kids. Not that I feel guilty feeding my kids mac and cheese. Let’s be clear. But, with every food group except fruit representing it does make you feel a little better when they only eating a few bites and then ask for marshmallows and crackers. You win this time, Mom! Plus, this recipe is great to make ahead and have ready after a busy day. What’s not to love?
Servings = 8
Weight Watchers Points+ = 10
- 8 ounce elbow pasta
- 1 cup frozen, chopped broccoli
- 1 medium onion, chopped
- 3 Tbsp margarine
- 21 ounces cream of chicken soup (2 cans), fat-free
- 2 cups cheddar cheese, 2%
- 1 cup milk, 2%
- 3 cup chicken breasts, cooked
- 1/4 tsp salt
- 1/4 tsp pepper
- 10 Ritz crackers, crumbled
Heat oven to 350°.
Boil noodles according to package directions.
Cook broccoli until heated through.
In a large skillet over medium-high heat, saute onions in butter until tender. Add the soup and 1 1/2 cups of the cheese. Gradually stir in the milk. Cook and stir over medium heat until the cheese melts. Stir in chicken, broccoli, and macaroni. Add salt and pepper to taste (I usually don’t add any extra salt).
Pour into a greased 9×13 baking dish. Sprinkle with cracker crumbs.
Bake for 30 minutes or until heated through. Top with the remaining 1/2 cup cheese and bake until cheese is melted.