Creamy Herb Mac and Cheese Bowl with Grilled Chicken & Veggie Medley
This isn’t your typical mac and cheese — it’s a fresh, modern twist! Creamy, herb-infused cheese sauce coats tender pasta, topped with juicy grilled chicken and a colorful medley of roasted or sautéed veggies. It’s hearty, wholesome, and full of Mediterranean flavor — pure comfort in a bowl.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Serves: 4
Ingredients
For the Grilled Chicken:
2 chicken breasts (about 450g / 1 lb)
1 tablespoon olive oil
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon dried oregano
Salt and black pepper, to taste
For the Creamy Herb Mac and Cheese:
2 cups elbow macaroni
2 tablespoons olive oil
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar
¼ cup grated parmesan cheese
½ teaspoon garlic powder
1 teaspoon Italian seasoning or mixed herbs
Salt and black pepper, to taste
Optional: 1 tablespoon chopped fresh parsley or basil
For the Veggie Medley:
1 tablespoon olive oil
1 small zucchini, sliced
1 small red bell pepper, chopped
½ cup cherry tomatoes, halved
½ small red onion, sliced
Salt and pepper, to taste
Instructions
1. Grill the Chicken:
In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper.
Coat chicken and marinate for 15–30 minutes.
Grill over medium heat for 5–6 minutes per side or until fully cooked (165°F / 74°C).
Slice and set aside.
2. Cook the Pasta:
- Boil salted water and cook pasta according to package directions.
- Drain and set aside (reserve ¼ cup pasta water).
3. Make the Creamy Herb Sauce:
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1 minute until lightly golden.
- Gradually add milk, whisking constantly until smooth and slightly thickened.
- Stir in mozzarella, cheddar, and parmesan until melted and creamy.
- Season with garlic powder, herbs, salt, and pepper.
- Add chopped parsley or basil for freshness.
- Stir in the cooked pasta; if too thick, add a splash of pasta water.
4. Cook the Veggie Medley:
- Heat olive oil in a pan over medium heat.
- Add zucchini, bell pepper, and onion; sauté for 5–6 minutes until tender.
- Add cherry tomatoes and cook for another 2 minutes.
- Season with salt and pepper.
5. Assemble the Bowl:
Spoon creamy herb mac and cheese into bowls.
Top with sliced grilled chicken and veggie medley.
Garnish with a sprinkle of parmesan, herbs, or a drizzle of olive oil.
Notes & Tips
Use whole-wheat or chickpea pasta for extra fiber.
Add spinach or broccoli florets to the sauce for extra greens.
For a spicy touch, sprinkle red pepper flakes on top.
The cheese sauce can be made lighter with Greek yogurt (replace half of the milk with yogurt).
Serving Suggestions
Serve with:
Garlic bread or warm pita
Fresh cucumber-tomato salad with lemon dressing
A glass of iced mint lemonade or sparkling water with lemon
Frequently Asked Questions
Q: Can I bake this dish?
Yes! Transfer the assembled mac and cheese to a baking dish, top with breadcrumbs and parmesan, and bake at 375°F (190°C) for 15 minutes until golden.
Q: Can I make it vegetarian?
Absolutely! Skip the chicken or replace it with grilled halloumi or roasted chickpeas.
Q: How do I store leftovers?
Keep refrigerated in an airtight container for up to 3 days. Reheat with a splash of milk to restore creaminess.
Nutritional Information
Calories: ~510 kcal
Protein: 38g
Carbohydrates: 42g
Fat: 22g
Fiber: 3g
Calcium: 25% DV