Creamy Mac and Cheese Bowl with Grilled Chicken and Veggies
Classic creamy mac and cheese is made extra satisfying with smoky grilled chicken and colorful sautéed veggies. This bowl combines comfort food with wholesome freshness, perfect for family dinners or meal prep.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Ingredients
For the Mac and Cheese
12 oz elbow macaroni (or cavatappi, shells, or penne)
3 tbsp olive oil
3 tbsp all-purpose flour
3 cups milk (whole or 2%)
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
½ tsp Dijon mustard
Salt and black pepper, to taste
For the Grilled Chicken
1 lb boneless, skinless chicken breast (or thighs)
2 tbsp olive oil
2 tbsp lemon juice
2 garlic cloves, minced
1 tsp paprika
1 tsp dried oregano
Salt and pepper, to taste
For the Veggies
1 cup broccoli florets
1 red bell pepper, sliced
1 carrot, thinly sliced
1 tbsp olive oil
Salt and pepper, to taste
Instructions
Step 1: Grill the Chicken
Mix olive oil, lemon juice, garlic, paprika, oregano, salt, and pepper in a bowl.
Coat chicken and marinate for at least 20 minutes.
Grill chicken over medium-high heat for 5–7 minutes per side, until cooked through (165°F / 74°C).
Let rest, then slice into strips.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta until al dente. Drain and set aside.
Step 3: Saute the Veggies
Heat olive oil in a skillet over medium heat.
Add broccoli, bell pepper, and carrot.
Saute for 4–5 minutes until tender-crisp. Season with salt and pepper.
Step 4: Make the Cheese Sauce
In a saucepan, melt butter over medium heat.
Whisk in flour and cook for 1–2 minutes.
Slowly whisk in milk and cream until smooth.
Simmer until thickened, about 5 minutes.
Stir in cheddar, mozzarella, Parmesan, Dijon mustard, salt, and pepper until melted and creamy.
Step 5: Assemble the Bowl
Toss pasta with the cheese sauce until well coated.
Divide mac and cheese into bowls.
Top with grilled chicken slices and sauteed veggies.
Garnish with extra Parmesan or fresh parsley.
Notes & Tips
Veggie boost: Add zucchini, peas, or spinach for more greens.
Cheese swap: Gouda, Gruyere, or Monterey Jack add unique flavors.
Make it crispy: Top with breadcrumbs and bake at 375°F (190°C) for 15 minutes.
Shortcut: Use rotisserie chicken if you don’t have time to grill.
Frequently Asked Questions
Q: Can I make this ahead?
Yes! Store mac and cheese separately from chicken and veggies. Reheat gently with a splash of milk.
Q: Can I make it lighter?
Use just milk (no cream) and reduce cheese slightly. Greek yogurt can also be stirred in for creaminess.
Q: Can I meal prep this?
Absolutely—store in containers and reheat in the microwave with a bit of milk or broth.
Nutritional Information
Calories: ~640
Protein: 42g
Carbs: 56g
Fat: 28g
Fiber: 4g
Calcium: 320mg