1. Preheat oven to 375°; spray 8-inch square baking dish with cooking spray. In medium saucepot, heat stock, milk, butter and seasoning to a simmer over medium-high heat. Add pasta; cook and stir 8 minutes or until pasta is al dente and liquid is reduced to a sauce. Remove saucepot from heat; stir in mozzarella cheese and 1/2 teaspoon kosher salt.
2. In small bowl, stir breadcrumbs and Parmesan cheese. Spread pasta mixture in prepared dish; top with chicken, pasta sauce and breadcrumb mixture. Bake 30 minutes or until edges bubble and top is browned. Makes about 6 cups.
3. Serve mac and cheese sprinkled with basil, if desired.
- 15 g Total fat
- 6 g Saturated fat
- 66 mg Cholesterol
- 637 mg Sodium
- 35 g Carbohydrates
- 5 g Fiber
- 5 g Sugars
- 2 g Added sugars
- 29 g Protein
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Nutritional Information
- 15 g Total fat
- 6 g Saturated fat
- 66 mg Cholesterol
- 637 mg Sodium
- 35 g Carbohydrates
- 5 g Fiber
- 5 g Sugars
- 2 g Added sugars
- 29 g Protein
Directions
1. Preheat oven to 375°; spray 8-inch square baking dish with cooking spray. In medium saucepot, heat stock, milk, butter and seasoning to a simmer over medium-high heat. Add pasta; cook and stir 8 minutes or until pasta is al dente and liquid is reduced to a sauce. Remove saucepot from heat; stir in mozzarella cheese and 1/2 teaspoon kosher salt.
2. In small bowl, stir breadcrumbs and Parmesan cheese. Spread pasta mixture in prepared dish; top with chicken, pasta sauce and breadcrumb mixture. Bake 30 minutes or until edges bubble and top is browned. Makes about 6 cups.
3. Serve mac and cheese sprinkled with basil, if desired.