Preheat oven to 350 degrees. Spray a 2-quart baking dish with nonstick spray; set aside. Cook macaroni in lightly salted boiling water according to package directions; drain.
Recipe
Author
Hy-Vee Test Kitchen
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Description
The ultimate comfort dish. A cheesy warm casserole topped with breaded chicken nuggets and packed with veggies. Yum.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-vee large shell macaroni, dry | ||
| 2 tbsp. Hy-Vee salted butter | ||
| 2 tbsp. Hy-Vee all-purpose flour | ||
| 2 c. Hy-Vee 2% reduced-fat milk | ||
| ½ tsp. Hy-Vee salt | ||
| ½ tsp. ground white pepper | ||
| ½ (16-oz.) pkg. Hy-Vee Deluxe sliced American cheese | ||
| 1 (16-oz.) pkg. Hy-Vee frozen mixed veggies | ||
| 12 Hy-Vee frozen chicken nuggets |
Things To Grab
- 2-quart baking dish
- Hy-Vee nonstick cooking spray
- Large saucepan or pasta pot
- Colander
- Medium saucepan
- Whisk
- Large spoon
Directions
Melt butter in a medium saucepan over medium heat. Whisk in flour until combined. Slowly whisk in milk. Add salt and white pepper. Cook and whisk over medium heat until thickened and bubbly, whisking occasionally. Cook and whisk for 1 minute more. Add cheese slices; stir until melted. Stir in macaroni and frozen vegetables.
Transfer mixture to prepared baking dish. Arrange frozen chicken nuggets on top, slightly pressing into mixture. Bake, uncovered, for 30 to 35 minutes or until casserole reaches 165 degrees.
For a Hy-Vee Seasons 3¾-qt. Ceramic Baker, prepare recipe as directed, except increase each ingredient amount by 1½ times. Bake, uncovered, in a 350 degree oven for 40 to 45 minutes or until casserole reaches 165 degees. Serves 8 (1 cup each).
Nutrition facts
Servings
460 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 70mg
- Sodium: 1180mg
- Total Carbohydrates: 44g
- Protein: 20
Daily Values
0%
Iron 10%
0%
Calcium 25%
0%
Vitamin D 10%
0%
Potassium 6%