Kicked-Up Baked Mac and Cheese with Chicken


  • 1 (12 oz.) box elbow macaroni
  • 2 boneless, skinless chicken breasts
  • 1 tsp. Lawry's seasoned salt
  • 1/2 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • 2 eggs
  • 1 1/2 cups low-fat milk
  • 2 cups reduced-fat Cheddar and/or Mexican blend cheese, shredded (plus extra for top)
  • 1/4 cup jarred jalapeno slices, chopped

Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with cooking spray. 

Bring a medium pot of water to a boil. Add macaroni and cook until al dente, about 5 minutes. Drain and set aside.

Meanwhile, cut chicken into bite-size pieces. Season with seasoned salt, paprika and cayenne pepper. Heat a medium skillet and spray with cooking spray. Add chicken and cook until cooked through, about 5 minutes. Remove from heat and set aside.

Whisk two eggs in a medium bowl. Add milk and cheese and stir well. Add chicken and chopped jalapenos and stir until blended.

Put cooked macaroni in the bottom of the sprayed casserole dish. Pour milk mixture evenly over top. 

Bake for 30-35 minutes or until set. Sprinkle reserved cheese over top during the last 5 minutes of cooking time. Enjoy!
by The Savvy Kitchen