Not Your Mom’s Mac & Cheese

Good afternoon, everyone! Happy Columbus Day! I hope everyone is enjoying the day, whether or not you have to work. Reflect on the goodness of God today and thank him for the new blessings and mercies he allowed you to see. I’m sure if you count them, they’ll outnumber the grains of sand on the seashore.

Are looking for something to make for dinner tonight? You came to the right place. I just put a spin on macaroni and cheese, and I’d love to share it with you. Mac and cheese is a great side dish, but some opt to have it as a meal. I thought it would make a better meal with some protein and vegetables. Here’s what I did.

First I started with boiling the macaroni. I added salt to the water prior to putting the macaroni in so it could be seasoned while it’s cooking. (Thank you, Rachael Ray.)

While the macaroni was cooking a thawed a bag of frozen spinach and added salt and pepper.

I drained the macaroni and put it in a dish. I mixed in the spinach and 16 oz. of canned chicken breast. I did a seasoning check and added pepper, cumin, Italian seasoning, and a little more salt.20151012_15230020151012_153644

For the cheese sauce, I brought two cups of milk up to a boil and added two cups of shredded cheddar cheese along with salt and pepper. After the cheese was melted, a poured it over the macaroni mixture and gave it a stir.


I topped it with homemade breadcrumbs and put it in a 400 degree oven for fifteen minutes. You can also put more shredded cheese on top.

And there you have it. A delicious, savory update on an old classic that will be a hit at the next family dinner.


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