Chicken Parmesan Mac and Cheese Bites

Name: Chicken Parmesan Mac and Cheese Bites
Prep time: 45 min
Total time: 1 h
Yield: About 12 bites
Ingredients: Cooking spray, for coating the pan; 1 tablespoon kosher salt; 1 cup dried whole-wheat macaroni or other small pasta shape; 1 tablespoon unsalted butter; 1 garlic clove, minced; 1 tablespoon all-purpose flour; 1/2 cup whole milk, warmed; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 cup shredded or chopped cooked chicken; 1/2 teaspoon dried oregano or 1 teaspoon minced fresh oregano; 1 large ripe tomato, seeded and chopped; 2 large eggs, beaten; Tomato sauce, for dipping (optional)

Mac and Cheese Chicken Italian Parmesan Oregano Appetizer Kid Friendly Fusion Italian-American Main Dish Medium

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About 12 bites Medium

Total: 1 hr

12 Ratings

Ingredients (14)

Cooking spray, for coating the pan
1 tablespoon kosher salt
1 cup dried whole-wheat macaroni or other small pasta shape
1 tablespoon unsalted butter
1 garlic clove, minced
1 tablespoon all-purpose flour
1/2 cup whole milk, warmed
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup shredded or chopped cooked chicken
1/2 teaspoon dried oregano or 1 teaspoon minced fresh oregano
1 large ripe tomato, seeded and chopped
2 large eggs, beaten
Tomato sauce, for dipping (optional)

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Nutritional Information

Calories121
Fat6.56g
Saturated fat3.17g
Trans fat0.04g
Carbs6.94g
Fiber0.37g
Sugar1.11g
Protein8.19g
Cholesterol53.22mg
Sodium143.33mg
Nutritional Analysis per serving (12 servings) Powered by

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Macaroni and cheese picks up extra protein and an Italian-American twist in this recipe that incorporates the flavors of chicken Parmesan. You start by making a traditional béchamel-based cheese sauce, then stir in chopped or shredded cooked chicken, tomato sauce, and a bit of fresh or dried oregano. Scoop it into muffin tins and bake. Kids love it, and because it’s already in individual portions, grown-ups don’t have to worry about overindulging.

For more, see our baked mac and cheese recipe with breadcrumbs.

by Kim Laidlaw

Tips for Chicken

Tip

How to Store Chicken

Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.

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Next: How to Freeze Chicken

Tip

How to Freeze Chicken

While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.

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Next: How to Thaw Chicken

Tip

How to Thaw Chicken

You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).

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Next: How to Store Chicken

Instructions

1Preheat the oven to 375°F (190°C). Generously spray a 12-cup muffin pan with cooking spray.
2Bring a large saucepan filled with water to a boil over high heat. Add the salt and pasta, reduce the heat to medium, and cook until al dente, about 7 minutes or according to the package directions. Drain the pasta and set aside.
3In the same saucepan over medium heat, melt the butter. Add the minced garlic and cook until fragrant (about 1 minute), then add the flour and whisk until smooth. Slowly add the milk while whisking constantly, until smooth. Continuing to whisk, slowly add the cheeses until smooth. Add the chicken, oregano, and tomato to the cheese sauce and stir to combine. Stir in the egg and mix well.
4Spoon the pasta mixture into the prepared muffin cups, dividing it evenly and filling the cups. Bake the bites until they are crisp and browned around the edges and bubbling, about 10 minutes. Allow to cool in the pan for about 10 minutes before removing (use a small knife to help dislodge them if necessary). Serve with tomato sauce for dipping, if you like.

STORE IT: Refrigerate the bites in an airtight container for up to 3 days, or seal them in a single layer in a zippered plastic bag and freeze them for up to 3 months.

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