Mac and Cheese Supreme

Nov 04, 2009
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  • 4 cups of cheddar cheese
  • 8 oz box of elbow macaroni noodles
  • 3 mushrooms, sliced
  • 3 cloves of garlic, diced
  • 1 medium green pepper, sliced
  • 1 medium red pepper, sliced
  • 1 medium white onion
  • 2 tbsp olive oil
  • 2 lbs of boneless chicken breast
  • 2 tbsp butter
  • 3 tbsp flour
  • Salt and pepper to taste
  • 3 cups milk


  1. Melt butter in a pan and add flour, salt and pepper and mix until it is a paste.
  2. Add the milk and whisk together until the mixture thickens.
  3. Add 3 1/2 cups of cheese setting aside a 1/2 cup for later.
  4. Boil the noodles and mix it with cheese sauce and place in a greased casserole dish.
  5. Bake in a 350 degree oven for 3 minutes.
  6. In a oiled pan add garlic, onion, peppers and mushrooms and saute until tender. Preheat grill to 350 degrees.
  7. Butterfly the chicken breasts and brush each side lightly with olive oil.
  8. Sprinkle garlic salt on both sides and cook on the grill until chicken has reached an internal temperature of 170 degrees.
  9. When chicken is done, allow to rest for 5 minutes before slicing into strips.
  10. To serve, put macaroni and cheese into a bowl and top with the sautéed vegetables.
  11. Top the vegetables with the chicken and top the chicken with the last of the cheese.

A new twist to the traditional Macaroni and Cheese

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