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.
The ultimate comfort dish. A cheesy warm casserole topped with breaded chicken nuggets and packed with veggies. Yum.
Servings and Ingredients
|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|
|1 (8-oz.) pkg. American cheese slices, torn|
|1 (16-oz.) pkg. Hy-Vee frozen mixed veggies|
|12 Banquet frozen chicken nuggets|
Things To Grab
- 2-quart baking dish
- Hy-Vee nonstick cooking spray
- Medium saucepan
Melt butter in a medium saucepan over medium heat. Stir in flour, milk, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in cheese until melted. Add frozen veggies and macaroni.
Transfer mixture to prepared dish. Arrange chicken nuggets on top, slightly pressing into mixture. Bake for 30 to 35 minutes or until thickened and bubbly.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 50mg
- Sodium: 940mg
- Total Carbohydrates: 46g
- Protein: 20g
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