Ingredients

The following ingredients have 8 Servings
  • 3 cups high protein elbow noodles (or whole-wheat elbow noodles, uncooked)
  • 4 tablespoons extra virgin olive oil (divided)
  • 1 cup baby bella mushrooms (or button mushrooms, cleaned and cut into slices (half pint))
  • 1 garlic clove (minced)
  • 3 tablespoons white whole-wheat flour
  • 1 3/4 cups milk (low-fat)
  • 1 teaspoon paprika
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 1 cup cheddar cheese (reduced-fat, divided)
  • 8 to 10 ounces boneless and skinless chicken breasts

Instruction

  • Preheat oven to 350 degrees. Prepare a 9 x 13 inch baking pan by coating it with cooking spray or a small amount of olive oil.
  • Prepare the noodles according to package directions and drain.
  • In a sauté pan over medium heat, add one tablespoon of oil and mushrooms. Allow to cook for about 5 minutes, until all of the water has released and evaporated from the mushrooms, and they have browned slightly. Add the garlic and cook for 30 seconds, until fragrant. Remove the mushrooms and garlic from the pan.
  • In the same pan, whisk together the flour and 3 tablespoons olive oil to form a paste. Allow to cook for about one to two minutes, until fragrant and bubbling. Whisk in a small amount of milk, about 1/4 cup at a time. Add the cooked mushrooms. Whisk constantly while adding all of the milk in gradual increments. Whisk in the paprika, salt, and pepper. Increase heat and simmer until thick.
  • Once thickened, whisk in 1/2 cup of the cheddar cheese and the cooked chicken. Remove from heat.
  • Add the mixture to the noodles. Stir until fully coated. Pour the mac and cheese into the prepared baking dish. Top with the remaining 1/2 cup of cheese and bake for about 15 minutes, uncovered, until the cheese on the top is melted and golden.