To make veggie mac and cheese with chicken, sauté a chopped red bell pepper and a sliced zucchini in 1 tbsp of olive oil with garlic powder, Italian seasoning, salt and pepper for 5 to 7 minutes, then set them aside. Whisk 1 cup of milk with 2 tbsp of gluten-free all-purpose flour, add it to the skillet with ½ cup of cream cheese and cook until thick, then whisk in 1½ cups of shredded cheddar. Stir in 2 cups of cooked elbow macaroni, the vegetables and 1½ cups of rotisserie chicken, top with halved cherry tomatoes and the last ½ cup of cheddar, and broil 5 to 6 minutes. It serves 4 in about 30 minutes.
This one skillet macaroni and cheese recipe is loaded with fresh vegetables, juicy rotisserie chicken and jam packed with comfort. It’s a jazzed up version of your favorite mac and cheese dish with veggies in every bite.
I live for comfort food with a twist. This take on a traditional macaroni and cheese dish turns it into a complete one-skillet dinner. Creamy, dreamy macaroni and cheese is my absolute favorite comfort dish.
With this version of mac and cheese you can be assured that you’re still getting all that creamy goodness, yet this vegetable macaroni and cheese is also loaded with zucchini, bell pepper, cherry tomatoes and tender rotisserie chicken.
With whole grain pasta, creamy cheddar cheese, a mix of crisp vegetables and juicy rotisserie chicken, this macaroni and cheese is irresistibly good.
I made this skillet mac and cheese with rotisserie chicken because it’s easy and makes a wonderful all-in-one weeknight meal. You can make this as a side dish or a meatless dinner any day of the week! It’s the best mac and cheese recipe because it’s so flexible; you can toss in some cooked cut-up steak or shrimp for a filling one stop shop meal! And the best part? This veggie mac and cheese all comes together in one skillet!
Ingredients for skillet macaroni and cheese with chicken and veggies
To make this comforting mac and cheese dish, you’ll need just a few ingredients that you can get at almost any grocery store or even online.
Here’s what we are working with:
How to make macaroni and cheese with chicken and vegetables
You’ll find the exact amounts and printable steps in the recipe card below. Here’s what each step looks like, plus the little things that make it work.
1. Cook the vegetables. Heat 1 tablespoon olive oil in a cast iron skillet over medium heat. Add the zucchini and bell pepper along with the garlic powder, Italian seasoning, salt and pepper. Cook 5 to 7 minutes, or until crisp-tender, stirring occasionally. Transfer the mixture to a bowl.
2. Make the sauce. In a medium bowl, whisk together the milk and gluten-free all-purpose flour. Add the milk mixture and cream cheese to the skillet. Cook and stir over medium heat until thick and bubbly.
3. Melt in the cheddar. Gradually add one and a half cups of the cheddar cheese, whisking constantly until the cheese is melted and the sauce is smooth.
4. Combine and broil. Stir in the macaroni and zucchini mixture. Fold in the chicken and top with the tomatoes and remaining cheese. Broil 5 to 6 minutes, or until the tomatoes are softened.
ingredient swaps for veggie mac and cheese
This recipe is easy to adapt to what you have. Yellow squash works in place of zucchini, and broccoli florets or spinach are great add-ins. Any short pasta, like shells or cavatappi, works instead of elbows. To make it fully gluten-free, swap in a gluten-free pasta; the sauce already uses gluten-free all-purpose flour. You can also thicken the sauce with 1 tablespoon of arrowroot powder instead of the 2 tablespoons of gluten-free all-purpose flour. For a meatless dinner or side dish, skip the chicken, or swap in cooked shrimp or cut-up steak.
Can I meal prep veggie macaroni and cheese?
YES! This one-skillet veggie mac and cheese makes one incredible meal prep! This may be one of my favorite meal preps of all time! It’s easy and loaded with flavor. You will want to divide the skillet macaroni and cheese into 4 meal prep containers and get ready for one delicious week of prepped lunches!
how to store and reheat veggie mac and cheese
Refrigerate leftovers in airtight containers within 2 hours and eat them within 3 to 4 days. Reheat in the microwave or in a skillet over low heat with a splash of milk, stirring until the sauce turns creamy again. We don’t recommend freezing it, because the zucchini turns watery and the sauce can separate.
tips for the best veggie mac and cheese
- Cook the pasta just to al dente. It finishes softening in the sauce and under the broiler, so slightly firm pasta keeps its bite.
- Shred your own cheddar. Block cheese melts smoother than pre-shredded, which is coated to keep it from clumping.
- Add the cheese gradually. A handful at a time over medium heat keeps the sauce smooth instead of stringy.
- Use an oven-safe skillet. A cast iron skillet goes straight under the broiler. Keep an eye on it, because broilers vary.
- Don’t overcook the zucchini. Crisp-tender is the goal, since it softens more when it goes back into the hot sauce.
I hope you enjoy this recipe as much as we do. It’s definitely one of those recipes worth saving. There’s nothing better than having what looks and tastes like a gourmet meal on the table, but one that saves you time behind the scenes.
Please leave us a star review and comment if you make this family-loved recipe.
If you have any questions or comments, feel free to leave them below. I answer every single question as quickly as I can.
Happy cooking! And thanks for being part of our tribe, The Tasteful Tribe!
ENJOY!
veggie mac and cheese FAQs
Yes. Leave out the chicken for a meatless dinner or a side dish. You can add extra vegetables to make up the difference.
Zucchini, bell pepper and cherry tomatoes are in this recipe. Broccoli, spinach, peas and yellow squash also work well.
Yes. Any elbow macaroni or short pasta works. Use about 2 cups cooked.
Yes. Cover the skillet for a few minutes over low heat until the top layer of cheese melts. You’ll miss the browned top, but it’s just as creamy.
Sharp cheddar gives the most flavor. You can swap in part Monterey Jack or Colby for a milder, extra-melty sauce.
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Skillet Macaroni and Cheese With Chicken and Vegetables
- SFSugar Free
Ingredients
- 1 tbsp olive oil
- 1 red bell pepper, chopped
- 1 medium zucchini, halved lengthwise and thinly sliced
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- salt and pepper, to taste
- 1 cup milk
- 2 tbsp gluten-free all-purpose flour
- ½ cup light cream cheese spread
- 2 cups shredded cheddar cheese, divided
- 2 cups whole grain elbow macaroni, cooked according to package directions
- 1½ cups cooked (rotisserie) chicken
- 1 cup cherry tomatoes, halved
Instructions
- Heat 1 tablespoon olive oil in a cast iron skillet over medium heat. Add zucchini and bell pepper along with garlic powder, Italian seasoning, salt and pepper. Cook 5-7 minutes or until crisp-tender, stirring occasionally. Transfer mixture to a bowl.
- In a medium bowl, whisk together milk and flour. Add the milk mixture and cream cheese to the skillet. Cook and stir over medium heat until thick and bubbly.
- Gradually add in one and half cups of the cheddar cheese; constantly whisking until cheese is melted and sauce is smooth.
- Stir in macaroni and zucchini mixture. Fold in chicken and top with tomatoes and remaining cheese. Broil 5-6 minutes or until tomatoes are softened.
Equipment
Nutrition
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