Chicken Nugget Mac 'n' Cheese Bake
Red, White, and Blue Fruit Salad
Ingredients
- 1 (12-oz) pkg refrigerated breaded chicken breast nuggets (such as Perdue)
- 2 cups elbow macaroni (or use penne pasta)
- 4 Tbsp butter
- 4 Tbsp all-purpose flour
- 2 cups chicken broth
- 3 cups shredded white Cheddar cheese, divided
- 2 Tbsp chopped fresh parsley (optional)
Instructions
- Heat chicken nuggets according to package directions. Cool slightly, and quarter. Adjust oven temperature to 400°F.
- Meanwhile, cook macaroni according to package directions.
- Melt butter in a large Dutch oven over medium heat; add flour, and cook, stirring constantly, 2 minutes. Stir in broth until smooth; cook 4 to 5 minutes or until thickened and bubbly.
- Stir in 2 cups cheese until melted. Stir in pasta and chicken. Spoon into a greased 2½-quart baking dish; sprinkle with 1 cup cheese.
- Bake 15 to 20 minutes or until hot and bubbly. Sprinkle with parsley, if desired.
Side Dish Ingredients
- 4 cups sliced strawberries
- 1 Tbsp sugar
- 2 cups blueberries
- 2 cups watermelon chunks
- 1 apple, chopped
- 2 Tbsp lime juice
- 2 Tbsp honey
- 2 Tbsp chopped fresh mint
Side Dish Instructions
- Toss together strawberries and sugar in a bowl. Add blueberries and remaining ingredients; toss.
- Chill until ready to serve.
Kid-Friendly Meal Plan
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