McCall's Cooking School Baked Macaroni, Cheese and Chicken Casse

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“Yowzers. Good stuff. Complete comfort food at it's finest. Who says you can't whip up a delicious homemade mac and cheese in no time. Recipe courtesy of McCall's Cooking School.”

Ingredients Nutrition


  1. Preheat oven to 375. Put water in a large sauce pot, add salt, and bring to a rolling boil over high heat.
  2. Add macaroni all at once and stir with a fork. Return water to a boil and reduce heat to moderately low. Simmer for 4 to 5 minutes or until tender. Do not overcook. Drain.
  3. Meanwhile, put the butter in a medium-sized saucepan and heat over medium heat.
  4. When butter is melted, remove from heat and stir in flour, salt, pepper, and mustard. When mixture is smooth, gradually add milk, stirring until no lumps of flour remain.
  5. Return saucepan to heat and cook over moderately high heat, stirring constantly, until milk mixture comes to a boil and thickens slightly.
  6. Add chopped pimiento and chopped green pepper. Reduce heat to low and simmer 1 minute longer.
  7. Stir 1 1/2 cups of the grated cheddar cheese, the cooked drained macaroni, and the slivered chicken into the milk mixture.
  8. Pour into a shallow 2-quart round or oval baking dish. Sprinkle the rest of the grated cheddar cheese over the top of the macaroni mixture.
  9. The casserole can be prepared to this point and covered in foil or plastic wrap in the refrigerator for a couple days or until ready to bake.
  10. Or, place casserole on center rack in oven and bake for 20 minutes (longer if casserole has been chilled). Cook until macaroni is hot and bubbly and the cheese is melted.
  11. Remove from oven. Arrange tomato wedges on top of casserole and serve.

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