A kick up for Tini's Baked mac N Cheese

 Creamy Chicken & California Veggie Mac and Cheese 🧀🥦

I found Tini’s viral mac and cheese recipe. Here’s a family-meal adaptation with added chicken and California vegetables—broccoli, cauliflower, and carrots. It keeps her three-cheese combination and creamy sauce. Roux Girl

Makes: About 12 hearty servings
Prep: 25 minutes | Bake: 25–35 minutes

Ingredients

  • 1 pound dry cavatappi or elbow macaroni
  • 16 ounces mozzarella, freshly grated
  • 16 ounces Colby Jack, freshly grated
  • 8 ounces cheddar, freshly grated
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 can (12 ounces) evaporated milk
  • 2 cups heavy cream
  • 1 tablespoon Dijon mustard, optional
  • 1 teaspoon garlic powder
  • ½–1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • Salt to taste
  • 4 cups cooked chicken, finely diced or shredded
  • 1 bag (24 ounces) frozen California vegetable mix
  • Up to ½ cup milk, if needed to loosen the sauce

Directions

  1. Heat oven to 350°F. Grease two 9-by-13-inch baking dishes; the additions make this larger than the original recipe.
  2. Cook pasta just shy of the package’s recommended time. Drain.
  3. Cook vegetables according to package directions. Drain thoroughly, pat dry, and chop into your family’s preferred bite size.
  4. Combine the grated cheeses. Reserve half for layering.
  5. Melt butter over medium heat. Stir in flour and seasonings; cook for 1–2 minutes, stirring. Gradually whisk in evaporated milk, then cream. Simmer gently until slightly thickened.
  6. Turn heat to low. Stir in mustard, if using, then gradually melt in the remaining half of the cheese.
  7. Fold in pasta, chicken, and vegetables. Add a splash of milk if the mixture is too thick.
  8. Divide between the dishes, layering with the reserved cheese and finishing with cheese on top.
  9. Bake 25–35 minutes, until bubbling and the center reaches 165°F.

For picky eaters 💚

  • Start with a small amount of vegetables mixed into an individual serving.
  • Offer chicken and vegetables beside the macaroni if mixed textures are difficult.
  • For a smoother option, blend some cooked cauliflower into the sauce. Let your children know what’s included so meals stay predictable.
  • Skip broiling if your family prefers a soft topping.

Meal prep: Refrigerate within two hours. Enjoy refrigerated portions within 3–4 days, and freeze the rest in meal-sized containers. Reheat to 165°F, adding a splash of milk for creaminess.

The chicken adds protein, and the vegetables add variety and nutrients. This rich pasta dish isn’t specifically designed to be low glycemic.

Would your family prefer everything mixed together, or served separately on their plates?

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