Macaroni, Chicken and Cheese Casserole
Prep time
Cook time
Total time
An easy on your pocketbook comfort dish for the family. It is one of those recipes, having leftovers is a good dilemma.
Recipe type: Main Dish
Cuisine: American
Serves: 6
  • 4 cups boiling water
  • 1 cup whole wheat elbow macaroni, uncooked
  • 1 teaspoon Netta Belle's Choice Sea Salt
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups low-fat milk
  • 1 teaspoon fresh ground black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Salt to taste
  • 1 tablespoon Dijon mustard
  • ½ cup chicken breast, cooked and diced in ½ inch pieces.
  • ½ cup green bell peppers, diced in ½ inch pieces.
  • 1 cup ricotta cheese
  • 2 cups shredded Colby Jack cheese (or your choice)
  • ½ cup crumbed cornbread
  • ¼ cup shredded Colby Jack cheese
  • Dill weed to sprinkle on top
  • Paprika to sprinkle on top
  1. Preheat oven 350 F.
  2. Grease a 9 x 9 casserole dish.
  3. Cook the macaroni in the water according to package directions.
  4. Drain the macaroni, do not rinse. Set aside.
  5. Warm the milk in microwave for 2 minutes, let set until ready to use.
  6. Use a large sauce pan to melt the butter to bubbling.
  7. Sprinkle in flour; use a whisk to blend the roux (thickening paste.)
  8. Cook over low heat.
  9. Add seasonings, chicken breast and green pepper.
  10. Stir with a wooden spoon to blend together.
  11. Remove from heat, stir in the ricotta cheese and shredded Colby Jack cheese.
  12. Stir until the cheese has melted and sauce blended.
  13. Pour the cooked and drained macaroni into the cheese sauce, stir gently.
  14. Pour into greased casserole dish.
  15. Spread the crumbled cornbread evenly over the top.
  16. Sprinkle the shredded cheese over the cornbread.
  17. Sprinkle the dill week and paprika to your taste on top.
  18. Bake 30-35 minutes or until the sauce is bubbling and cheese is melted.
  19. Let set about 5 minutes before serving
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