Tuscan Chicken Mac And Cheese is a ONE POT dinner made on the stove top, in less than 30 minutes!
No extra pots or pans to wash up, and minimal work with simple ingredients. It will be hard to go back to regular Mac and Cheese after this! Here’s the thing: garlic + sun dried tomatoes + parmesan cheese + mozzarella cheese + spinach + creamy sauce + topped with pan seared chicken = SO MUCH FLAVOUR in this ONE POT Tuscan Chicken Mac And Cheese!
Mac And Cheese
Since publishing this Garlic Parmesan Mac And Cheese last year, most readers have been asking me to create another similar recipe, but with MORE stuff added. This is the direction my brain went in because it’s apparent how much you all love Tuscan. NOT traditional Tuscan cuisine — please don’t yell at me — but Tuscan from Olive Garden.
If you’ve been following me for a while now, you also know how much I twist things: Creamy Garlic Butter Tuscan Shrimp, Creamy Garlic Butter Tuscan Salmon. See where I’m going here?
One Pot Pasta
Although this Tuscan Chicken Mac And Cheese is made in one pot, the pasta is perfectly coated in a silky smooth sauce filled to the brim with as much cheese as you want! I did consider boiling the pasta first, removing it, then starting on the sauce. But I also know how much my readers love easy recipes that you can just throw together in one pot or on a sheet pan.
For this Tuscan Chicken Mac And Cheese I used Parmesan, mozzarella and a touch of cheddar, but you can use whatever cheese you feel will taste good with this.
Optional Add Ins
You can add sliced mushrooms, pork instead of chicken, chicken thighs OR breasts, zucchini if you wish, diced eggplant, fire roasted peppers instead of sun dried tomatoes…the choices are endless!
How To Make Mac And Cheese
Choose a large pan to fit everything in and avoid unnecessary spillage (anything above 30-cm or 12-inches, or over 6-quart is perfect).
Sear skinless and boneless chicken thighs OR breasts. We prefer thighs in this, but breasts are just as good if you don’t like dark meat.
Use dry pasta… there’s no need to pre-boil anything.
I use white wine in this as I LOVE the flavour it adds, but you can add chicken broth instead!
Mac and Cheese Sauce
- For the sake of keeping this Mac n Cheese as close to the traditional Mac N Cheese we all love, I use butter as the base. You CAN use oil if you like!
- Retain 2 tablespoons of the oil that the sun dried tomatoes come in. You can use more or less if you like, but I LOVE the flavour in that oil!
- I choose to use flour in the sauce to also keep the Mac n cheese tradition alive and well. It does not necessarily create a roux, but it’s similar in taste. If you find lumps from the flour after you first add it in, DON’T WORRY. They do eventually cook through when you add the liquids in and they begin to heat up.
- When you add your liquids, stir the flour through really well. You’ll see it begin to thicken with the heat.
- Regularly stir the pasta in the sauce mixture so it doesn’t end up in one big lump of a mess. Stir it every minute or so and watch the magic unfold!
- For a deeper cream flavour, add in 1/2 cup light cream or heavy cream if you prefer right before adding in the spinach!
As soon as the pasta is al dente (not too soft), take it off the heat! Remember, it will continue to cook in the hot sauce, and you don’t want to end up with mushy pasta.
Have fun with the cheese you choose, or follow the recipe and use the combination we used. Remember to taste test and adjust salt and pepper to your tastes (If needed)!
I didn’t add a crumb topping to this, but you can if you wish! Just make sure you start in an oven-proof dish, that way you don’t need to transfer anything. Use the crumb from this recipe.
Silky, creamy, super cheesy….this Tuscan Chicken Mac And Cheese will become your new favourite!
More Pasta Recipes!
One-Pot Creamy Mushroom Chicken Pasta (Lightened Up)
Creamy Garlic Parmesan Mac And Cheese
Skinny One Pot Chicken Bacon Fettuccine Alfredo
WATCH US MAKE Tuscan Chicken Mac And Cheese (One Pot, Stove Top) RIGHT HERE
Tuscan Chicken Mac And Cheese (ONE POT, STOVE TOP)
- 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
- Salt and pepper, to season
- 1/2 teaspoon paprika (sweet or smokey)
- 1/2 teaspoon dried parsley
- 1 tablespoon oil, divided (use olive or canola oil)
- 2 tablespoons butter
- 1 small yellow onion chopped
- 6 cloves garlic finely diced
- 1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
- 9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
- 3 level tablespoons flour
- 2 cups chicken broth
- 3 cups milk OR light cream* or half and half, divided
- 2 teaspoons dried Italian herbs
- 10 ounces (300g) elbow macaroni uncooked (3 cups!)
- 3 cups baby spinach leaves
- 1 cup fresh grated Parmesan cheese
- 3/4 cup mozzarella cheese shredded
- 1/2 cup grated cheese Cheddar or Gruyere
- 2 tablespoons fresh parsley chopped
- Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside.
- To the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
- Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavour as possible.
- Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milks (or cream/half and half), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to).
- Add the dry macaroni and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly while it cooks (for about 9 - 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm). Add the spinach and stir through until wilted.
- Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools.
- Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). Sprinkle with parsley, and stir through. Serve immediately!
This looks really good. Can’t wait to try this. Thanks for this.
Ana a says
Fabulous ! Definitely a keeper! Made exactly as posted, my husband loved it!
This is absolutely delicious and it freezes well too. I find it easier to cook the pasta separately.
I followed the recipe and it came out excellent. Very rich and creamy! It did take me longer than 50 minutes though — more like 1h15 …. but it was worth it! Next time I will double the recipe so I will have enough for leftovers for a day or 2.
I made this tonight and the 5 year old LOVED it!! I’ll definitely be making this again soon!
Hi, I want to try this tomorrow but I want to make this for 1 person ( maybe 2, so I have something left for the day after) could you maybe explain how much to use of the ingredients?
You could try halfing it. That’d probably be the easiest thing to do. You’ll still have plenty (maybe enough for 2-3 meals).
Sue Kehoe says
This was excellent!! Such a diverse combination of ingredients. Absolutely delicious. Also, easy and quick. I will definitely be making this again soon.
Sarah C says
This is straight up my FAVOURITE recipe! I seriously make it at least once every couple weeks. This time I’m having to make it without spinach but I’m sure that it will still be delicious without. Thank you for this recipe!
P.S. I made this sauce without the pasta the other day and had it with salmon and it was absolutely delicious!
Tiffany Null says
That sounds absolutely delicious with salmon!
Amidst this pandemic I am cooking and baking like a wild woman. I found your recipe for Tuscan Chicken Mac and Cheese and I thought I’d try it. I have never written to a cooking blog or ANY blog before. I have to tell you that recipe was the best I have EVER made in my ENTIRE life. You deserve a culinary medal. I followed it exactly. It needed NOTHING more. It almost made me weep it turned out SO good! I have 7 servings packed away now. Last comment, I too have a blood disorder, Multiple Myeloma. After 2 stem cel transplants 11 years ago, I have kept it at bay and medications are continually being developed for these blood cancers. I am hopeful and optimistic. Wishing you well and wellness, from Pennsylvania, USA.
Ooooooh. This was outstanding. Beware very heavy. I was nervous about the tomatoes but they add a mellow light tang that was very much needed. Yummmm
We loved it! Easy recipe easy to follow! Thank you for sharing!!!
Susan Kell says
Delicious! I loved that it all went in one pan. I will be making this again.
Absolutely loved this, it went down very well with the whole family, even my foreign exchange student who is Italian. Next time I would probably swap the mozzarella for another cheese as I did find it a little too stringy.
I forgot to add the spinach but didntiss it tbh. Will add next time 🙂 also used just cream for extra indulgence ???
This looks amazing! I have a potluck and would like to heat again in crockpot to take to potluck. Any suggestions??
Stacey Jarvis says
Hello there I really want to make this but can I use tinned tomatoes instead? Has any one tried this? And can any left overs be frozen? And how long does it keep in the fridge?
As you can see I’m not the best when it comes to cooking and have so many questions ??
Fresh tomatoes would probably better. Like romas. Something that isn’t going to add a lot of juice. I’ve never had good luck freezing things with milk in it but you can try it. It would probably keep in the fridge about a week.
Very rich and delicious. Definitely took a lot longer than 30 minutes to make and was very labor intensive. If your sun dried tomato pieces are a bit large, be sure to chop them up to bite-size or smaller.
Also, note this recipe is intended to serve 6 people! I didn’t realize quite how much food it was going to be until after I had started cooking, and I definitely should have cut the recipe in half.
Anyone know of buttermilk would be an ok substitute?
Mariah Babcock says
We all loved this Mac and cheese. It was a lot more labor and time intensive than I anticipated though. It took well over an hour to make. And lots of dishes!
This is sooooo delicious. I have made it several times and am making it again for dinner tonight. The only thing I do different is use roasted red peppers in place of the sun dried tomatoes. Soooooooo good!!!!
Rich and delicious. Will make again.
I made this dish tonight and it was yummy. I did change it up a bit. I added bacon bits while the chicken was cooking. I also added mushrooms and crushed red chile. This is a definite will do it again! Thanks!
Really good flavor! I’m pretty sure it took longer than 30 minutes to prepare. The 3 cheese combo was phenomenal with the sun dried tomatoes. I will definitely make again.
This was so good! Thank you for such a delicious and easy recipe. This even heated up well – as long as I used more milk when reheating it. I look forward to trying more of your recipes.
Can I talk about this recipe on my own website – Kim’s Tasty Adventure? I wouldn’t post the recipe, just link back here to your recipe. May I also use the picture? Thank you either way.
Angie Albertson says
I would give this 10 starts if I could! This is one of the best recipes I have ever tried. The flavors are phenomenal. I used chicken thighs instead of breasts, and I had to add extra broth to thin it out a bit, but I finally found a recipe that the whole family loves. Winning! BTW, I asked my daughter what she wanted for dinner, so she got on Pinterest and literally searched just the word “food” and this was the first receipe that came up. Lucky find!
My 24 year old made a comment about this: “Why is this called Tuscan Chicken Mac n Cheese? It should have a name that sounds as good as it tastes!”
I agree with him.
I’m glad you like it. I think anything with “Tuscan” or “mac and cheese” automatically sounds delicious. LOL! What would you suggest?
I just finished making this…….and it is FABULOUS! I only used cream (we are doing Keto) and I added bacon at the end.
I cooked the pasta separately so that those in the family that are doing Keto could pour this over their vegetables and those who aren’t doing Keto could eat the pasta with it.
This one is a keeper!!!!!!
This looks delicious! We’re on a LCHF diet and I’m thinking of subbing cauliflower for the mac and cream cheese for the flour for the sauce. .
This came out absolutely fantastic! We used the wheel pasta instead and was great.
Only a couple of things I had to adjust, which is a little bit more milk because the flour and cheese thickened it up a bit too much, but the flavor was still so on point.
My cast iron was slightly too small so that was challenging for me, but man. Me and my wife loved this. Absolutely making this again.
Shannon N Mulvihill says
Can this be frozen? I have so much left over.
Words can’t describe how much I LOVED this dish!!! Towards the end of making it, I did a taste test. There was so much cheesy goodness, and all the flavors came together wonderfully. I kept eating it directly out of the skillet. I had to stop myself from eating so much so that I didn’t get full by the time my family came downstairs for dinner lol. That’s how amazing this dish is!
Made this recipe for probably the 10th time tonight and it’s never gets old! I always use a bit less sun dried tomatoes and use 2 or so cups of Mexican cheese instead (seems to be what I keep on hand). Husband, friends and family are always requesting I make this. Adding in some grilled shrimp makes it interesting too!
This was absolutely AMAZING!!!!! Can’t wait to make it again!
Do you think corkscrew macaroni would soak up too much of the sauce?
I made this recipe using corkscrew pasta. Turned out great!
I made this tonight and used corkscrew pasta. It was great. I made batch and a half I had to add more milk because it got too thick. I do t think I added enough to start with. Loved it. Will make again
I made it today that is awesome my family loves it
Heather L Prescott says
I really wanted to love this dish but there is something about flour in mac and cheese that I mess up every time because it ends up tasting almost like glue whenever I add a flour (or roux) to any mac and cheese recipe I try. The flavors were pretty good but the tomatoes made it sweeter than I prefer and I only used 1/2 a jar (and the jar was smaller than the recommended size for the recipe). My son really liked it and he didn’t eat it until the next day and didn’t reheat it with more cream as I would have done if he hadn’t finished the whole thing – LOL. It was a unique and different twist on mac and cheese and that was nice. Maybe I will try it next time and skip the flour because I don’t think it needed it.
The trick to roux is to cook the roux until the raw taste of the flour goes away. A couple to several minutes. The smell will change to almost a nutty smell.
Helene Lichtman says
This was AMAZING!!!! My husband does not like creamy bauschamel type sauces but he loved this!! Will definitely make again!! Thank you!!
Oh I am so glad to hear. Thank you for the great feedback. I sure do love this as well. Thanks for taking the time to try the recipe and thanks for following along! xo
Wow, this is a great recipe! I used roasted peppers instead of sundried tomatoes, but other than that, I stayed close to recipe.
Next time I think I will substitute mushrooms for the chicken to please the vegetarian family members.
Wow, that sounds delicious. I like your substitution ideas. Thanks for following along with me!! xo
Just love this!! We are not mac n cheese fans but this recipe omg is delicious definitely a hit in our house! I’ve made it with & without the wine & prefer it with wine well today I made it & didn’t have white wine so I used vodka & omg!!! YESSSS!!!! Also used a 3 blend cheese: old cheddar, swiss & marble. Absolutely delicious ? thanks
this is so good, and it really makes a lot!
I made this recipe last night but used Almond milk and it wasn’t as creamy, would I need to add more almond milk or more flour to help it be creamy??
Is there any way to make this recipe work pre cooking the pasta my husband doesn’t like his pasta cooked without straining off some of the starch how would you go about pre cooking the pasta what would you use for the liquids cook the pasta in the chicken broth Maybe?
Yes, that sounds great! I hope he enjoys it for you!
Sandy Phillips says
You could cook the pasta in water some then drain it and then add to the dish and finish cooking it. It would ta take less time and no starchy taste.
When you say: Let simmer, before the macaroni, you do not say how long? And does it warm up for a lunch? I try it 🙂
This is great to warm up for lunch! Simmer for about 9 to 10 minutes. Enjoy!
Jennifer Cochran says
I’ve never cooked with wine before. I have no idea which to buy. I usually shop at walmart.. can you reccomend one?
You are welcome to use chicken broth if that is better too. The white wine would be your preference on taste. Usually you can ask someone in the alcohol section at a grocery store to recommend what they have on hand and what they would recommend since every store is different and every pallet is different.
I don’t drink wine so I just buy the little wine bottles that come in a 4 pack. That way you don’t waste a whole bottle if you are not a wine drinker. I know Target has the little 4 pack, so Walmart probably does too. If you are not a wine connoisseur, the type really doesn’t matter but it really does add a depth of flavor.
Diane Trotter says
I buy those, “airplane” bottles of wine 4 to a small carton, for cooking with. I don’t drink white wine so this works for me.
Hands down one of the best recipes I’ve ever tried! I live alone so I halved the recipe, and I still had enough for me and plenty of leftovers. For personal taste preferences, the only thing I didn’t cut in half was the sun-dried tomatoes (because you can’t have too many of those!), and I flip-flopped the portions of cheddar and mozzarella. SO delicious! THANK YOU!
O.M.G! Made this tonight for our “at home date night” and it was FABULOUS!!!! It took me a little bit longer than 30 minutes to complete but only because I am a novice when it comes to cooking new recipes but we’ll worth it!!! This is definitely on the new rotation.
This has been said before but there is NO RECIPE here!? It’s a description of how great this dish is, a photo and many comments but NO RECIPE.
Hi Duane, thank you for your comment! We had a frustrating technical issue that has just now been resolved and all recipes are showing once again. I’m so sorry for the inconvenience this has caused. If you need any further help, please email us and we will assist you in any way we can. Thank you for your patience! XOXO
Where is the actual recipe? All I can see is a picture and a ton of comments.
Hi Courtney, thank you for your comment! We had a frustrating technical issue that has just now been resolved and all recipes are showing once again. I’m so sorry for the inconvenience this has caused. If you need any further help, please email us and we will assist you in any way we can. Thank you for your patience! XOXO
I can’t find the recipe”s & cooking times for this just a picture and a bunch of commits plz help..
Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X
Kristi Z says
Before trying this recipe, I’d like to know your recommendations on how you’d adjust the liquid ingredients if the noodles were to be boiled first separately. I find that creamy noodle recipes turns out too gluey otherwise. Thanks!
Dennis Clark says
I can’t find any brand of sun dried tomatoes that sells a 9 oz Jar. Most are 6 or 7.
The 6-7 oz should work great too!
Omg I made this for dinner tonight and it was fantastic! My two little ones are very picky eaters and even they enjoyed it! Quick and easy not to mention only having to use one pot for this which made cleanup a breeze!
Katie Ryan says
Hi, I was just wondering if this would freeze well? Or better to not freeze it?
I am not sure how well it would freeze with the macaroni and cheese but it is always worth a try! Let me know how it turns out!
Anna E. says
This is the first time I make one of your recipes, I have wanted to for a long time and I have to say that this dish is awesome!! It’s so yummy!I love it and I wouldn’t change a thing in the recipe! I look forward to making more your recipes in the future :). Also, the pics and videos on your website are very helpful and pretty!
AWE!! Thanks so much! I really appreciate your comments and for you to follow along with me!
Made this tonight and it was awesome. It took me longer than 30 minutes but well worth it.
If you make less than 4 servings, I’d recommend boiling the noodles, for me there wasnt enough sauce to cover them so I had half hard noodles haha
Can you make this in a wok if you don’t have a deep enough pan?
Yes, great idea!
can we substitute the wine? or omit it?
Yes, to both questions! I would recommend leaving it out though! Enjoy your mac and cheese!
Mark Waldron says
This recipe was excellent. I have two things that I would change though. The chicken was pretty bland the way the recipe calls it out. I would need to do something different like maybe marinate it first. The only other thing I would do would be to cut up the pieces of sun dried tomatoes into smaller pieces so you get a little bit in each bite. I tried that the 2nd time I made it and it was an improvement.
I added mushrooms and goat cheese. This might be the best pasta I have ever made!
That sounds delicious! I am so glad that it turned out and you loved it! Thanks for sharing!
Looks delicious!!! Im making on WED and Im adding crunchy, crispy bacon !
That sounds great! Let me know how it turns out!
Can’t this recipe be made ahead of time for company – heat on low in oven?
You are always welcome to try! I have tried baking this longer on low and it still seemed to dry out on top, underneath was good though.
I can’t wait to try as it looks super yummy. Question, not a fan of sun dried tomatoes or any kind of peppers/mushrooms either…Can you suggest any additions to use in place of them to keep the flavor up? Thanks.
You are welcome to try any other vegetables that you like or leave that ingredient out for this recipe. Hope that helps answer your question.
We used bacon instead of sun-dried tomatoes-yum!
Sally Eilersen says
I would like to try this but I need to do low carb. So I’d like to use chopped cauliflower instead of the pasta. Looking at the tuscan shrimp recipe, I saw you used 1 3/4 c. liquid, instead of the 4 1/2 – 5 c. that are in this recipe (broth + milk). I will be putting the cauliflower in raw, cooking it in the liquid. I will also need some liquid for the cheese sauce. So how much liquid would you suggest?
I can’t wait make this on saturday. I do have a question. Has everyone used on 10 oz pasta ? I was hoping to do 16 oz which is a box of elbows. How to adjust liquids for that much pasta
Leonard Eisenstein says
+oo darn good!
deserves 10 s+ars!
Tasha Pile says
Absolute HIT! As picky as my kids are they went back for more. Flavor and consistency was awesome!!!
Denise Layne says
Looks amazing! I want to try to make this. How spicy is this with the paprika? My kids won’t eat it if it is at all spicy. Thanks!
Tymeron Smith says
Paprika is a bit spicy but not much. You are welcome to substitute it or leave it out. You could also half the amount. Those are some options for this recipe. Hope that helps!
Patricia Morrison says
Tons of flavor! Love this dish. I would make this for guests too. I used gluten free pasta. Had to cook it a little longer. Also I didn’t cook the chicken all the way through so I added it just after the pasta. Doesn’t seem to make a difference. I did have to add more liquid.
What brand of wine do you use to cook with?
GIRRRRRRRL! This Tuscan Chicken Mac and Cheese is absolutely delicious. My entire family loves it and everyone is going back for seconds. Thank you again for another one of your fabulous recipes.
Made this tonight! So good! Both of my kids approved!
Alyson Ferguson says
Really good, I had to use a bit more liquid than the recipe called for. Also, next time I would use less cheese as this is really rich. I would season the chicken very liberally too. Otherwise, It was great!
love it.just finish eating. it has alot of flavor.we will be making this again.
Jeff Walters says
I’m glad you went with cooking the pasta in a butter and milk based sauce. That’s the way I always make home made mac and cheese. It’s so much better than boiling the pasta in water and then immersing it in the sauce. Also, good to know I’m not crazy because I’ve always used onions and chicken broth or bullion in the cooking liquid. Some people seemed to think that flavoring mac and cheese with chicken was a strange combination, but I guess this recipe proves them wrong. Going to try this soon.
This looks amazing, but I was wondering if and how would I would freeze this?
Thanks so much!!
Made this about a month and a half ago, it was delicious. The hubs and 19 year old son devoured it. I doubled the recipe for the three of us and it was all gone by the next afternoon. Making it again tonight! Thanks for the fun, simple and yummy recipe!
Gail Plaskiewicz says
Oh my gosh, this looks amazing! I can’t wait to try it! I think we have everything but the spinach. We will use chicken broth instead of wine because I am a super taster and don’t like the taste of wine. Otherwise, we will make it as per the directions. I am drooling all over my computer just looking at this! I know I haven’t made it yet but from what I am reading, 5 stars isn’t near enough but it’s all you gave. Thanks for this amazing recipe!
You’re welcome Gail!
It would really be helpful if you could post the approximate weight of the breasts or thigh meat used in the recipe. I very much want to try this.
Hi Margie. Approx 150 grams or 5 ounces each
Super delicious! I followed your advice and used boneless skinless chicken thighs so they would cook more quickly and evenly. 2 college kids and 1 high school kid approved of this dish, and gave it a “10” !
SOOOO I have you to blame for this awesomeness in one pan, AND now boo wants me to make him his own pan. Meaning I have to cook! : (
Thanks for a great recipe.
Haha aw sorry Shanita! And you’re welcome all in one!
Do you making it with gluten free pasta cooked in the liquid would work?
Sooooo good!!!! I wish I could eat the whole pot! Super cheesy goodness.
I made this last night and it came out awesome! It tastes as good as it looks. Perfect blend of flavors. Thank you so much!
Looks amazing! Its pretty close to being a low carb recipe, I wonder what it would be like using cauliflower instead of pasta? Any way I am going to try it. Nothing is ever as good as pasta, I could over dose on it. But then I would’nt fit through the door any more. Thanks!
Cauliflower is a great sub! Yum!
hi! Is it possible to make this with gluten free flour? Thanks!
Hi Kelly! I don’t see why not?
Can this be frozen?
Carol I personally haven’t tried freezing this recipe as there’s never any left, but I imagine it would be okay.
This is just stupid crazy beyond delicious. Made the version with chicken stock instead of white wine. Sure leftovers will be even better (is that possible)?!
Hannah Guajardo says
Does anyone know what the serving size is?
Jimmieka Smith says
I saw the Tucsan Chicken Man n Cheese recipe on FB and my husband made it for us today… It was EXCELLENT!!! Thank you for thos great recipe.
Thank you for another great recipe ! We loved it, and it reheats very well the next day. This is a keeper !
I’m so hoppy to hear that Myriam!
I tried this the other night and I loved it! I did have a question though: what can I add to keep the leftovers creamy? It was pretty dry the next day so I added a little can milk to it, but is there a way to ensure that is not dry the next day while cooking it?
Hi Kristen! No there’s no other way other than adding bit of milk while reheating. You could also add in light cream?
I made this tonight. It is very delish. Followed directions as is and didn’t change a thing. Very hearty dish. Thanks !!!
Lisa Huff says
I like everything about this. Can’t wait to try it.
Oh my god I just finished making this. You’re brilliant thank you so much It’s perfect. I didn’t need to add or take anything out of the recipe. It smells amazing and I can’t gelp but eat it before everyone else. It’s so good! No need for crumb topping either. Thank you karina!
Cynthia Morabe says
I’ve tried a lot of your recipes. They’re all so good. Thanks for making my life so easier!
I’m so happy to hear that Cynthia! Thank you so much for sharing your feedback!
Patricia Broeker says
Misplaced your hamburger soup do u still have it?
I don’t have a hamburger soup Patricia? But I can make one!
OMGoodness ! I can’t wait to try all of these pasta dishes ! I’m a pasta freak I love pasta !
Me too Debi!