Chicken Mac and Cheese with Knorr Homestyle Stock

July 7, 2011

As any regular reader knows, I’m a big fan of commercially-prepared chicken stock.  Not that I have anything against a good homemade stock, I just don’t have the time or patience for it. Besides, one thing you can do with the concentrated stuff is add a little to other liquids to create extra flavor.

Now Knorr has introduced a new product, Knorr Homestyle Stock.  It comes in convenient little tubs and each one makes 3 1/2 cups of flavorful stock.

I put it to good use in this easy and tasty twist on Mac and Cheese.

Serves:  6 to 8

Total Cooking Time: 1 hour

  • Chicken Tenderloins, 2 lbs
  • Elbow Macaroni, 1 lb
  • Knorr Homestyle Stock, 2 tubs
  • Cheddar Cheese, 12 ounces
  • Pepper Jack Cheese, 8 ounces
  • Butter, 1/2 cup
  • Flour, 1/2 cup
  • Milk, 4 cups
  • Salt and Pepper, to taste

Put the water on for the elbows.  Preheat the oven to 350.  Mix one tub of Knorr Homestyle Stock into 3 1/2 cups of boiling water.

Put the chicken tenders in a big saute pan and pour in the stock. Bring it to simmer, cover and let it cook for about 20 minutes, or until the chicken is done.

While the chicken simmers, melt the butter over medium to medium-low heat, just until it begins to bubble.   Add the flour and stir until it’s smooth.

Reduce the heat to low and add the milk and one tub of Knorr Homestyle Stock. Stir until the stock is mix is dissolved and the mixture is smooth.  Continue cooking over low heat, stirring every few minutes, until it thickens.

While the white sauce is cooking, grate the cheese.

By now, the water should be boiling so toss in the elbows. Take the chicken out of the stock and cut it into chunks.

Remove the sauce from the heat and stir in all but 1/2 cup of cheese.

As soon as the elbows are al dente, drain them and dump them into an ovenproof  dutch oven or big casserole dish. Add the chicken and cheese sauce and stir it all together.

Season to taste with salt and pepper then sprinkle the rest of the cheese over the top.

Bake at 350 for about 30 minutes or until it’s all bubbly and the cheese on top is melted and gooey.

Serve  it up and enjoy!

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{ 5 comments… read them below or add one }

1 Rachel @ Not Rachael Ray July 8, 2011 at 7:40 am

I am a lover of all mac and cheeses and this looks like a true winner! I could eat that cheese sauce with a spoon….


2 Lamb July 8, 2011 at 10:27 am

Good morning! Can you please tell me if you were able to submit this entry yet? Each time I try, I receive an error that I’m not authorized to access the page, even though I’m signed in to BlogHer.

Thanks so much! Maybe we’ll meet in San Diego :)

lambaround at gmail dot com


3 karenbove July 8, 2011 at 10:40 am

I know there’s a delay so I haven’t even tried to submit it yet. Hopefully it’ll be up and running soon!


4 Urban Wife July 8, 2011 at 11:36 am

This looks great and I’m not even the biggest fan of mac&cheese. :) I know my husband will swoon if I make some for him. Thanks for sharing!


5 Diane Laney Fitzpatrick July 8, 2011 at 7:57 pm

This looks fantastic. As usual, you’ve given me another great recipe.


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