Macaroni And Cheese Stir Fry Recipe

Name: Macaroni And Cheese Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups elbow macaroni, uncooked; 1/2 cup frozen English peas, thawed; 1/4 cup butter, divided; 1 lb chicken breast halve, skinned, boned, and cut into strips; 2 garlic cloves, minced; 2 teaspoons chicken bouillon granules; 2 cups broccoli florets; 1 medium onion, coarsely chopped; 1 medium red bell pepper, cut into julienne strips; 1 cup carrot, scraped and sliced; 1/4 teaspoon dried tarragon; 1/4 teaspoon lemon-pepper seasoning; 1 tablespoon all-purpose flour; 1 cup milk; 1 1/2 cups American cheese, shredded (6 oz....you can use other types of cheese, but American melts better and is less stringy than chedda)

Servings: persons

2 cups elbow macaroni, uncooked
1/2 cup frozen English peas, thawed
1/4 cup butter, divided
1 lb chicken breast halve, skinned, boned, and cut into strips
2 garlic cloves, minced
2 teaspoons chicken bouillon granules
2 cups broccoli florets
1 medium onion, coarsely chopped
1 medium red bell pepper, cut into julienne strips
1 cup carrot, scraped and sliced
1/4 teaspoon dried tarragon
1/4 teaspoon lemon-pepper seasoning
1 tablespoon all-purpose flour
1 cup milk
1 1/2 cups American cheese, shredded (6 oz....you can use other types of cheese, but American melts better and is less stringy than chedda)

1
Cook the macaroni according to package directions. Drain well and set aside.
2
Cook the peas according to package directions. Drain well and set aside. (I just add them to the macaroni towards the end of the cooking time).
3
Melt 2 tbsp butter in a large Dutch oven or wok. Add the chicken, garlic, and bouillon granules; stir fry for 5 to 7 minutes, or until the chicken is lightly browned. Remove the chicken and set aside.
4
Add the remaining 2 tbsp butter, broccoli, onion, red bell pepper, carrots, tarragon, and lemon-pepper.; stir fry for 1 minute. Cover and cook until the broccoli is tender. Stir in reserved macaroni, peas, chicken, and cook until thoroughly heated.
5
Combine flour and 1 tbsp milk; stir until it is smooth. Gradually add the remaining milk, stirring until blended. Add the milk mixture to the macaroni mixture; cook 1 minute, stirring constantly.
6
Add the cheese; cook, stirring constantly, until the cheese melts. Serve immediately.

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups elbow macaroni, uncooked, 1/2 cup frozen English peas, thawed, 1/4 cup butter, divided, 1 lb chicken breast halve, skinned, boned, and cut into strips, and more.

Yes, Macaroni And Cheese Stir Fry falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Macaroni And Cheese Stir Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions