Jazzed Up Macaroni and Cheese


(0 votes) 0 0

I was ill one day and had to come up with a quick and yummy meal for my family. This is what I ended up with and everyone, including myself, loved it. I am definitely not a master cook, but this worked to my liking.

Shared by


  • 2 boxes Kraft macaroni and cheese
  • 1/2 C. milk
  • 8 oz. butter or margarine (2 sticks)
  • 1/2 onion, finely diced
  • 1 can diced tomatoes
  • 2 boneless chicken breasts
  • 1 can peas
  • 1-2 C. mozzarella cheese, shredded
  • 2 Tbs. extra virgin olive oil
  • 1 Tbs. thyme
  • salt and pepper to your taste

Our Readers Also Loved


In a large pot, boil 8-10 cups of water. Add macaroni from the box and cook according to the box directions. While the noodles cook, cut the chicken breasts into small cubed pieces. Heat the olive oil in a skillet, then add the chicken, sprinkle the thyme, salt, and pepper over the chicken and stir occasionally until fully cooked. When the chicken is thoroughly cooked, drain any excess liquid and return it to the skillet. Add the onions and cook on low or low-medium for a few minutes. Open the diced tomatoes and drain the liquid. Chop the tomatoes to a very fine dice and add them to the chicken and onions. Drain the peas and add to the chicken mixture. Once the noodles are cooked, drain the water and return the noodles back to the pot. Add 1/2 cup milk, the 2 cheese packets from the macaroni boxes, and 8 oz. butter or margarine (2 sticks) to the noodles and stir until the butter is melted and milk and cheese coats the noodles entirely. Add the chicken mixture to the noodles. Before serving, top each dish or bowl with the shredded mozzarella cheese.

Around The Web