Food Chicken Chicken, Tomato and Spinach Mac and Cheese We gave homey mac and cheese a summery refresh. The saucepan sauce is made without a flour thickener, so it's lighter-tasting than baked versions. And adding veggies and chicken makes it a well-rounded meal. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on April 15, 2014 Print Share Total Time: 45 mins Servings: 8 Yield: 10 cups Jump to Nutrition Facts Ingredients 2 cups dry elbow macaroni (8 ounces) 1 purchased roasted chicken 1 tablespoon butter ⅔ cup panko bread crumbs 2 ½ cups half-and-half, light cream or whipping cream 6 ounces sharp cheddar cheese, shredded (1 1/2 cups) 4 ounces American cheese slices, torn 4 ounces fontina or havarti cheese, shredded (1 cup) ⅛ teaspoon ground black pepper 2 medium tomatoes, seeded and chopped 2 cups coarsely chopped fresh spinach 1 tablespoon snipped fresh oregano Directions In a 4- to 6-quart Dutch oven, cook macaroni according to package directions. Drain and set aside. Meanwhile, remove the meat from the chicken; discard skin and bones. Coarsely shred the chicken; set aside. For topping: In a medium skillet melt butter over medium heat. Add panko. Cook and stir until panko is lightly toasted. Remove from the heat and set aside. Add half-and-half to the same Dutch oven used to cook the macaroni. Bring just to a simmer over medium heat. Reduce heat to medium-low. Gradually add cheddar, American and fontina cheeses, stirring constantly. Stir in black pepper. Continue to cook and stir until cheese is completely melted and smooth. Add drained macaroni to the cheese sauce. Stir until well combined. Stir in chicken and tomatoes. Cook and stir for 1 to 2 minutes or until heated through. Remove from the heat. Stir in spinach and oregano. Serve immediately, topped with toasted panko mixture. Print Nutrition Facts (per serving) 540 Calories 31g Fat 29g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 540 % Daily Value * Total Fat 31g 40% Saturated Fat 17g 85% Cholesterol 160mg 53% Sodium 828mg 36% Total Carbohydrate 29g 11% Total Sugars 2g Protein 37g Vitamin C 8mg 38% Calcium 490mg 38% Iron 2mg 8% Potassium 521mg 11%