Loaded chicken macaroni and cheese

As the weather gets cooler, I find myself turning to comfort foods for a little pick-me-up at the end of the day. Macaroni and cheese is the perfect comfort food for the whole family. Although it’s not something we should eat every day, it’s a lovely treat every now and then.

This recipe is a great twist on a classic recipe. It’s very easy to make and will have you coming back for second helpings.

You will need:

  • 250 grams of dried pasta
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 1 green capsicum, diced
  • 1 can diced tomatoes
  • 225 grams of your Edam cheese, cubed
  • 3 cups chopped cooked chicken
  • 1 can cream of chicken soup
  • 1/2 cup sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups shredded Cheddar cheese


Preheat the oven to 180°. Cook the pasta using the instructions on the package.

Melt butter in a large pot or dutch oven over medium-high heat. Add the onion and capsicum and saute until tender. Stir in the tomatoes and Edam cheese. After about two minutes the cheese will have melted.

Add in the chicken and chicken soup, mixing gently. Mix in the sour cream, chili powder, cumin and cooked pasta. Gently stir until the pasta is coated in sauce.

Empty the mixture into a baking dish. Sprinkle with shredded cheddar cheese.

Bake at 180° for about 20 minutes, or until the cheese is bubbling.

Serve hot and enjoy!