Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
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 breadcrumbs, cook and stir until lightly toasted. Remove from the heat and set aside.
Add half-and-half (or cream) 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 breadcrumb mixture.