Macaroni or noodles with cheese and chicken or turkey
Common food
Photo: Wikipedia
This is a classic comfort food of tender pasta (macaroni or noodles) enveloped in a smooth, savory cheese sauce, often with chunks of chicken or turkey. The texture is creamy and satisfying, with the soft pasta contrasting the tender meat. Nutritionally, it provides a solid protein boost from the poultry, balanced with carbs for energy.
Calorie split: 28% protein · 33% carbs · 39% fat
↓ Full nutrition💚 Why it's loved
People adore it for its warm, nostalgic comfort, the rich umami of melted cheese, and its incredible versatility—it's a beloved staple for quick family dinners and a crowd-pleasing potluck dish.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium from cheese and processed poultry, and the refined pasta may cause a blood-sugar spike for some. To counteract this, use whole-wheat pasta for added fiber, choose low-sodium cheese and unseasoned poultry, and balance the plate with a side of steamed broccoli or a leafy green salad.
Key benefits
- Good source of complete protein from chicken/turkey
- Provides energy from carbohydrate-rich pasta
- Contains calcium from cheese
- Offers B vitamins like niacin from poultry
- Can be a balanced one-dish meal
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The combination of pasta, cheese, and meat in a baked casserole form became a quintessential American 'hotdish' in the Midwest, often featuring canned soup and a breadcrumb topping.
Full nutrition (USDA data · scales with serving)
| Water | 63.9 g |
| Energy | 178 kcal |
| Protein | 12.5 g |
| Total lipid (fat) | 7.6 g |
| Carbohydrate, by difference | 14.8 g |
| Fiber, total dietary | 0.70 g |
| Total Sugars | 2.3 g |
| Calcium, Ca | 44.0 mg |
| Iron, Fe | 0.69 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 149 mg |
| Potassium, K | 131 mg |
| Sodium, Na | 229 mg |
| Zinc, Zn | 0.85 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 18.4 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.16 mg |
| Riboflavin | 0.17 mg |
| Niacin | 3.2 mg |
| Vitamin B-6 | 0.18 mg |
| Folate, total | 32.0 ug |
| Folic acid | 26.0 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 49.0 ug |
| Choline, total | 32.3 mg |
| Vitamin B-12 | 0.32 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 54.0 ug |
| Retinol | 52.0 ug |
| Carotene, beta | 21.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 3.0 ug |
| Vitamin E (alpha-tocopherol) | 0.58 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 2.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.7 g |
| SFA 4:0 | 0.07 g |
| SFA 6:0 | 0.05 g |
| SFA 8:0 | 0.03 g |
| SFA 10:0 | 0.07 g |
| SFA 12:0 | 0.08 g |
| SFA 14:0 | 0.30 g |
| SFA 16:0 | 1.5 g |
| SFA 18:0 | 0.52 g |
| Fatty acids, total monounsaturated | 2.2 g |
| MUFA 16:1 | 0.20 g |
| MUFA 18:1 | 2.0 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.2 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:3 | 0.09 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 49.0 mg |
FAQ
Is this dish considered healthy?
It can be part of a balanced diet. Its healthiness depends on ingredients: using whole-grain pasta, lean poultry, and moderate cheese improves its nutritional profile. It provides protein and energy but should be balanced with vegetables.
Can I make this with turkey instead of chicken?
Absolutely. Ground or diced turkey is an excellent, leaner substitute that works perfectly in this dish, offering similar protein content with slightly less fat.
How can I make the cheese sauce smoother?
Use a roux (equal parts butter and flour cooked together) as a base, then slowly whisk in warm milk before adding shredded cheese. Avoid overheating once the cheese is added to prevent graininess.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.78 kcal/g · 28% calories from protein · 0.7 g fiber · 2.3 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.75 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.