Broccoli Cheddar Mac and Cheese with Chicken
Creamy broccoli mac and cheese with chicken is a quick and easy recipe for families. This dish combines a creamy cheese sauce, broccoli, chicken breast and broccoli into comforting and satisfying meal. With just a handful of ingredients you can whip up this mouthwatering chicken broccoli cheddar mac and cheese.
Ingredients
- 12 ounces shell-shaped pasta
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3 cups half and half or whole milk
- 2 cups shredded sharp cheddar cheese
- 1 1/2 cup broccoli florets cooked
- 1 lb cooked chicken breast diced
- 1 1/2 tsp dijon mustard
- 2 teaspoons salt add gradually to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground nutmeg
Instructions
- Bring a large pot of salted water to a boil. Add the shell-shaped pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
Cook Chicken
- You can use leftover chicken or rotisserie chicken for this recipe. If not, here are quick instructions for cooking the chicken.
- Season boneless, skinless chicken breast with salt and pepper or your favorite seasonings. Heat a skillet over medium-high heat and add a small amount of oil. Once the skillet is hot, add the seasoned chicken breast and cook for 6-8 minutes per side, or until the chicken is cooked through and no longer pink in the center.
- Remove the cooked chicken from the skillet and let it rest for a few minutes before dicing it into bite-sized pieces for the mac and cheese.
Cook the Broccoli
- Bring a pot of water to a boil and add a generous pinch of salt. Once the water is boiling, add the broccoli florets to the pot. Blanch the broccoli for 2-3 minutes, or until it turns bright green and is slightly tender. Drain the broccoli and pat it dry with paper towels before adding it to the mac and cheese.
Prepare the Cheese Sauce
- In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook the roux for 1-2 minutes on low medium heat. If the heat is too high, it can brown too quickly. Use a whisk or wooden spoon to stir continuously, preventing burning and ensuring even cooking.
- Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Add the dijon mustard and seasonings ( salt, pepper, smoked paprika, onion, garlic powder, and nutmeg) and cook the mixture for about 1-2 minutes until it comes to a simmer. Make sure to stir frequently.
- Reduce the heat to low and gradually add the shredded cheese to the sauce. Continuously stir until melted and smooth. Taste the sauce and add additional seasoning if desired.
Combine the Chicken Broccoli Mac and Cheese
- Once the cheese sauce is smooth and creamy, stir in the cooked pasta, diced chicken breast and broccoli florets until everything is evenly coated with the sauce. Cook for an additional 2-3 minutes. If you want the sauce to be more creamy and running, add a splash of chicken broth or milk to the pan and stir well.
Notes
Recipe Tips:
- Use Pre-Cooked Chicken: Save time by using leftover chicken or store-bought rotisserie chicken.
- Prep Ingredients in Advance: To streamline the cooking process, cook and dice the chicken, blanch the broccoli, and shred the cheese before you start making the sauce.
- Don't Overcook the Pasta: Cook the pasta just until al dente according to the package instructions.
- Adjust Cheese Sauce Consistency: If the cheese sauce becomes too thick, you can thin it out by adding a splash of milk until you reach your desired consistency. Likewise, if the sauce is too thin, you can simmer it for a few extra minutes to thicken it up.
DID YOU MAKE THIS RECIPE?Share your creations on Instagram! Tag us @Eatwell.withlex and use #eatwellwithlex! Don't forget to leave a star rating and comment.