Chicken Broccoli Macaroni and Cheese
Chicken broccoli macaroni and cheese is a simple but delicious dinner your whole family will love!
Ingredients
- 8 oz elbow pasta , or other short pasta
- About 3 cups broccoli florets , bite-sized
- ¼ cup butter
- ¼ cup all-purpose flour
- 2½ cup milk , whole, 2% or 1%
- 1 teaspoon coarse salt , or to taste
- ¼ teaspoon ground black pepper
- 1 teaspoon ground mustard
- ¼ teaspoon paprika
- 8 oz cheddar cheese , shredded
- ½ cup parmesan cheese
- 2-3 cups shredded or diced cooked chicken
Instructions
- Cook noodles in a pot of generously salted water to al dente according to package instructions.
- During the last few minutes of the noodles cooking, add the broccoli florets to the pot. Drain noodles and broccoli together.
- Prepare the cheese sauce while the noodles (and broccoli) are cooking.
- Melt butter in a large skillet over medium low heat. Add flour and whisk together for a minute or two. Gradually pour milk into the skillet while whisking constantly to prevent lumps in the sauce. Once combined, increase heat to medium high and bring sauce to a gentle boil to thicken, stirring often.
- Add salt and pepper, mustard powder and paprika. Once sauce is thickened, stir in cheddar cheese and parmesan cheese.
- Add drained noodles and broccoli, and chicken to the skillet and stir to combine it with the cheese sauce.
- Serve immediately.
- Alternately, pour into a greased casserole dish and cover with foil. Store in the fridge for up to several days and warm in a 350°F oven for 30-40 minutes until heated through.
Video
Nutrition
Calories: 427kcal | Carbohydrates: 31g | Protein: 27g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 690mg | Potassium: 413mg | Fiber: 2g | Sugar: 5g | Vitamin A: 885IU | Vitamin C: 30mg | Calcium: 399mg | Iron: 1mg