Chicken Broccoli Macaroni and Cheese
Chicken broccoli macaroni and cheese is a simple but delicious dinner your whole family will love!
Ingredients
- 8 oz (227 grams) elbow pasta , or other short pasta
- About 3 cups (300 grams) broccoli florets , bite-sized
- ¼ cup (56 grams) butter
- ¼ cup (30 grams) all-purpose flour
- 2½ cup (567 grams) 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 (227 grams) cheddar cheese , shredded
- ½ cup (50 grams) parmesan cheese
- 2-3 cups (280-420 grams) 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
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
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