Name: Chicken and Broccoli Macaroni and Cheese
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4
Ingredients: Kosher salt and freshly ground black pepper; 10 ounces elbow macaroni; 2 1/2 cups broccoli florets, cut into 1-inch pieces; 1 boneless, skinless chicken breast, cut into1-inch pieces (about 8 ounces); 2 tablespoons unsalted butter; 2 cups milk; 2 tablespoons all-purpose flour; 1 teaspoon dry mustard; 1 teaspoon Worcestershire sauce; 1 cup shredded sharp Cheddar; 1/4 cup grated Pecorino-Romano; 1/4 cup grated Parmesan

Directions

Bring a large pot of salted water to a boil. Add the macaroni and broccoli and cook for 5 minutes; the pasta will only be about halfway cooked. Reserve 1 cup of the cooking water, then drain the pasta and broccoli and return them to the pot.
Meanwhile, sprinkle the chicken with salt and pepper. Heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes; set aside.
Put the pot with the pasta and broccoli over low heat. Stir in the milk, flour, mustard, Worcestershire, 1 teaspoon salt and the remaining 1 tablespoon butter. Bring to a simmer and cook, stirring, until the sauce thickens and the pasta is al dente, 3 to 5 minutes. Turn off the heat, add the Cheddar, Pecorino-Romano, Parmesan, cooked chicken and 1/4 cup of the reserved cooking water and stir until the cheese melts. Gradually add the remaining cooking water as needed until the pasta is creamy and saucy. Serve hot.

Chicken and Broccoli Macaroni and Cheese

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