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Mac and Cheddar Cheese with Chicken and Broccoli Recipe

Mac and Cheddar Cheese with Chicken and Broccoli

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Home Time

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (209)

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Average Rating:

Total Reviews: 209

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  • on March 09, 2012

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    I used only 1/2 lb of pasta, which was perfect with the amount of chicken and broccoli called for. I also used only 2 c. of milk as someone suggested and cut the paprika to 1/2 tsp and the dijon mustard to 1 1/2 tsp. The sauce still had a kick, but wasn't too strong. I also tossed the cheese in flour before adding it as someone suggested, and I didn't have a problem with the texture of the sauce. I only had mild cheddar, but I still thought the sauce had good flavor. I did add more salt. Over all a good recipe.

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  • on November 13, 2011

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    To all of those saying the cheese sauce is too grainy: toss it in flour first, enough to coat the cheese. Then slowly add it in, stirring the whole time. This is a technique used to make fondue smooth. It worked for me!

    Leftovers on this is definitely fantastic.

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  • on November 02, 2011

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    Yummy, creamy, and plenty for about 6 people or major leftovers! Definately used about 1 Tblsp extra flour to help thicken the cheese. The broccoli was great. Will definately make it again. Would be good to put in a casserole dish and top with bread crumbs for a party!

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  • on August 17, 2011

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    I love this recipe, I have been using it for quite a while and passed it on in FaceBook...Yes, it is a little runny the first day, I would suggest you add a little more flour to the sauce, before you add the cheese and let it really thicken. The thing is the next day,(make lots for leftovers it thickens up as the pasta soaks up the sauce. OMG this recipe is delicious...Saw Rachael make it on TV and we all love it.

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  • on July 05, 2011

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    Would not thicken, and I couldn't find something big enough to platter the dish, it needs to be scaled down BIG time, oh and I baked it cuz it was really runny, idk how it tastes yet but definitely not something i'll make again

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  • on April 11, 2011

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    I'm not a sharp cheddar person, I'm more for mild. I wonder if fontina would work in this? I had to add some garlic and it does need lots of salt. But still goo.d

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  • on March 30, 2011

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    OMG!!! My roomate and I made this recipe, and it was enough for all the people there plus I took some the next day to work, and everyone loved it!!! I was sooo happy because it was easy to make and quick, and it was also tasty for the kids! I love Rachel Ray's shows and recipes, but this was the first one I finally tried! Thanks Rachel! You are awesome! And congratulations for the award!

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  • on March 01, 2011

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    looks good i can't wait to try it at home rachael ray!!!!!!!!!!!!!

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  • on January 19, 2011

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    Like everyone else, I thought the sauce was very grainy. I added a boatload of salt and pepper, or this would have been bland as cardboard. I think I am going to search for an Emeril mac n' cheese recipe next time I'm in the mood for it. I'd skip this one!

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  • on December 18, 2010

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    I am surprised by all of the poor reviews! This is our go-to recipe, as the entire family LOVES it! We have made it at least 10 times. I do add more chicken, usually 1.5-2lbs total and more broccoli for 3-4cups total. It is absolutely delicious, the kids (age 4 and 8 chow it down, and it reheats really well which is great since the recipe makes a TON! I like the idea of bacon added to it... I just may try that when I make it tonight. Definitely a keeper though!

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