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Mac and Cheddar Cheese with Chicken and Broccoli Recipe

Mac and Cheddar Cheese with Chicken and Broccoli

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (210)

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Average Rating:

Total Reviews: 210

Showing 91-100 of 210

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  • on August 21, 2006

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    This was so easy to make! Be sure you season (salt every thing as you go otherwise it tends to be a bit bland. Makes easily enough for a dinner for 4 with leftovers to spare!

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  • on August 21, 2006

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    I tried this recipe last evening and it was a sure hit! I had to scale it down for two and made some minor modifications, but even with the approximate measures, everything was just right. I used Velveeta instead of sharp cheddar and a combo of heavy cream and skim milk. (I never buy whole milk, but always have the other two things! I wasn't a fan of the mustard though - will avoid it next time. Overall, this one's a keeper, just like the many other brilliant recipes Rachael dishes out for us!

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  • on August 16, 2006

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    The sauce is horrible. I am a fairly decent cook and could not have messed it up. You'd be better off making a box of kraft and adding the chicken and broccoli. Salad was not bad.

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  • on August 15, 2006

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    very home tasty meal
    mucho! flavor
    my teenagers loved it.

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  • on August 07, 2006

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    this is the best and fast and easy

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  • on June 17, 2006

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    I am usually a big fan of Rachel Ray's recipes, but this one did not go over that well. I followed the recipe exactly as it said...I found that it wasn't as cheesy as I hoped for and that the texture was a little gritty.

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  • on June 03, 2006

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    This dish had more zing than I expected. Makes plenty to share.

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  • on April 08, 2006

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    The cayanne pepper absolutely WOKE it up. My family agrees the dish could use a bit more broccali, but otherwise, we wouldn't change a thing. EXCELLENT recipe!

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  • on April 08, 2006

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    Wow - what a disappointment. I thought, mac and cheese, it must be good... don't waste your time with this recipe, unless of course, you're in to really bland food.

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  • on March 30, 2006

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    Very good. Not very hard to make.

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