Ingredients
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 pound chicken breast tenders, chopped
- Salt and pepper
- 1 small onion, chopped
- 1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
- 2 1/2 cups raw broccoli florets, available packaged in produce department
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 3 cups whole milk
- 1 cup chicken stock
- 3 cups yellow sharp Cheddar
- 1 tablespoon prepared Dijon mustard
Directions
Place a pot of water on to boil for macaroni.
Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.
While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.
Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.
Add cheese to milk sauce and stir to melt it in, about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings, transfer to a large serving platter and serve.
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By awesome12334
ValdostaGeorgia
on May 04, 2013
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I think this is super duper good
By MarkAvera0108
Pigeon Forge
on February 06, 2013
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In my house this is the definition of comfort food. So easy and so good. It's even great cold out of the fridge. I like using the broccoli stalks as well, they add some texture that I enjoy. What great flavor. I've done it with chicken legs and thighs as well.
By QueenS2Cat
California
on January 25, 2013
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This was veryyy good. This was the first thing I ever made for my boyfriend. He was very impressed, because it's not like the traditional mac n cheese. Loved the chicken stock addition!!
Also something I would suggest is to use a little less on the liquids. It gets too liquidy and being that its a mac n cheese you still want it thick, unless you like it more like a sauce which still tasted great. I had to drain a bit of the liquid out and stir it a bit longer just because I want it to be nice n thick.
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