Mac and Cheddar Cheese with Chicken and Broccoli

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Its the best for my busy life

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Was AMAZING!!!! The BEST mac and cheese EVER!

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loved it!....I took someone's suggestion and poached the chicken in stock so I could shred it...also used 2 cups milk and 1 cup stock, plus 8 oz Velveeta and 1 1/2 cup cheddar and 1/4 cup parm cheese then put it together with buttered breadcrumbs on top and xtra cheddar cheese under the broiler for a few minutes...very yummy

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It was good, but bland. Not sure what I'll add next time, but something.

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Well I made it after reading about 280 reviews. I used a little more broccoli than the recipe called for and probably a little less chicken. I used grilled chicken that I had left over so I didn't saute it with an onion. Used 12 oz macaroni instead of the full pound. Did the roux the way she suggested but after reading everyone's comments I only used 2 1/2 cups of milk and no stock. AND, I used 3 cups diced Velveeta because I figured that would melt up nicer than the cheddar and I wouldn't have the issues of it separating. Oh and I also added some crumbled bacon. It turned out pretty good! I can see where people might say it's a little bland but I thought it was pretty good. I'll probably make it again and try with other stuff!

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Well this is my first time trying anything like this and it turned out pretty good considering my skill set think I could spice it up a little, but It was not hard to throw together

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Made it vegetarian by omitting the chicken and using 4 cups of 2% milk instead. Still very good but needed quite a lot of salt to bring out the flavors and the sauce could have been a bit thicker (perhaps simmering longer?.

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Onion and Dijon was all we could taste. The sauce texture was good. If I make it again I will not use the dijon, cut the onions in half and put some garlic in there.

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Cut in half - enough for 4 people. Used mexican cheese and go light on the mustard. Left out the broccoli and it was still amazing. Still good the second day.

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Can't say how the recipe is "as is". I modified and seasoned the cheese sauce with garlic powder and mustard powder- split the cheddar in half with Swiss cheese and used almond milk and veggie broth as that's what I had on hand. Came out delicious- almond milk added a nutty flavor that balanced well with all other ingredients.