Chicken and Broccoli Macaroni and Cheese

Mix Cheddar, Pecorino-Romano and Parmesan for an extra-cheesy chicken mac and cheese.
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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4
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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

  1. 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.
  2. 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.
  3. 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.