Chicken and Broccoli Macaroni and Cheese
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 586
- Total Fat
- 20
- Saturated Fat
- 11
- Carbohydrates
- 66
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 36
- Cholesterol
- 91
- Sodium
- 773
- Total: 35 min
- Active: 20 min
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
- 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.
- 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.
- 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.