Chicken Broccoli Mac ‘n’ Cheese
This gooey, rich mac ‘n’ cheese is equal parts hearty and comforting with plenty of cheese and protein. When in doubt, go with sharp cheddar—it’s a classic—but if you’re feeling adventurous or using up cheeses from the fridge then we recommend Gouda, Gruyére, or fontina (or even cream cheese!)
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil, light, for frying
- 1 lb1 lb1 lb Chicken Tenders, cut into 1 1/2 inch pieces
- 2 cups2 cups2 cups Elbow Macaroni Pasta
- 2.5 cups2.5 cups2.5 cups Broccoli, florets, chopped
- 1/4 cup1/4 cup1/4 cup Unsalted Butter
- 1/4 cup1/4 cup1/4 cup All Purpose Flour
- 3 cloves3 cloves3 cloves Garlic, minced
- 222 Chicken Instant Bone Broth, (2 packets)
- 16 oz16 oz16 oz Sharp Cheddar Cheese, shredded (or Gruyère, Gouda, or fontina cheese)
- pinch pinch pinch Cayenne Pepper, (or tbsp of your favorite hot sauce)
- 1 tsp1 tsp1 tsp Dijon Mustard
- 1 cup1 cup1 cup Water, reserved pasta water
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Boil the Pasta and Broccoli
- Bring salted water to a boil in a medium stock or pasta pot. Boil pasta for 5 minutes then add the broccoli. Boil for 2 minutes or until the pasta is just al dente. Drain pasta and broccoli reserving 1 cup of pasta water and set the pasta and broccoli aside.
Fry the Chicken
- Heat a large enameled cast iron skillet or sauté pan over high heat and add olive oil. Add chicken pieces and fry until browned and cooked through, about 5–7 minutes. Transfer chicken to a plate and set aside.
Make the Sauce
- Reduce heat to medium high and add butter and garlic. Fry until garlic is just golden and fragrant. Add flour and stir to create a roux. Slowly add milk, stirring constantly, thinning the roux.
- Once all the milk is added, add the contents of the broth packets and stir. Add the reserved pasta water ¼ cup at a time while stirring to incorporate. Customize to your liking—use half of the water for a thicker mac ‘n’ cheese, or all of it for a saucier cheese coating.
- Add the mustard and cayenne, then add the cheese one handful at a time, stirring until it melts into the sauce.
Combine and Serve
- Once all the cheese is added, add the chicken, pasta, and broccoli to the sauce and stir to combine. Season with salt and pepper to taste.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Nut Free Poultry Shellfish Free Sugar Alcohol Free Sugar FreeThis is our estimate based on online research. | |
Calories: | 355 |
Fat: | 9 g |
Carbohydrates: | 47 g |
Protein: | 23 g |
Cholesterol: | 47 g |
Sodium: | 38 mg |
Fiber: | 3 g |
Sugars: | 2 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.