Description
A comforting and creamy Broccoli Cheddar Mac and Cheese with tender chicken, perfect for a hearty family dinner.
Ingredients
Units
Scale
- 2 cups elbow macaroni
- 2 cups broccoli florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cups cooked chicken, shredded or diced
- Salt and pepper to taste
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon paprika (optional)
Instructions
- Cook the elbow macaroni according to package instructions. Add broccoli florets to the pot during the last 3 minutes of cooking. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the milk, stirring constantly until the sauce thickens, about 5 minutes.
- Stir in the cheddar and Parmesan cheeses until melted and smooth.
- Season with salt, pepper, garlic powder, and paprika, if using.
- Add the cooked chicken, pasta, and broccoli to the cheese sauce and stir until everything is well combined and heated through.
- Serve warm, optionally garnished with more cheese or parsley.
Notes
- Use rotisserie chicken for a quick prep option.
- Can substitute whole milk with half-and-half for a richer sauce.
- Great for meal prep – store in airtight containers in the fridge up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 5g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg