Macaroni and Cheese with Broccoli and Chicken
Indulge in the ultimate comfort food with this creamy and flavorful Macaroni and Cheese with Broccoli and Chicken! This recipe elevates classic mac and cheese by incorporating tender broccoli florets and juicy shredded chicken, creating a well-rounded, protein-packed meal perfect for weeknight dinners or family gatherings. A luscious homemade cheese sauce, made with sharp cheddar and Parmesan, coats each bite of perfectly cooked elbow macaroni, while a hint of garlic and optional mustard powder adds depth to the flavor. For an extra crunchy finish, top with golden panko breadcrumbs and bake to perfection. This one-pan delight is ready in just 40 minutes, making it a simple yet satisfying option for busy cooks! Keywords: macaroni and cheese, broccoli, chicken, comfort food, quick dinner, baked mac and cheese, family-friendly meals.
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Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 3 cups Broccoli florets
- 2 cups Cooked chicken breast, diced or shredded
- 4 tbsp Unsalted butter
- 0.25 cup All-purpose flour
- 3 cups Milk
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 tsp Garlic powder
- 0.5 tsp Dry mustard powder (optional)
- 1 cup Panko breadcrumbs (optional, for topping)
- 2 tbsp Olive oil or melted butter (for breadcrumbs)
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions, about 8-10 minutes. During the last 2 minutes of cooking, add the broccoli florets to the boiling water with the pasta.
Drain the pasta and broccoli together in a colander and set aside.
In a large saucepan over medium heat, melt the butter. Once melted, add the flour and whisk constantly for 1-2 minutes to create a roux. The mixture should be bubbly but not browned.
Slowly whisk in the milk, a little at a time, ensuring the mixture is smooth. Continue to cook, whisking constantly, until the sauce thickens, about 5-7 minutes.
Reduce the heat to low and stir in the cheddar cheese and Parmesan cheese until melted and smooth. Add salt, ground black pepper, garlic powder, and mustard powder (if using). Taste and adjust seasoning as needed.
Add the cooked chicken, drained pasta, and broccoli to the cheese sauce. Stir well to combine, ensuring everything is coated in the creamy cheese sauce.
If using breadcrumbs, preheat the oven to 375°F (190°C). Transfer the macaroni mixture to a lightly greased 9x13-inch baking dish. In a small bowl, mix the panko breadcrumbs with the olive oil or melted butter, then sprinkle evenly over the top.
Bake uncovered for 10-12 minutes, or until the topping is golden brown and crispy. If not using breadcrumbs, skip this step and serve the macaroni and cheese straight from the stovetop.
Serve the macaroni and cheese warm, garnished with additional grated Parmesan or chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1026 mg | 45% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.3 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 602 mg | 46% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 485 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
