Description
A creamy and comforting twist on classic mac and cheese, featuring tender chicken, fresh broccoli, and a rich cheddar cheese sauce.
Ingredients
Units
Scale
- 2 cups elbow macaroni
- 2 cups cooked chicken, shredded or cubed
- 2 cups broccoli florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook the macaroni according to package instructions. In the last 2 minutes of cooking, add the broccoli florets. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Stir in the 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.
- Add the garlic powder, onion powder, salt, and pepper to the sauce. Stir well.
- Add the shredded cheddar cheese and stir until melted and smooth.
- Add the cooked chicken, macaroni, and broccoli into the cheese sauce. Stir to combine and heat through.
- If desired, sprinkle Parmesan cheese on top before serving.
Notes
- Use rotisserie chicken for a quick and easy option.
- Substitute whole wheat pasta for a healthier twist.
- For extra creaminess, add a splash of heavy cream with the milk.
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 5g
- Sodium: 410mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg