Description
A hearty and comforting twist on classic mac and cheese, featuring tender chicken, broccoli florets, and a rich cheddar cheese sauce.
Ingredients
- 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 cheddar cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 teaspoon paprika (optional, for garnish)
Instructions
- Cook the elbow macaroni according to package instructions. Drain and set aside.
- Steam or blanch the broccoli florets for 3-4 minutes until tender-crisp. 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.
- Stir in the shredded cheddar cheese, garlic powder, salt, and pepper. Continue stirring until the cheese is fully melted and the sauce is smooth.
- Add the cooked chicken, broccoli, and macaroni to the cheese sauce. Mix well to combine and heat through.
- Serve hot, optionally garnished with a sprinkle of paprika.
Notes
- Use rotisserie chicken for a quicker prep time.
- Substitute with whole wheat or gluten-free pasta if desired.
- Add a pinch of red pepper flakes for a spicy kick.