Description

A hearty and comforting dish that combines tender chicken, creamy cheddar cheese sauce, broccoli florets, and macaroni pasta for a wholesome twist on classic mac and cheese.

Ingredients

2 cups elbow macaroni
1 tablespoon olive oil
2 cups cooked chicken, shredded or diced
2 cups broccoli florets
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

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Instructions

Cook the macaroni according to package instructions. Drain and set aside.
In a large pot, heat olive oil over medium heat. Add broccoli florets and cook until tender, about 5-7 minutes. Set aside.
In the same pot, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.
Gradually whisk in milk and heavy cream. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
Stir in cheddar cheese and Parmesan until melted and smooth.
Add garlic powder, onion powder, salt, and pepper. Mix well.
Stir in cooked chicken, broccoli, and macaroni until well combined and heated through.
Serve hot, optionally garnished with extra cheese or fresh herbs.

Notes

You can use rotisserie chicken for convenience.
Frozen broccoli can be used, just thaw and drain before adding.
Add a breadcrumb topping and broil for a crunchy finish.