Chicken Broccoli Mac & Cheese
The cozy casserole the family loves, Chicken Broccoli Mac & Cheese. Pasta shells in a creamy cheese sauce with chunks of tender chicken & savory broccoli is an easy recipe that's filling & comforting. The ultimate baked mac & cheese to make on repeat all fall & winter long.
Equipment
- 11x7 baking dish
- large pasta pot
Ingredients
- 8 ounces shell pasta small (medium is ok but NOT large)
- 1 pound boneless skinless chicken breast
- 8 ounces broccoli florets fresh washed
- ½ cup breadcrumbs plain, seasoned or panko
- 4 tablespoons salted butter
- ¼ cup flour
- 3 cups whole milk
- 2 cups shredded cheddar jack cheese
- salt & pepper to taste
Instructions
- Preheat oven to 350°F. Apply nonstick spray to the 11x7 casserole dish - set aside.
- Bring a large pot of salted water to a boil over high heat. Once boiling, add the pasta shells, stir and reduce heat to medium hit.8 ounces shell pasta
- While the pasta is cooking, prep the broccoli. Cut into small florets so they are bite-size.8 ounces broccoli florets
- Once the pasta is almost way done cooking (following timing on the package) add the broccoli to the pot and stir. Continue to cook a few minutes until the pasta is 2 minutes before being done & not quite al dente. The broccoli should be just soft but still firm. DO NOT over cook the pasta or broccoli - they will cook more once in the oven. Turn off the heat - Drain the pasta and broccoli in a colander.
- Return the dry pot to the stove and turn heat on medium-low. Add the breadcrumbs and toast/stir for 3-4 minutes until ½ of them are golden brown. Turn off the heat and spoon breadcrumbs into a plate or bowl, set aside.½ cup breadcrumbs
- To the empty pot add the chicken pieces, cook over medium heat until no longer pink (about 4-5 minutes). Remove from the pot and set aside in a bowl.1 pound boneless skinless chicken breast
- Over medium-high heat add the butter to the empty pot. Once melted, sprinkle in the flour and using a whisk combine until smooth. Let the flour cook/brown for 1 minute so there is no raw taste.4 tablespoons salted butter, ¼ cup flour
- Pour in the milk and whisk. Cook over medium-high heat until bubbling. Continue whisking and cooking for 3-4 minutes. It will thicken.3 cups whole milk
- Reduce the heat to low and add the cheese. Stir in to melt evenly. Turn the heat off once smooth.2 cups shredded cheddar jack cheese
- Add most of the other ingredients back into the pot with the cheese sauce: cooked pasta & broccoli plus cooked chicken. Stir to combine.
- Spoon the mixture into the prepared baking dish. Sprinkle the toasted breadcrumbs on top.
- Bake in the 350°F preheated oven on the middle rack. Cook for 25-30 minutes or until the edges are bubbling and the center is hot.
- Once done, remove carefully from oven and let it cool for 5 minutes before serving. It will be very hot. Letting is set so the cheese sauce thicken as it cools is best plus it is safer to eat.
- Season with salt & pepper if needed. Spoon onto individual plates or bowls and enjoy while warm.salt & pepper
Notes
STORING & REHEATING:
- Keep leftovers in the fridge for up to 3 days.
- Reheat in the microwave for 1-2 minutes.
- I do Not recommend freezing since the cheese sauce separates.
- Use thighs instead of breast meat.
- Try with other cheese blends such as mild cheddar & sharp gruyere or mozzarella & sharp cheddar.
- The pasta shells can be substituted with classic elbows or fusilli.
- DO NOT use low-fat or skim milk, the sauce will not thicken.
- Use frozen broccoli instead of fresh but only add to the pasta water 1 minute before pasta will be done.
Nutrition
Calories: 568kcalCarbohydrates: 48gProtein: 37gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 119mgSodium: 501mgPotassium: 724mgFiber: 3gSugar: 9gVitamin A: 935IUVitamin C: 35mgCalcium: 445mgIron: 2mg
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