BROCCOLI CHICKEN MAC AND CHEESE
YIELD: 6-8 SERVINGS
TOTAL TIME: 50 MINS
PREP TIME: 30 MINS
COOK TIME: 20 MINS
INGREDIENTS:
source:https://www.gimmesomeoven.com
TOTAL TIME: 50 MINS
PREP TIME: 30 MINS
COOK TIME: 20 MINS
INGREDIENTS:
- 1 pound dry pasta (I used small shells, but you could use macaroni or any shape of pasta)
- 1 bunch broccoli, cut into bite-sized florets
- 2 tablespoons butter or olive oil
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 cup vegetable or chicken stock
- 1 cup milk, warmed
- 2 1/2 cups freshly-grated cheddar cheese (I recommend sharp cheddar)
- 1/2 cup freshly-grated Parmesan cheese
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon finely-ground black pepper, or more to taste
- 2 cooked* boneless, skinless chicken breasts (*see instructions below for how to cook chicken breasts)
- (optional topping for the baked version) 1/2 cup extra shredded cheddar cheese and 1/2 cup Panko breadcrumbs
- Preheat oven to 350°F.
- Cook pasta al dente** in a large stockpot of generously-salted water, according to package instructions. About 2-3 minutes before the pasta reaches al dente, add in the broccoli florets and let them cook alongside the pasta for the remainder of the cooking time. Drain and set aside.
- Meanwhile, as the pasta water is heating, melt butter in a (separate) medium saute pan over medium-high heat. Add garlic and saute for 1 minute or until fragrant, stirring occasionally. Whisk in the flour until combined and cook for an additional 1 minute, whisking occasionally. Slowly whisk in vegetable or chicken stock until the mixture is smooth. Then slowly whisk in the milk until it is combined. Continue cooking for 1-2 minutes, or until the mixture comes to a simmer. Then remove from heat, and stir in the cheddar, Parmesan, salt and pepper until the cheese sauce is smooth. Remove from heat.
- Once the pasta and broccoli are cooked, pour the cheese sauce on top of the pasta, add in the chicken, and toss until everything is evenly combined.
- At this point, you can either serve the pasta stovetop-style as-is. Or pour the pasta into a greased 9 x 13-inch baking dish, and sprinkle with extra cheddar cheese and Panko breadcrumbs. Bake for 15-20 minutes, or until the top becomes slightly crispy and the breadcrumbs are slightly golden. Remove and serve immediately.
