Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
Pasta: 1 pound dry elbow macaroni (or a similar shape)
Veggies: 1 large head of broccoli, cut into bite-sized florets
Protein: 2 cups cooked, shredded chicken (rotisserie chicken works great!)
Sauce Base
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups milk (whole milk is best for creaminess, but you can use lower-fat options)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder (optional)
Cheese
- 3 cups shredded sharp cheddar cheese
- 1/2 cup shredded Parmesan cheese
Optional Topping
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter
Instructions
1. Cook the pasta and broccoli
- Bring a pot of salted water to a boil. Add the pasta and cook according to package directions, aiming for al dente.
- In the last 2-3 minutes of cooking, add the broccoli florets to the pot with the pasta.
- Drain the pasta and broccoli well and set aside.
2. Make the cheese sauce
- Melt the butter in a large saucepan over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth.
- Gradually whisk in the milk until the sauce is smooth and has no lumps.
- Bring to a simmer and cook for about 5 minutes, or until the sauce thickens slightly, stirring often.
- Season with salt, black pepper, garlic powder, and onion powder (if using).
- Remove the saucepan from the heat and stir in 2 ½ cups of the cheddar cheese and all of the Parmesan cheese until melted and smooth.
3. Assemble the mac and cheese
- Preheat oven to 375°F (190°C).
- Gently stir the cooked pasta, broccoli, and shredded chicken into the cheese sauce.
4. Bake
- Pour the mac and cheese mixture into a greased 9×13-inch baking dish.
- Sprinkle the remaining cheddar cheese evenly over the top.
- Optional Topping: Combine panko breadcrumbs and melted butter, then sprinkle on top of the cheese.
- Bake for 20-25 minutes, or until bubbly and golden brown.
5. Let it rest and serve
- Let the mac and cheese sit for 5-10 minutes before serving. This helps it firm up a bit.
- Enjoy!
Tips
Cheese matters: Use a good sharp cheddar for the best flavor.
Customization: Add a pinch of cayenne pepper for a kick, cooked bacon, or try different pasta shapes.
Make-ahead: Assemble the mac and cheese up to a day in advance. Cover and refrigerate. Let sit at room temperature for 30 minutes before baking, and you might need to add a few extra minutes to the baking time.
