Description
Creamy, cheesy, and loaded with tender chicken and fresh broccoli, this comforting mac and cheese is a family favorite. It combines classic mac and cheese with extra protein and veggies for a more filling, flavorful meal. Perfect for weeknights or meal prep!
Ingredients
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8 oz elbow macaroni (or pasta of choice)
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2 cups cooked chicken, shredded or diced
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2 cups fresh broccoli florets
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2 tbsp butter
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2 tbsp all-purpose flour
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2 cups milk (whole or 2%)
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1 cup heavy cream
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2 cups sharp cheddar cheese, shredded
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1/2 cup mozzarella cheese, shredded
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1/2 tsp garlic powder
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1/2 tsp onion powder
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Salt and pepper, to taste
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1 tbsp olive oil (optional, for sautéing chicken if uncooked)
Instructions
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Cook the pasta according to package directions. In the last 2–3 minutes of cooking, add the broccoli to the boiling water. Drain and set aside.
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If using uncooked chicken, season and cook it in a skillet over medium heat with a little olive oil until cooked through. Set aside.
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In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
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Slowly whisk in the milk and cream. Cook, stirring constantly, until the sauce thickens—about 5–7 minutes.
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Stir in garlic powder, onion powder, salt, and pepper.
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Reduce heat to low and stir in shredded cheddar and mozzarella until melted and smooth.
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Add the cooked pasta, broccoli, and chicken to the cheese sauce. Stir well to combine.
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Serve hot and enjoy!
Notes
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You can use rotisserie chicken to save time.
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For a little extra flavor, sprinkle breadcrumbs and extra cheese on top and broil for 2–3 minutes.
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Use frozen broccoli if fresh isn’t available—just steam before adding.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 540
- Sugar: 5g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 115mg