Baked Macaroni Cheese with Chicken & BROCCOLI
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 -5
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Calories
530 kcal
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Course
Main Course, Dinner
Baked Macaroni Cheese with Chicken & BROCCOLI
Description
Baked Macaroni Cheese with Chicken & BROCCOLI brings together sautéed chicken cooked just until nearly done, elbow-shaped pasta, and broccoli florets in a buttery white sauce made from butter, garlic, onions, flour, milk, and water. The sauce is thickened on the stove until it steams, then combined with the pasta and chicken, topped with raw broccoli florets, and baked covered at 180°C (350°F) for 20 minutes. After baking covered, the lid is removed, cheese is stirred through, and a topping of panko breadcrumbs and Parmesan is added before broiling briefly to form a golden crust.
The chicken pieces remain tender and moist, while the broccoli stays slightly crisp. The white sauce ensures a creamy, smooth texture balancing the pasta and vegetables. The final broiled topping adds crunch and a savory, cheesy finish.
This baked dish serves as a filling lunch or dinner, bringing together protein, vegetables, and starch in a single casserole. It's best enjoyed hot and fresh as the sauce thickens further upon standing. Leftovers are suitable for repurposing in other recipes like fried pasta cakes.
For best results, use elbow macaroni about 1.2 cm (half-inch) long, not tiny macaroni, to achieve proper texture when baked. Do not worry if the sauce is watery after baking; it thickens as it rests. Brown bits on the pan base will not discolor the sauce.
Ingredients
- 1 tbsp olive oil
- 1 lb / 500g chicken breast cut into bite size pieces, skinless; or thigh fillets
Mac N Cheese
- 3 tbsp butter
- 2 garlic minced, cloves
- 1 onion finely chopped, small
- 4 tbsp plain flour
- 2 1/2 cups milk , low fat
- 1 cup water
- 1 tsp salt
- black pepper
- 2 cups macaroni pasta Note 1, or elbow pasta
- 1 broccoli broken into florets (or 1 1/2 smaller ones, large head
- 1 1/2 - 2 cups cheese cheddar, tasty or gruyere, grated
Topping
- 1/4 cup panko (or ordinary breadcrumbs)
- 2 tbsp Parmesan Cheese
Instructions
- Preheat oven to 180C/350F.
- Heat oil in a deep heavy based skillet or dutch oven over high heat. Add chicken and cook until just cooked - it's fine if it's still raw inside. Remove chicken into a bowl. (Note 2)
- Reduce heat to medium and melt butter. Add garlic and onion and saute for 5 minutes until onion is translucent. Add flour and cook for 1 minute.
- Pour in half the milk and whisk it in so the flour butter mixture melts. It should thicken quite quickly - around 30 seconds. Pour the remaining milk in, whisking constantly, then add the water, salt and pepper.
- Turn the heat up to medium high and cook, whisking occasionally, for around 3 to 5 minutes until you start seeing steam rising from the white sauce when you whisk it.
- Add the macaroni and chicken, stir, then top with broccoli.
- Place the lid on and bake for 20 minutes.
- Remove from the oven, switch oven to broiler/grill on high.
- Remove lid (Note 3), stir through cheese, then sprinkle over panko and parmesan. (Will still look bit watery at this stage).
- Place pot under the broiler/grill for 5 minutes, or until top is golden.
- Remove, then let it stand for 5 minutes before serving (sauce thickens quickly).
Notes
- Use elbow macaroni about 1.2 cm long for best texture; very small macaroni cooks too fast and can become mushy.
- Brown bits on the skillet base are normal and do not affect the white sauce color.
- After baking, the sauce may be watery but will thicken as it rests; serve while hot for best texture.
- Leftovers reheat well and can be transformed into pasta fritters for another meal.
- This recipe assumes chicken breast but chicken thigh fillets are a good alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-5
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Serving | 361g | |
| Calories | 530cal | 27% |
| Carbohydrates | 18g | 6% |
| Protein | 43.5g | 87% |
| Fat | 31.3g | 48% |
| Saturated Fat | 15.5g | 78% |
| Cholesterol | 153mg | 51% |
| Sodium | 916mg | 38% |
| Potassium | 449mg | 10% |
| Fiber | 1.2g | 5% |
| Sugar | 6.9g | 14% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 23.9mg | 27% |
| Calcium | 430mg | 43% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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