Chicken Broccoli Macaroni and Cheese

Name: Chicken Broccoli Macaroni and Cheese
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 lb. shredded rotisserie chicken; 16 oz. elbow macaroni; 16 oz. frozen broccoli florets; 4 tablespoons extra virgin olive oil; 4 tablespoons all-purpose flour; 2 ½ cups whole milk; 1 heaping tablespoon Dijon mustard; 1 egg; 1 teaspoon white pepper; 1 teaspoon kosher salt; ½ teaspoon Tony Chachere's Salt-Free Creole Seasoning; 16 oz. extra sharp white cheddar

User Reviews

5.0

12 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings
8 servings
Calories
592 kcal
Course
Main Course
Cuisine
American

Chicken Broccoli Macaroni and Cheese

Iris Warren

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This Chicken Broccoli Macaroni and Cheese offers a leaner twist on the classic comfort food. Studded with baked chicken and broccoli, it transforms the traditional side dish into a main dish everyone will love.

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Ingredients

Servings

1 lb. shredded rotisserie chicken or your favorite part of chicken, baked and shredded
16 oz. elbow macaroni or your favorite pasta
16 oz. frozen broccoli florets

Cheddar Cheese Sauce

4 tablespoons extra virgin olive oil
4 tablespoons all-purpose flour
2 ½ cups whole milk
1 heaping tablespoon Dijon mustard
1 egg beaten
1 teaspoon white pepper
1 teaspoon kosher salt
½ teaspoon Tony Chachere's Salt-Free Creole Seasoning
16 oz. extra sharp white cheddar shredded

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Instructions

Preheat the oven to 350°F.
In a large pasta pot, boil the elbow macaroni and frozen broccoli together until the pasta is tender and the broccoli is cooked through. Drain and set aside. (I like to leave mine very al dente so that when the mac 'n cheese bakes in the oven, it doesn't get too soft. Set a timer when you drop the pasta in the boiling water so you don't forget!)
Warm the oil in a large Dutch oven over medium heat. When the oil is hot, add the flour, stirring constantly for a few minutes until the mixture has darkened slightly into a blonde roux.
Pour the milk into the roux, stirring vigorously as it thickens, then add the mustard. Stir until the components are combined.
Temper the egg by taking a few tablespoons of the sauce and whisking them into the egg so the egg doesn't scramble when it hits the heated sauce on the stove. Pour the egg mixture into the sauce once tempered, and stir until combined.
Lower the heat, and season the sauce with salt, the Creole seasoning and pepper.
Add the shredded cheese to the sauce, and remove from the heat. Stir constantly until the cheese has melted into the sauce.
Add the pasta, broccoli and shredded chicken to the sauce mixture. Use a large spoon to stir until the ingredients have all melded together.
Transfer the macaroni and cheese to the greased baking dish, and bake for 15-20 minutes, or until bubbly and slightly browned on top.
Enjoy warm!

Notes

This recipe can easily be frozen. When the ingredients are all together, transfer to a freezer-safe dish and freeze for up to 3 months. When it's time to eat, bake in a 350°F oven for 45 minutes (or longer, depending on your oven) and until the mixture is bubbly.
If you want to make this extra decadent, top the baking dish off with additional shredded cheese to brown as the mac 'n cheese bakes.

Nutrition Information

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Serving 1 serving Calories 592kcal (30%) Carbohydrates 31g (10%) Protein 36g (72%) Fat 36g (55%) Saturated Fat 15g (75%) Polyunsaturated Fat 17g Trans Fat 1g Cholesterol 156mg (52%) Sodium 1405mg (59%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 592 kcal

% Daily Value*

Serving	1 serving
Calories	592kcal	30%
Carbohydrates	31g	10%
Protein	36g	72%
Fat	36g	55%
Saturated Fat	15g	75%
Polyunsaturated Fat	17g	100%
Trans Fat	1g	50%
Cholesterol	156mg	52%
Sodium	1405mg	59%
Fiber	3g	12%
Sugar	5g	10%