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Chicken Broccoli Macaroni and Cheese

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F.
  2. 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!)
  3. 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.
  4. Pour the milk into the roux, stirring vigorously as it thickens, then add the mustard. Stir until the components are combined.
  5. 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.
  6. Lower the heat, and season the sauce with salt, the Creole seasoning and pepper.
  7. Add the shredded cheese to the sauce, and remove from the heat. Stir constantly until the cheese has melted into the sauce.
  8. Add the pasta, broccoli and shredded chicken to the sauce mixture. Use a large spoon to stir until the ingredients have all melded together.
  9. Transfer the macaroni and cheese to the greased baking dish, and bake for 15-20 minutes, or until bubbly and slightly browned on top.
  10. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.