White Cheddar Mac and Cheese with Chicken and Broccoli
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
69963 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
White Cheddar Mac and Cheese with Chicken and Broccoli
Description
The recipe begins by boiling pasta and adding frozen broccoli to cook them together until tender. Chicken breast is seasoned simply with salt and pepper, then pan-seared until golden and cooked through before resting and cubing. The cheese sauce is made in the same pan by melting butter, whisking in evaporated milk, and stirring in shredded extra-sharp white cheddar along with garlic powder, smoked paprika, and salt to create a smooth, flavorful sauce.
The pasta and broccoli are combined with the cubed chicken and cheese sauce, mixing everything thoroughly for even coating. The result is a creamy, hearty dish with tender pasta, crisp-tender broccoli, and juicy chicken bits all integrated with bright, sharp white cheddar flavor and subtle smoky seasoning.
This dish works well as a main meal for lunch or dinner and can be served fresh from the stove or baked briefly for a golden crust if desired.
Ingredients
- 1/2 lb. pasta $0.67, any short shape
- 1/2 lb. broccoli floret $1.30, frozen
- 1 chicken breast $2.00, boneless, skinless, about 2/3 lb
- 1 pinch salt $0.05
- 1 pinch black pepper $0.05
- 1 Tbsp neutral cooking oil $0.04, generic cooking oil
- 2 Tbsp butter $0.26
- 1 cup evaporated milk $0.53
- 1/4 tsp garlic powder $0.02
- 1/4 tsp smoked paprika $0.02
- 1/4 tsp salt $0.02
- 8 oz. cheddar cheese $1.75, extra sharp, white, shredded
Instructions
- Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until tender. Add the frozen broccoli florets to the pot of boiling water and pasta, and continue to cook for 2 minutes. Drain the pasta and broccoli together in a colander.
- While the pasta is cooking, prepare the chicken. Season both sides of the chicken breast with a pinch of salt and pepper. Add one tablespoon cooking oil to a large, deep skillet and heat over medium. Once hot, swirl the oil to coat the surface of the skillet, add the chicken breast, and cook on each side until golden brown and cooked through (about 5-7 minutes per side). Remove the cooked chicken to a clean cutting board and allow it to rest for five minutes, then chop it into small cubes.
- Turn the heat under the skillet used to cook the chicken down to medium-low, and add the butter. Allow the butter to melt, and use a whisk to scrape up the browned bits from the bottom of the skillet. Pour in the evaporated milk and continue to whisk to dissolve the browned bits completely off the bottom.
- Whisk the garlic powder, smoked paprika, and salt into the evaporated milk. Once the evaporated milk is hot, begin adding the shredded white cheddar, one handful at a time, whisking until it is fully melted before adding the next handful. Once all the cheese has been whisked into the hot sauce, turn the heat down to low.
- Add the cooked and drained pasta and broccoli, and the chopped chicken to the skillet with the cheese sauce. Stir to combine and fully coat the pasta, broccoli, and chicken in the sauce, then enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 69963 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 699.63kcal | 35% |
| Carbohydrates | 53.58g | 18% |
| Protein | 42.1g | 84% |
| Fat | 34.28g | 53% |
| Sodium | 816.75mg | 34% |
| Fiber | 3.6g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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