Homemade Mac and Cheese w/ Chicken and Broccoli
  • -2 tbs extra virgin olive oil
  • -1 lb chopped chicken breasts
  • -Salt and pepper
  • -1 small onion
  • -1 lb cavatapi corkscrew pasta
  • -2 1/2 cups raw broccoli florets
  • -3 tbs butter
  • -3 tbs all purpose flour
  • -1/2 tsp cayenne pepper
  • -1 tsp paprika
  • -3 cups whole milk
  • -1 cup chicken stock
  • -3 cups yellow sharp Cheddar
  • -1 tbs Dijon mustard
  1. *Boil water in large pot. Add salt to season water.
  2. Add pasta.
  3. Cook for 5 minutes, then add broccoli.
  4. Cook for ~3 more minutes until pasta al dente and broccoli tender.
  5. *Heat pan over medium high heat.
  6. Add oil and chicken (season with salt and pepper).
  7. Saute a couple of minutes then add onion and cook another 5-7 minutes until onions are tender and chicken cooked.
  8. *Add butter to medium saucepot and melt over medium heat.
  9. Add flour, cayenne, and paprika and whisk together over heat until roux bubbles then cook a minute more.
  10. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil.
  11. Simmer sauce to thicken about 5 minutes.
  12. Add cheese.
  13. Stir until melted.
  14. Add mustard.
  15. Season with salt and pepper.
  16. *Drain macaroni/broccoli.
  17. Put back into pot and add in chicken.
  18. Add cheese sauce and mix together.
This is the best mac&cheese ever. I got this recipe from Rachael Ray's 30 minute meals.