Chicken Broccoli Macaroni and Cheese
8 servings
portions15 minutes
temps actif35 minutes
temps totalIngrédients
8 oz elbow pasta (, or other short pasta)
About 3 cups broccoli florets (, bite-sized)
¼ cup butter
¼ cup all-purpose flour
2½ cup milk (, whole, 2% or 1%)
1 teaspoon coarse salt (, or to taste)
¼ teaspoon ground black pepper
1 teaspoon ground mustard
¼ teaspoon paprika
8 oz cheddar cheese (, shredded)
½ cup parmesan cheese
2-3 cups shredded or diced cooked chicken
Instructions
Cook noodles in a pot of generously salted water to al dente according to package instructions.
During the last few minutes of the noodles cooking, add the broccoli florets to the pot. Drain noodles and broccoli together.
Prepare the cheese sauce while the noodles (and broccoli) are cooking.
Melt butter in a large skillet over medium low heat. Add flour and whisk together for a minute or two. Gradually pour milk into the skillet while whisking constantly to prevent lumps in the sauce. Once combined, increase heat to medium high and bring sauce to a gentle boil to thicken, stirring often.
Add salt and pepper, mustard powder and paprika. Once sauce is thickened, stir in cheddar cheese and parmesan cheese.
Add drained noodles and broccoli, and chicken to the skillet and stir to combine it with the cheese sauce.
Serve immediately.
Alternately, pour into a greased casserole dish and cover with foil. Store in the fridge for up to several days and warm in a 350°F oven for 30-40 minutes until heated through.
Nutrition
Taille de Portion
-
Calories
427 kcal
Lipides Totaux
21 g
Lipides Saturés
12 g
Lipides Insaturés
6 g
Acides Gras Trans
1 g
Cholestérol
87 mg
Sodium
690 mg
Glucides Totaux
31 g
Fibres Diététiques
2 g
Sucres Totaux
5 g
Protéines
27 g
8 servings
portions15 minutes
temps actif35 minutes
temps total