Chicken Mac & Cheese

15 ingredients
4 steps

Ingredients

  • 1 package (16 ounces) elbow macaroni
  • 2 cups fresh broccoli florets
  • 1 tablespoon canola oil
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 3 cups 2% milk
  • 1 cup chicken broth
  • 3 cups shredded cheddar cheese
  • 1 tablespoon Dijon mustard

Directions

  1. 1
    Cook macaroni according to package directions, adding broccoli during the last 5 minutes of cooking. Drain.
  2. 2
    Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add chicken, onion, salt and pepper; cook and stir 6-8 minutes or until chicken is no longer pink. Remove from pan.
  3. 3
    In same pan, melt butter. Stir in flour, paprika and cayenne until smooth; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in cheese and mustard until cheese is melted.
  4. 4
    Add macaroni mixture and chicken to sauce. Heat through, stirring to combine.

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