There’s something undeniably magical about the combination of creamy cheese, tender chicken, and vibrant broccoli, all nestled into a comforting dish of mac and cheese. Imagine the warmth of a cozy sweater on a chilly autumn day—this dish is like a hug for your taste buds. It’s the kind of meal that makes you forget about the world outside, even if just for a moment, and leaves you eagerly anticipating the leftovers, if there are any left!
Steps
- Begin by preheating your oven to 350°F. Cook the pasta in a large pot of salted water until it is nearly al dente, adding broccoli florets to the pot a few minutes before draining.
- As the pasta cooks, melt butter in a separate pan over medium-high heat, adding minced garlic and sautéing until fragrant. Stir in flour and cook briefly, then whisk in stock and warmed milk until smooth and simmering.
- Remove the sauce from heat and mix in cheddar and Parmesan cheeses, along with salt and pepper, until the cheese is fully melted and the mixture is creamy.
- Combine the cooked pasta, broccoli, and chicken with the cheese sauce, ensuring everything is evenly coated.
- For a stovetop version, serve immediately. For a baked version, transfer the mixture to a greased baking dish, top with extra cheese and Panko breadcrumbs, and bake for 15-20 minutes until the topping is golden and crispy.
Ingredients
- 1 pound dry pasta (such as small shells or macaroni)
- 1 bunch broccoli, cut into bite-sized florets
- 2 tablespoons butter or olive oil
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 cup vegetable or chicken stock
- 1 cup milk, warmed
- 2 1/2 cups sharp cheddar cheese, freshly-grated
- 1/2 cup Parmesan cheese, freshly-grated
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon finely-ground black pepper, or more to taste
- 2 cooked boneless, skinless chicken breasts
- (Optional for baked version) 1/2 cup extra shredded cheddar cheese
- (Optional for baked version) 1/2 cup Panko breadcrumbs
FAQ
- Can I use a different type of pasta for this recipe?
- Absolutely! While the recipe suggests using small shells, you’re free to use macaroni or any pasta shape you prefer.
- Is it necessary to pre-cook the broccoli before adding it to the dish?
- Not necessarily. You can add the broccoli raw since it will cook slightly in the oven. However, you might prefer to steam, boil, or sauté it slightly to soften it before adding it to the dish.
- What’s the best way to cook the chicken for this recipe?
- You can sauté or bake chicken breasts, or use shredded rotisserie chicken for convenience. If you’re cooking from scratch, ensure the chicken is cooked thoroughly and no longer pink inside.
- Can this dish be made vegetarian?
- Yes, simply omit the chicken or replace it with a vegetarian protein of your choice for a meat-free version.
- Should I bake the dish or serve it straight from the stovetop?
- Both options are delicious. The stovetop version is quick and creamy, while baking adds a delightful crispy Panko topping. If you prefer a crunchy texture, opt for baking.
Tips
- For the best texture, slightly undercook your pasta if you plan to bake the dish, as it will continue to cook in the oven, preventing it from becoming too soft.
- When preparing the broccoli, you can choose various methods such as steaming, boiling, sautéing, roasting, or even adding it raw, as it will soften during baking.
- To save time, consider using store-bought rotisserie chicken; simply shred it and mix it into the dish for added convenience.
- Enhance the dish by sprinkling extra cheddar cheese and Panko breadcrumbs on top before baking for a deliciously crispy crust.
Equipment
- Large Stockpot – For cooking the pasta and broccoli.
- Medium Saute Pan – For making the cheese sauce and cooking chicken.
- Whisk – For combining ingredients smoothly in the sauce.
- 9 x 13-inch Baking Dish – If you choose to make the baked version.
- Cheese Grater – For freshly grating cheddar and Parmesan cheese.
