Mac and Cheddar Cheese With Chicken & Broccoli

Name: Mac and Cheddar Cheese With Chicken & Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 lb chicken tenders; salt and black pepper, to taste; 1 onion, medium sized and chopped; 1 lb macaroni (or any other shaped pasta); 2 ½ cups broccoli florets; 3 tablespoons salted butter (or unsalted); 3 tablespoons flour (all purpose); ½ teaspoon cayenne pepper; 1 teaspoon smoked paprika; 3 cups milk (do NOT use fat free); 1 cup chicken stock; 2 ½ cups sharp cheddar cheese, shredded; 1 tablespoon Dijon mustard (french creamy mustard found in all supermarts)

Servings: persons

2 tablespoons olive oil
1 lb chicken tenders
salt and black pepper, to taste
1 onion, medium sized and chopped
1 lb macaroni (or any other shaped pasta)
2 ½ cups broccoli florets
3 tablespoons salted butter (or unsalted)
3 tablespoons flour (all purpose)
½ teaspoon cayenne pepper
1 teaspoon smoked paprika
3 cups milk (do NOT use fat free)
1 cup chicken stock
2 ½ cups sharp cheddar cheese, shredded
1 tablespoon Dijon mustard (french creamy mustard found in all supermarts)

1
Place a large pot of water to boil for pasta.
2
Meanwhile,Heat a medium skillet over medium-high heat.
3
Add Olive Oil and chicken and season with salt and pepper.
4
Sautee for 2-3 minutes then add onion;cook until onions are tender and chicken is cooked through, 5 to 7 minutes.
5
Turn off heat and reserve.
6
To Boiling Water, add salt, then pasta.
7
Cook 5 minutes, then add broccoli and cook for about 3 minutes.
8
While pasta cooks,make a roux: Heat a medium saucepan over medium heat.
9
Add butter and let melt, then add flour,cayenne, and paprika and whick together until roux bubbles, then cook for one more minute.
10
Whisk in milk and broth and raise heat a little moreto bring sauce to a quick boil.
11
Simmer to thicken, 5 minutes.
12
Drain pasta and broccoli florets.
13
Add back to pot along with chicken and onions.
14
Add cheese to milk sauce and stir to melt in, a minute or so.
15
Stir in Mustard and season with salt and black pepper.
16
Pour sauce over chicken, Broccoli, and cooked pasta, stirring to combine.
17
Adjust seasonings, transfer to a large serving platter, and serve!

932

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 lb chicken tenders, salt and black pepper, to taste, 1 onion, medium sized and chopped, and more.

Yes, Mac and Cheddar Cheese With Chicken & Broccoli falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!