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Chicken Broccoli Mac and Cheese is a comforting, 30-minute meal that combines a creamy four cheese pasta with broccoli and chicken. It’s a family favorite that will be loved by both kids and adults!
Be sure to try my Stovetop Mac and Cheese next!
Why We Love This Recipe
- 30-Minute Meal – You’ll be amazed at how fast this is to make. The cheese sauce comes together in under 10 minutes!
- Four Cheese – Using cream cheese, sharp cheddar, Monterey jack, and parmesan cheese is the ultimate cheesy combination.
- Upgraded Mac and Cheese – You can’t beat the comforting aspect of mac and cheese, and this adds fiber and protein with the broccoli and chicken addition.
RECIPE WALK-THROUGH
How To Make Chicken Broccoli Mac and Cheese
See the recipe card below for full, detailed instructions
This 30-minute meal is so easy to make and includes time-saving tricks like cooking the broccoli with the pasta.
Cook Pasta – Cook the pasta in a large pot of salted, boiling water.
Cook Broccoli – Add the broccoli florets to the pot with the pasta for the last 2 minutes of cook time then drain both and rinse under cool water.
Make Roux – In the same large pot over medium heat, melt the butter and cook the garlic for just 30 seconds before adding the flour to make a roux. Whisk in the milk and dry mustard and boil for a couple of minutes until it thickens.
Add Cheese – Remove from the heat and whisk in the cheese, a little at a time, melting in between each addition.
Add Pasta and Broccoli – Once all of the cheese is melted add back in the drained pasta and broccoli and combine.
Serve – Portion into individual bowls or plates and top with sliced or cubed chicken. Serve while still hot.
Variations
- Make into a Casserole – This dish could also be mixed together and made into a casserole. Add an extra ¼ cup of milk to the sauce. Grease a 9×13” casserole dish, cut up the chicken to mix it in with the pasta and broccoli, pour it in the casserole dish, top with extra shredded cheese and bake in a 350℉ oven for 15-20 minutes or until the cheese is melted and the sides are bubbling.
- Other Vegetables – Broccoli is traditional, but cauliflower is also delicious in this dish, or even asparagus.
- Other Pasta Types – Any short pasta shape would work here. Rotini, penne, shells and elbows are all great choices.
Storage Tips
The Best Way to Store Leftovers
Leftovers should be stored in an airtight container in the fridge for up to 5 days.
Reheat individual portions in the microwave. You may need to add a splash of milk when reheating the pasta to get a saucy consistency. You can also reheat on the stovetop, keeping the heat low and stirring frequently.
Recipe Tips
- To Avoid a Grainy Sauce – Whenever making a cheese sauce, it’s important to turn the heat completely off to avoid a grainy texture in your sauce.
- Use Freshly Grated Cheese – Using bagged cheese will cause the sauce to thicken much quicker, so additional milk will be needed. Bagged cheese contains cellulose to absorb moisture and keep the cheese from caking in the bag.
More Mac and Cheese Recipes
- Instant Pot Mac and Cheese
- Pulled Pork Mac and Cheese
- One Pot Mac and Cheese
- Microwave Mac and Cheese
- Mac and Cheese Bites
Chicken Broccoli Mac and Cheese
Ingredients
- 12 ounces Cavatappi noodles or elbow macaroni
- 3 cups Small broccoli florets
- 1/4 cup Salted butter
- 1 clove Garlic minced
- 1/4 cup All purpose flour
- 3 cups Whole milk
- 1 teaspoon Ground mustard
- 4 ounces Cream cheese softened and cubed
- 2 cups Freshly shredded sharp cheddar cheese
- 1 cup Freshly shredded Monterey jack
- ¼ cup Freshly grated Parmesan
- Salt and pepper to taste
- 4 Small cooked chicken breasts, sliced or 3 cups cooked chicken, cubed
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and boil according to the package directions for al dente pasta. Add the broccoli florets to the pot with the pasta for the last 2 minutes of cook time. Drain the pasta and broccoli in a colander.
- Place the large pot that you cooked the pasta in back on the stove, set over medium heat. Add the butter and cook until it melts. Add in the garlic and cook for 30 seconds more before adding in the flour. Cook for 2 minutes, stirring it occasionally.
- Whisk in the milk and dry mustard. Bring to a boil and boil for 2-3 minutes, stirring occasionally, until mixture thickens.
- Remove from the heat and whisk in the cheeses, a little at a time, making sure the previous addition has melted before adding more. If the sauce is too thick, add in another splash of milk until the desired consistency is reached. combine.
- Stir in the broccoli. Optionally, you can also stir in the chicken or serve it with the pasta.
- Portion into individual bowls or plates and top with sliced or cubed chicken. Serve while still hot.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
