Best 4 Mac And Cheddar Cheese With Chicken And Broccoli Recipes

BROCCOLI CHICKEN MAC AND CHEESE

Steps:

• Preheat oven to 350°F.
• Cook pasta al dente** in a large stockpot of generously-salted water, according to package instructions. About 2-3 minutes before the pasta reaches al dente, add in the broccoli florets and let them cook alongside the pasta for the remainder of the cooking time. Drain and set aside.
• Meanwhile, as the pasta water is heating, melt butter in a (separate) medium saute pan over medium-high heat. Add garlic and saute for 1 minute or until fragrant, stirring occasionally. Whisk in the flour until combined and cook for an additional 1 minute, whisking occasionally. Slowly whisk in vegetable or chicken stock until the mixture is smooth. Then slowly whisk in the milk until it is combined. Continue cooking for 1-2 minutes, or until the mixture comes to a simmer. Then remove from heat, and stir in the cheddar, Parmesan, salt and pepper until the cheese sauce is smooth. Remove from heat.
• Once the pasta and broccoli are cooked, pour the cheese sauce on top of the pasta, add in the chicken, and toss until everything is evenly combined.
• At this point, you can either serve the pasta stovetop-style as-is. Or pour the pasta into a greased 9 x 13-inch baking dish, and sprinkle with extra cheddar cheese and Panko breadcrumbs. Bake for 15-20 minutes, or until the top becomes slightly crispy and the breadcrumbs are slightly golden. Remove and serve immediately.
• *To cook the chicken breasts on the stove top, heat 1 tablespoon olive oil in a large saute pan. Pound chicken to even thickness, and sprinkle both sides with a few generous pinches of salt and pepper. Add to the pan and cook for 3-4 minutes per side, or until the chicken is cooked through and no longer pink inside. (Cooking times will vary depending on the thickness of your chicken.) Or, to bake the chicken breasts in the oven, follow these instructions.
• **If making the baked version of this dish, I recommend ever-so-slightly undercooking your pasta, as it will cook a bit more while it bakes in the oven.

MAC AND CHEDDAR CHEESE WITH CHICKEN AND BROCCOLI

Steps:

• Place a pot of water on to boil for macaroni.
• Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
• To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.
• While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.
• Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.
• Add cheese to milk sauce and stir to melt it in, about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings, transfer to a large serving platter and serve.

CHICKEN-AND-BROCCOLINI MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees. Brush a 3-quart broiler-proof baking dish with oil. Bring milk to a simmer in a pot. Add chicken; simmer until cooked, 5 minutes. Transfer to a plate. Remove pot from heat; whisk in mustard and cream cheese. Season with salt and pepper.
• Shred chicken. Cook noodles in a pot of boiling salted water 3 minutes. Add Broccolini; cook until noodles and Broccolini are al dente, 2 minutes. Reserve 1/2 cup pasta water. Drain noodles and Broccolini; toss with chicken, sauce, pasta water, and cheddar. Transfer to baking dish.
• Toss breadcrumbs with oil; sprinkle over casserole. Cover with parchment-lined foil; bake 20 minutes. Uncover casserole; increase heat to broil. Cook until top is golden brown in places and breadcrumbs are crisp, 4 to 5 minutes.

MAC AND CHEDDAR CHEESE WITH CHICKEN AND BROCCOLI

Steps:

• Place a pot of water on to boil for macaroni.
• To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes,then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.
• Heat a medium pan over medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through.
• Turn off heat and reserve.
• While pasta cooks,heat a medium sauce pot over medium heat. Add butter and melt,then add flour,cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.
• Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.
• Add cheese to milk sauce and stir to melt it in,about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings,transfer to a large serving platter and serve.