Best 9 Macaroni And Cheese With Broccoli And Chicken Recipes

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Indulge in a culinary journey with our extraordinary Macaroni and Cheese, a dish that artfully blends comfort and elegance. Discover three enticing variations that cater to diverse tastes and dietary preferences. Embark on a classic adventure with our Traditional Macaroni and Cheese, where rich cheddar cheese sauce envelops tender macaroni, creating a symphony of cheesy goodness. For a healthier twist, our Lightened-Up Macaroni and Cheese offers a delightful balance of flavors, featuring reduced-fat cheese and a touch of Greek yogurt, resulting in a guilt-free indulgence. Prepare to be amazed by our unique Broccoli and Chicken Macaroni and Cheese, where tender broccoli florets and succulent chicken pieces mingle harmoniously with a creamy cheese sauce, delivering a delightful symphony of textures and flavors. Each recipe promises an unforgettable culinary experience, whether you seek comfort, health, or a touch of culinary magic. So, gather your ingredients, ignite your culinary passion, and embark on a delightful journey with our exquisite Macaroni and Cheese variations.

Let's cook with our recipes!

CHICKEN AND BROCCOLI MACARONI AND CHEESE



Chicken and Broccoli Macaroni and Cheese image

Mix Cheddar, Pecorino-Romano and Parmesan for an extra-cheesy chicken mac and cheese.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
10 ounces elbow macaroni
2 1/2 cups broccoli florets, cut into 1-inch pieces
1 boneless, skinless chicken breast, cut into1-inch pieces (about 8 ounces)
2 tablespoons unsalted butter
2 cups milk
2 tablespoons all-purpose flour
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 cup shredded sharp Cheddar
1/4 cup grated Pecorino-Romano
1/4 cup grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil. Add the macaroni and broccoli and cook for 5 minutes; the pasta will only be about halfway cooked. Reserve 1 cup of the cooking water, then drain the pasta and broccoli and return them to the pot.
  • Meanwhile, sprinkle the chicken with salt and pepper. Heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes; set aside.
  • Put the pot with the pasta and broccoli over low heat. Stir in the milk, flour, mustard, Worcestershire, 1 teaspoon salt and the remaining 1 tablespoon butter. Bring to a simmer and cook, stirring, until the sauce thickens and the pasta is al dente, 3 to 5 minutes. Turn off the heat, add the Cheddar, Pecorino-Romano, Parmesan, cooked chicken and 1/4 cup of the reserved cooking water and stir until the cheese melts. Gradually add the remaining cooking water as needed until the pasta is creamy and saucy. Serve hot.

BROCCOLI CHEESE MAC 'N' CHEESE



Broccoli Cheese Mac 'n' Cheese image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

4 tablespoons salted butter, plus more for the baking dish
1 pound elbow macaroni
1 stalk celery, finely diced
1/2 head broccoli, stalks largely removed, broken into very small florets
1/2 medium onion, finely diced
2 tablespoons all-purpose flour
1 teaspoon dry mustard
2 cups whole milk
1 cup chicken or vegetable broth
1/4 cup half-and-half
2 1/2 cups grated sharp Cheddar
1 cup cubed processed cheese, such as Velveeta
1 cup grated Parmesan
Kosher salt and freshly ground black pepper
1/2 cup breadcrumbs

Steps:

  • Preheat the oven to 350 degrees F. Butter a baking dish.
  • Bring a pot of water to a boil. Cook the macaroni according to the package instructions until still firm. Drain and set aside.
  • Meanwhile, melt the butter in a pot over medium heat. Add the celery, broccoli and onion and cook, stirring, until the vegetables soften, 4 to 5 minutes. Use a wooden spoon to mash some of the broccoli. Sprinkle on the flour and dry mustard and stir to coat the vegetables. Pour in the milk, broth and half-and-half and cook, stirring, to allow it to warm up.
  • Add the Cheddar, processed cheese, 1/2 cup of the Parmesan and some salt and pepper and stir to melt the cheese. Add the macaroni and stir. Taste and check for seasoning. Pour into the prepared baking dish. Combine the breadcrumbs and remaining 1/2 cup Parmesan in a small bowl and sprinkle over the dish. Bake until bubbly, about 25 minutes.

MAC AND CHEDDAR CHEESE WITH CHICKEN AND BROCCOLI



Mac and Cheddar Cheese with Chicken and Broccoli image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows or cavatappi corkscrew shaped pasta twists
2 1/2 cups raw broccoli florets, available packaged in produce department
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock
3 cups yellow sharp Cheddar
1 tablespoon prepared Dijon mustard

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 to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
  • Drain macaroni or pasta and broccoli florets. Add back to the pot and add chicken to the pasta and broccoli.
  • Add cheese to milk sauce and stir to melt it in, 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 and transfer to a large serving platter and serve.

MACARONI AND CHEESY CHICKEN BAKED CASSEROLE



Macaroni and Cheesy Chicken Baked Casserole image

Take your mac and cheese weeknight dinner to a whole new level with this veggie-kissed casserole. The crunchy cheese and bread crumb topping makes a perfect finish for the creamy filling.

Provided by By Brooke Lark

Categories     Entree

Time 1h5m

Yield 10

Number Of Ingredients 12

2 cups uncooked elbow macaroni (about 9 oz)
4 tablespoons butter
1/3 cup Gold Medal™ all-purpose flour
1 teaspoon onion salt
1 teaspoon garlic salt
1 teaspoon pepper
3 cups milk
4 cups shredded Cheddar cheese (16 oz)
2 cups chopped cooked chicken
1 bag (16 oz) frozen broccoli florets
1 1/2 cups Progresso™ panko crispy bread crumbs
4 tablespoons butter, melted

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
  • In 5-quart Dutch oven, melt 4 tablespoons butter over medium heat. Beat in flour, onion salt, garlic salt and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni, chicken and frozen broccoli. Pour into baking dish. Sprinkle remaining 1 cup cheese on top.
  • In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
  • Bake 33 to 36 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.

Nutrition Facts : Calories 550, Carbohydrate 44 g, Cholesterol 100 mg, Fat 3, Fiber 2 g, Protein 28 g, SaturatedFat 16 g, ServingSize About 1 1/4 cups, Sodium 720 mg, Sugar 6 g, TransFat 1 g

CHEESY CHICKEN & BROCCOLI MACARONI



Cheesy Chicken & Broccoli Macaroni image

Use a cup of broth and some frozen broccoli to make a Cheesy Chicken & Broccoli Macaroni. This chicken and broccoli macaroni serves six in forty minutes.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 6 servings, 1-1/2 cups each

Number Of Ingredients 5

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups elbow macaroni, uncooked
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
1 pkg. (16 oz.) frozen chopped broccoli, thawed

Steps:

  • Cook and stir chicken in large nonstick skillet on medium-high heat 8 to 10 min. or until done.
  • Stir in broth. Bring to boil. Add macaroni; stir. Cover; simmer on medium-low heat 8 to 10 min. or until macaroni is tender.
  • Add VELVEETA and broccoli; cook 4 to 5 min. or until VELVEETA is completely melted and broccoli is heated through, stirring frequently.

Nutrition Facts : Calories 310, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 720 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 6 g, Protein 27 g

MAC AND CHEESE WITH CHICKEN AND BROCCOLI



Mac and Cheese with Chicken and Broccoli image

Choose Mac and Cheese with Chicken and Broccoli this week! This Mac and Cheese with Chicken and Broccoli features tender chicken chunks & broccoli florets.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 4

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 cup each milk and water
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese
1 pkg. (10 oz.) frozen broccoli florets, thawed

Steps:

  • Cook and stir chicken in large nonstick skillet on medium heat 8 to 10 min. or until done.
  • Add milk, water and Macaroni; stir. Bring to boil; cover. Simmer on medium-low heat 8 to 10 min. or until macaroni is tender, stirring occasionally.
  • Stir in Cheese Sauce and broccoli; cook and stir 5 min. or until heated through.

Nutrition Facts : Calories 480, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 41 g

SKILLET MACARONI AND BROCCOLI AND MUSHROOMS AND CHEESE



Skillet Macaroni and Broccoli and Mushrooms and Cheese image

This mac 'n' cheese, adapted from the book "Real Food Has Curves" by Bruce Weinstein and Mark Scarbrough, is quicker and easier to make than the classic casserole. It is hearty comfort food that easily functions as a main dish for vegetarians.

Provided by Tara Parker-Pope

Categories     side dish

Time 30m

Yield Makes six side-dish servings.

Number Of Ingredients 13

4 ounces grated Cheddar
2 ounces finely grated Parmigiano-Reggiano or other hard cheese
1 tablespoon unsalted butter
1 small yellow onion, chopped
6 ounces cremini or white button mushrooms, sliced
3 tablespoons unbleached all-purpose flour
3 cups low-fat or fat-free milk
1 tablespoon Dijon mustard
1 tablespoon minced tarragon leaves or 2 teaspoons dried tarragon
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces dried whole-wheat pasta shells (not the large ones for stuffing), cooked and drained according to the package instructions
4 cups small broccoli florets, cooked in boiling water for 1 minute (broccoli can be added to the pasta during the last minute of cooking, then drained with the pasta in a colander)

Steps:

  • Mix the Cheddar and Parmigiano-Reggiano in a medium bowl. Set aside.
  • Melt the butter in a large, high-sided, oven-safe skillet. Add the onion and cook, stirring often, until softened, about 3 minutes.
  • Add the mushrooms and cook until they release their liquid and it comes to a simmer, and then reduces by about two-thirds, about 5 minutes.
  • Sprinkle the flour over the vegetables in the skillet. Stir well to coat.
  • Whisk in the milk in a steady, thin stream until creamy. Then whisk in the mustard, tarragon, salt and pepper. Continue whisking until the mixture starts to bubble and the liquid thickens, about 3 minutes
  • Remove the skillet from the heat. Stir in three-quarters of the mixed cheeses until smooth. Then stir in the cooked pasta and broccoli.
  • Preheat the broiler after setting the rack 4 to 6 inches from the heat source. Meanwhile, sprinkle the remaining cheese over the ingredients in the skillet. Set the skillet on the rack and broil until light browned and bubbling, about 5 minutes. (If your skillet has a plastic or wooden handle, make sure it sticks outside the oven, out from under the broiler, so the handle doesn't melt.) Cool for 5 to 10 minutes before dishing up.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 13 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 7 grams, Sodium 482 milligrams, Sugar 8 grams, TransFat 0 grams

MACARONI AND CHEESE WITH BROCCOLI AND CHICKEN



Macaroni and Cheese With Broccoli and Chicken image

Adaptation from Rachel Ray--really good. I added garlic to mine because to me nothing can be made without garlic =)

Provided by Kitty Kat Cook

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1 lb chicken breast tenders, chopped
salt and pepper
1 small white onion, chopped
3 tablespoons green onions or 3 tablespoons chives
1 lb elbow macaroni
2 1/2 cups raw broccoli florets, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
1 1/2 cups whole milk
1 cup heavy whipping cream
1 cup chicken broth
3 cups yellow sharp cheddar cheese
1 cup of shredded cheddar cheese or 1 cup shredded parmesan cheese

Steps:

  • Heat a medium pan over medium-high heat. Add olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and chives and cook another 6 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
  • In a separate pot boil water, add pasta and salt. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and the broccoli is just tender.
  • Meanwhile, heat a large pot over medium heat. Add butter and melt, then add flour, cayenne and garlic and whisk together over heat until it thickens, then cook a minute more. Whisk in milk, heavy cream and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
  • Drain macaroni and broccoli florets. Add back to the pot and add chicken to the pasta and broccoli.
  • Add cheese to milk sauce and stir. Pour sauce over pasta and stir to combine.
  • Put pasta in a 9" x 13" glass baking pan. Sprinkle with the shredded cheese and broil for 5 minutes.

BAKED MACARONI AND CHEESE W/ BROCCOLI



Baked Macaroni and Cheese W/ Broccoli image

Make and share this Baked Macaroni and Cheese W/ Broccoli recipe from Food.com.

Provided by hayleyerin

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

cooking spray, 2 sprays
12 ounces uncooked pasta (preferrably whole wheat, about 2 1/2 cups)
1/8 teaspoon table salt, for pasta cooking water
10 ounces broccoli, small florets (about 2 1/2 cups)
1 teaspoon butter
1/3 cup fresh breadcrumb
3 tablespoons grated parmesan cheese, divided
2 1/2 cups skim milk
1/3 cup all-purpose flour
1/2 cup onion, diced
1 cup low-fat shredded cheddar cheese (sharp)
1 teaspoon Dijon mustard
1 1/2 teaspoons table salt
1/2 teaspoon black pepper (freshly ground)

Steps:

  • Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray.
  • Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot.
  • Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.
  • In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.
  • Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.
  • Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving. (5 WW Points/ serving).

Tips:

  • Use a good quality cheddar cheese. This will make a big difference in the flavor of your macaroni and cheese.
  • Cook the macaroni al dente. This means that it should be cooked through but still have a slight bite to it.
  • Don't overcook the broccoli. You want it to be tender but still have a bit of crunch.
  • Use a good quality chicken broth. This will also make a big difference in the flavor of your macaroni and cheese.
  • Season the macaroni and cheese to taste. You may want to add more salt, pepper, or garlic powder, depending on your preferences.
  • Serve the macaroni and cheese immediately. It's best when it's hot and bubbly.

Conclusion:

This macaroni and cheese with broccoli and chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover chicken. The broccoli adds a healthy touch to the dish, and the chicken makes it a complete meal. So next time you're looking for a quick and easy dinner idea, give this macaroni and cheese a try.

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