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An overhead view of a white bowl filled with a serving of creamy mac and cheese with chicken and broccoli with a gold fork sitting next to the bowl.

Creamy Mac and Cheese with Chicken and Broccoli

Course: Entree
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 632kcal
Author: Kris Longwell
Tender chicken, crisp broccoli, and elbow pasta are coated in a rich, cheesy sauce for the ultimate comfort food that’s quick, hearty, and family-friendly.
Print Recipe

Equipment

  • 1 Large skillet 12 inches is ideal

Ingredients

  • 2½ cups broccoli florets
  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • 2 cups chicken broth
  • 2 cups half and half
  • 2 cups whole milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 12 oz elbow pasta small
  • 2½ cups chicken cooked and roughly chopped, rotisserie is perfect
  • 2 cups cheddar cheese shredded
  • 2 cups yellow American cheese shredded

Instructions

  • Steam the broccoli until tender and bright green. Set aside.
    2½ cups broccoli florets
  • In a large skillet, melt the butter over medium heat. Stir in the flour and cook, stirring often, for 1 minute.
    2 tablespoon unsalted butter, 2 tablespoon all-purpose flour
  • Slowly whisk in the broth, half and half, and milk. Whisk until all lumps are gone.
    2 cups chicken broth, 2 cups half and half, 2 cups whole milk
  • Stir in the Dijon mustard, onion powder, garlic powder, salt, and pepper.
    1 tablespoon Dijon mustard, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 teaspoon Kosher salt, 1 teaspoon black pepper
  • Add the pasta and bring to a simmer. Stirring often, cook until the pasta is tender, usually about 10 minutes.
    12 oz elbow pasta
  • Stir in the chicken and steamed broccoli. Turn off the heat and gradually stir in the cheese until melted. Serve at once. If it's too thick, add more milk or broth until the desired consistency.
    2½ cups chicken, 2 cups cheddar cheese, 2 cups yellow American cheese

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
You need a total of six cups of liquid. You can use only milk, half and half, heavy cream, broth, or water, or a combination of any of these. You won't want to skip the dairy, however. 
More helpful tips:
  • Cheese: For the smoothest sauce, shred your own cheddar instead of using pre-shredded cheese.
  • Broccoli: Don't forget to lightly steam or blanch broccoli before adding so it stays bright and crisp-tender.
  • Reheating: Add a splash of milk when reheating to bring back the creamy texture.

Nutrition

Calories: 632kcal | Carbohydrates: 56g | Protein: 28g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 768mg | Potassium: 582mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1184IU | Vitamin C: 35mg | Calcium: 495mg | Iron: 2mg