Baked Macaroni Cheese with Chicken & Broccoli is a comforting and satisfying dish perfect for family dinners. This one-pot meal combines tender chicken, fresh broccoli, and creamy cheese sauce with macaroni for a deliciously cheesy bake. It’s easy to prepare and will quickly become a favorite in your household.
Why Make This Recipe
Making Baked Macaroni Cheese with Chicken & Broccoli is a great way to enjoy a complete meal in one dish. It brings together protein, vegetables, and carbs, ensuring a balanced plate. Plus, it’s a fun twist on a classic mac and cheese, making it a hit with both kids and adults alike. This dish is simple to prepare and can be made in under an hour, making it ideal for busy weeknights.
How to Make Baked Macaroni Cheese with Chicken & Broccoli
Ingredients
- 1 tbsp olive oil
- 1 lb / 500g skinless chicken breast or thigh fillets, cut into bite-size pieces
- 3 tbsp butter
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 4 tbsp plain flour
- 2 1/2 cups milk, low fat
- 1 cup water
- 1 tsp salt
- Black pepper
- 2 cups macaroni / elbow pasta
- 1 large head of broccoli, broken into florets (or 1 1/2 smaller ones)
- 1 1/2 – 2 cups grated cheese (cheddar, tasty, or gruyere)
- 1/4 cup panko (or ordinary breadcrumbs)
- 2 tbsp parmesan cheese
Directions
- Preheat your oven to 180°C (350°F).
- Heat olive oil in a deep heavy skillet or Dutch oven over high heat. Add chicken pieces and cook until just cooked through. It is okay if they are still a little raw inside. Remove the chicken and place it in a bowl.
- Reduce the heat to medium and melt the butter in the same pot. Add minced garlic and finely chopped onion. Sauté for about 5 minutes until the onion turns translucent.
- Stir in the flour and cook for 1 minute.
- Gradually pour in half of the milk, whisking to combine. The mixture should thicken quickly, about 30 seconds. Add the remaining milk, continuing to whisk, then mix in the water, salt, and black pepper.
- Increase the heat to medium-high and cook while whisking occasionally for about 3 to 5 minutes until steam starts rising from the white sauce.
- Add the macaroni and the cooked chicken to the sauce, mixing well. Arrange the broccoli on top.
- Cover the pot with a lid and bake for 20 minutes.
- After 20 minutes, remove the pot from the oven. Switch on the broiler/grill to high.
- Remove the lid, stir in the grated cheese, and sprinkle the panko and parmesan on top. The mixture may look a bit watery at this stage.
- Place the pot under the broiler/grill for about 5 minutes, until the top becomes golden.
- Take it out and let it sit for 5 minutes before serving. The sauce will thicken as it cools.
How to Serve Baked Macaroni Cheese with Chicken & Broccoli
Serve this dish hot from the oven, garnished with additional cheese or herbs if you like. It pairs wonderfully with a simple green salad or some garlic bread for a comforting meal.
How to Store Baked Macaroni Cheese with Chicken & Broccoli
You can store leftovers in an airtight container in the refrigerator for up to 3 days. When ready to eat, simply reheat in the oven or microwave until warmed through.
Tips to Make Baked Macaroni Cheese with Chicken & Broccoli
- Chop the broccoli into bite-sized florets for even cooking.
- Feel free to use any cheese you have on hand; mixing different types can add great flavor.
- If you want a crunchier topping, you can add more panko breadcrumbs before broiling.
Variation
For a vegetarian version, you can omit the chicken and add more vegetables, such as spinach, bell peppers, or mushrooms.
FAQs
1. Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used. Just make sure to thaw and drain it before adding it to the dish.
2. Can I make this dish ahead of time?
Absolutely! You can prepare it a day in advance and store it in the refrigerator. Bake it right before serving.
3. What can I serve with this dish?
It pairs well with a simple salad, garlic bread, or steamed vegetables for a complete meal.
Baked Macaroni Cheese with Chicken & Broccoli
Ingredients
Protein and Vegetables
- 1 tbsp olive oil
- 1 lb skinless chicken breast or thigh fillets, cut into bite-size pieces
- 1 large head broccoli, broken into florets or 1 1/2 smaller ones
Sauce and Pasta Base
- 3 tbsp butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 4 tbsp plain flour
- 2.5 cups milk, low fat
- 1 cup water
- 1 tsp salt
- to taste black pepper
- 2 cups macaroni / elbow pasta
Cheese and Topping
- 1.5-2 cups grated cheese (cheddar, tasty, or gruyere)
- ¼ cup panko (or ordinary breadcrumbs)
- 2 tbsp parmesan cheese
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- Heat olive oil in a deep heavy skillet or Dutch oven over high heat. Add chicken pieces and cook until just cooked through. Remove the chicken and place it in a bowl.
- Reduce the heat to medium and melt the butter in the same pot. Add minced garlic and finely chopped onion. Sauté for about 5 minutes until the onion turns translucent.
- Stir in the flour and cook for 1 minute.
- Gradually pour in half of the milk, whisking to combine. The mixture should thicken quickly, about 30 seconds. Add the remaining milk, continuing to whisk, then mix in the water, salt, and black pepper.
- Increase the heat to medium-high and cook while whisking occasionally for about 3 to 5 minutes until steam starts rising from the white sauce.
- Add the macaroni and the cooked chicken to the sauce, mixing well. Arrange the broccoli on top.
Baking
- Cover the pot with a lid and bake for 20 minutes.
- After 20 minutes, remove the pot from the oven. Switch on the broiler/grill to high.
- Remove the lid, stir in the grated cheese, and sprinkle the panko and parmesan on top.
- Place the pot under the broiler/grill for about 5 minutes, until the top becomes golden.
- Take it out and let it sit for 5 minutes before serving. The sauce will thicken as it cools.
