Baked Macaroni Cheese with Chicken & Broccoli
A comforting one-pot meal combining tender chicken, fresh broccoli, and creamy cheese sauce with macaroni, perfect for family dinners.
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.
Notes
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 garlic bread. For storage, keep leftovers in an airtight container in the refrigerator for up to 3 days.