Recipe Background
Healthy Chicken Mac 'n Cheese makes keeping those New Year's resolutions to eat a little healthier so much easier. If only we all knew we could still indulge in the creamy, melty, cheesy goodness of tender mac 'n cheese and a crisp breadcrumb topping while sticking to our diets! We would have been making more of this dish, especially with the juicy, protein-filled chicken and the garden-fresh broccoli mixed in for extra nourishment. Here's your chance to make your own Healthy Chicken Mac 'n Cheese and keep the calories off while still keeping your tastebuds happy!
Healthy Chicken Mac 'n Cheese makes keeping those New Year's resolutions to eat a little healthier so much easier. If only we all knew we could still indulge in the creamy, melty, cheesy goodness of tender mac 'n cheese and a crisp breadcrumb topping while sticking to our diets! We would have been making more of this dish, especially with the juicy, protein-filled chicken and the garden-fresh broccoli mixed in for extra nourishment. Here's your chance to make your own Healthy Chicken Mac 'n Cheese and keep the calories off while still keeping your tastebuds happy!
Ingredients
- 1 (1-pound) box elbow macaroni
- 1 large head broccoli cut into florets and roughly chopped
- 2 tablespoons unsalted butter room temperature, plus 3 unsalted tablespoons butter, melted
- 2 tablespoons flour
- 2 cups skim milk
- 3 cups cheddar cheese shredded and divided
- 2 cups chicken cooked and diced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup plain breadcrumbs
Directions
- Preheat the oven to 400 degrees F.
- Grease a 2-3-quart casserole dish.
- Bring a large pot of salted water to a boil and cook the pasta to al dente according to package directions.
- Add the broccoli to the pot while the pasta is still cooking and cook until the broccoli is tender, about the last 5-6 minutes of the pasta cooking.
- Remove and drain the macaroni and the broccoli. Set aside.
- In a large pot, melt 2 tablespoons of the room temperature butter over medium heat.
- Add the flour to the pot and cook, stirring constantly, until the raw flour smell disappears, about 2 minutes.
- Slowly add the milk to the flour mixture, whisking constantly, until it is smooth.
- Add 1 1/2 cups of the cheese and stir until melted.
- Transfer the pot from the heat.
- Add the cooked pasta, the broccoli, the chicken, the salt, and the pepper to the cheese mixture and stir well to combine. Taste the mixture for seasoning.
- Transfer the mixture to the prepared casserole dish and top with the remaining 1 1/2 cups of the cheese.
- In a small bowl, combine the breadcrumbs with the remaining 3 tablespoons of melted butter, stirring to combine.
- Sprinkle the buttery breadcrumbs on top of the casserole.
- Bake until hot and bubbly, about 20 minutes.
- Serve warm.
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