Description

This Broccoli Cheddar Mac and Cheese with Chicken is the perfect all-in-one comfort food dish. Tender pasta is coated in a rich, creamy cheddar cheese sauce, tossed with juicy chicken and crisp-tender broccoli for a satisfying, hearty meal the whole family will love. It’s easy to make, great for leftovers, and packed with flavor!

Ingredients

8 oz elbow macaroni or pasta of choice
2 cups broccoli florets (fresh or frozen)
1 lb cooked chicken breast, diced or shredded (grilled, rotisserie, or leftovers)
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk (whole or 2%)
1/2 cup heavy cream (or more milk)
2 cups shredded sharp cheddar cheese
1/4 cup grated parmesan (optional, for extra flavor)
1/2 tsp garlic powder
1/2 tsp paprika (optional)
Salt and black pepper, to taste

Optional topping: crushed crackers or breadcrumbs for extra crunch

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Instructions

Cook pasta and broccoli:

Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Add broccoli in the last 2–3 minutes of cooking. Drain and set aside.

Make the cheese sauce:

In the same pot, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and cream. Simmer for 3–5 minutes, stirring frequently, until slightly thickened.

Add cheese and seasonings:

Stir in cheddar, parmesan (if using), garlic powder, paprika, salt, and pepper. Stir until melted and smooth.

Combine:

Add cooked pasta, broccoli, and chicken to the cheese sauce. Stir until everything is coated and heated through.

Optional – bake it:

Preheat oven to 375°F (190°C). Transfer to a greased baking dish, top with breadcrumbs or crushed crackers, and bake for 15–20 minutes until golden and bubbly.

Serve:

Garnish with parsley or extra cheese, and serve hot!

Notes

Use rotisserie chicken for a shortcut.
Make it spicy with red pepper flakes or a dash of hot sauce.

Swap cheddar for a cheese blend like Monterey Jack, gouda, or mozzarella for variety.