Chicken and Broccoli Mac and Cheese

From Food Network Kitchens

Broccoli and chicken in your mac and cheese make it heartier while adding protein and fiber, while whole-grain mustard adds both sharpness and texture. If you’re all out of grainy mustard use the same amount of regular Dijon mustard (or 1 ½ teaspoons dry mustard powder).

  • 1 boneless, skinless chicken breast, cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 10 ounces elbow pasta, or any similar size pasta
  • 2 ½ cups broccoli florets, cut into 1-inch pieces
  • 2 cups milk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Worcestershire sauce
  • 1 cup shredded sharp Cheddar
  • ¼ cup grated asiago
  • ¼ cup grated Parmesan


Sprinkle the chicken pieces with ¼ teaspoon salt and a little pepper. Heat 1 tablespoon of the butter in a large pasta pot over medium-high heat. Add the chicken and cook until browned and cooked through, 5 to 7 minutes. Remove and set aside.

Fill the pot with salted water and bring to a boil. Then add the pasta and broccoli and cook the pasta halfway, about 5 minutes. Drain the pasta and broccoli, reserving at least 1 cup of the pasta cooking liquid, and then return the pasta and broccoli to the pot.

Reduce the heat to low. Stir in the milk, flour, the remaining 1 tablespoon butter, mustard, Worcestershire sauce and 1 teaspoon salt. Simmer, stirring, until the sauce thickens, 3 to 5 minutes.

Turn off the heat and stir in the grated cheeses, the chicken and ¼ to ½ cup of the cooking liquid to thin the mixture if desired, making sure to thoroughly combine. Transfer to a bowl and serve.