This recipe features a Chicken Mac and Cheese that is cooked all in one pot, combining macaroni, chicken, and broccoli from their raw state. The cheese sauce is creamy and does not use cream, while both the pasta and chicken are cooked just right. This dish makes for a cozy dinner, ready in a little over 30 minutes!
While baked mac and cheese is always a favorite, sometimes a mac and cheese dish needs to be a proper meal rather than just a big bowl of cheese and carbs. This version includes seasoned chicken pieces and a generous amount of broccoli, making it a healthier choice. There’s less butter used and no cream, but the amount of cheese remains generous, as mac and cheese should be rich!
Everything is prepared in one pot. You start by cooking the chicken on the stove and making the sauce. Then, you add uncooked macaroni and raw broccoli, place it in the oven, and out comes a bubbling dish of Mac and Cheese with perfectly cooked pasta, tender broccoli, and juicy chicken coated in a creamy sauce.
For the Broccoli Chicken Mac and Cheese, it’s important to have the right ratio of liquid to macaroni to ensure the pasta cooks properly and creates a creamy sauce. If there isn’t enough liquid, the dish will turn out dry, while too much will make it soupy.
Here are the needed ingredients:
1. Chicken: Boneless thighs are preferred for their juiciness during baking, but chicken breast can also be used. Garlic powder adds flavor to the chicken, and it can be swapped for an Italian herb mix. Salt and pepper help with seasoning.
2. Mac and Cheese: Use elbow macaroni or similar-sized pasta like small shells, ditalini, fusilli, penne, or cavatappi. Broccoli can be one large head or two smaller ones, and more can be added if desired. For cheese, select 2 tightly packed cups (200g) of a good melting cheese, avoiding mozzarella due to its lack of seasoning. Shredding your cheese is recommended, as it melts better than pre-shredded varieties, which may contain anti-clumping agents. For those in Australia, the Devondale 3 Cheese Blend (Colby, mozzarella, parmesan) is a good choice. Butter is used for cooking and making a roux with flour, which will thicken the cheese sauce. Use plain flour, and sauté onion and garlic at the start to build flavor. Low-sodium milk and chicken stock/broth are the liquids needed; 5 cups (1.25 liters) are required for 300g (10 oz) of pasta. Full-fat milk is ideal, but low-fat can work too. If using regular chicken stock, adjust the salt accordingly.
3. Crunchy Topping: Panko breadcrumbs are chunkier than regular breadcrumbs, creating a crunchier topping. Butter is preferred, but olive oil can be used instead. A small amount of grated parmesan adds extra flavor to the topping.
To prepare the One Pot Broccoli Chicken Mac and Cheese, don’t worry if the mixture seems watery while adding the cheese. Pasta absorbs liquid quickly, and after just a few minutes under the broiler to brown the topping, it will come together nicely.
What are your favorite one-pot meals?
Sources:
Source: RecipeTin Eats, by Nagi