Growing up, mac and cheese meant the blue box kind with that packet of orange powder. Sure, my mom would toss in some frozen broccoli to make it “healthy,” but that was about as fancy as it got in our house. Looking back, I can’t believe I thought that was the only way to make it.
These days, I know better. Mac and cheese can be so much more than just noodles and powdered cheese. This version combines tender chicken and fresh broccoli with creamy, real cheese sauce. It’s the kind of dinner that makes both kids and grown-ups happy, and honestly, it doesn’t take much longer than the boxed stuff to make.
Why You’ll Love This Broccoli Chicken Mac and Cheese
- One-pot meal – This complete dinner combines protein, veggies, and pasta all in one dish, making cleanup a breeze and dinner prep straightforward.
- Kid-friendly – The creamy cheese sauce helps make eating broccoli more appealing to little ones, while adults will appreciate the balanced nutrition.
- Quick preparation – Ready in just 30-45 minutes, it’s perfect for busy weeknights when you need a filling dinner on the table fast.
- Protein-packed comfort food – With chicken breast and cheese providing protein, plus broccoli for nutrients, this isn’t your ordinary mac and cheese – it’s a complete, satisfying meal.
- Basic ingredients – You’ll likely find most of these ingredients already in your kitchen, making this an easy go-to recipe when you need a reliable dinner option.
What Kind of Cheddar Cheese Should I Use?
Sharp cheddar is the way to go for this mac and cheese, but you’ve got some choices to make at the cheese counter. While pre-shredded cheese is convenient, I recommend buying a block and shredding it yourself since pre-shredded varieties contain anti-caking agents that can make your sauce a bit grainy. White or orange cheddar will work equally well – the color doesn’t affect the taste, it’s just a matter of preference. For the best flavor and meltability, look for aged sharp cheddar that’s been aged for at least 9 months, though extra-sharp varieties aged 15 months or longer will give you an even more intense cheese flavor.
Options for Substitutions
This mac and cheese recipe is pretty adaptable – here are some swaps you can try:
- Cavatappi pasta: Any short pasta works great here – try elbow macaroni, shells, rotini, or penne. Just cook according to the package directions for al dente.
- Broccoli: Not a broccoli fan? Try cauliflower, peas, or even spinach instead. For frozen veggies, add them in the last few minutes of cooking to avoid getting mushy.
- Chicken breast: You can use rotisserie chicken, leftover turkey, or even canned tuna. For a vegetarian version, try adding chickpeas or white beans instead.
- Sharp cheddar: While sharp cheddar gives the best flavor, you can mix and match cheeses like monterey jack, colby, or gruyere. Just avoid pre-shredded cheese as it doesn’t melt as smoothly.
- Full-fat milk: For a richer sauce, try half-and-half. For a lighter version, 2% milk works too, though the sauce won’t be quite as creamy.
- Dijon mustard: Regular yellow mustard or mustard powder works fine – use about 1/2 teaspoon of powder or 1 teaspoon of yellow mustard.
Watch Out for These Mistakes While Cooking
The biggest challenge when making mac and cheese is ending up with a grainy or separated cheese sauce – to prevent this, remove your pot from heat before stirring in the cheese and add it gradually while stirring constantly. Another common mistake is overcooking the broccoli, which can turn mushy and unappetizing – instead, add it to the pasta during the last 3-4 minutes of cooking time to achieve that perfect tender-crisp texture. The secret to keeping your sauce smooth and creamy is to use room temperature milk and never let it boil after adding the cheese, as high heat can cause the proteins to seize up and separate. For the best results, shred your own cheese rather than using pre-shredded varieties, since packaged shredded cheese contains anti-caking agents that can make your sauce less smooth and creamy.
What to Serve With Broccoli Chicken Mac and Cheese?
Since this mac and cheese is already loaded with protein and veggies, you’ll want to keep the sides simple and complementary. A crisp green salad with a light vinaigrette dressing helps cut through the richness of the cheese sauce and adds a fresh element to your meal. If you’re craving something warm, roasted cherry tomatoes or sautéed green beans make excellent veggie sides that won’t overwhelm the main dish. For a bit of crunch and extra flavor, you could also serve some garlic bread or toasted panko breadcrumbs to sprinkle on top of your mac and cheese.
Storage Instructions
Keep Fresh: This mac and cheese stays good in the fridge for up to 4 days when stored in an airtight container. The pasta might absorb some of the sauce as it sits, but it’s still super tasty! It’s perfect for meal prep and actually makes great leftovers for lunch or dinner.
Freeze: If you want to make this ahead, you can freeze portions in freezer-safe containers for up to 3 months. Just make sure to let it cool completely before freezing. The texture of the broccoli might change slightly, but the overall dish holds up well.
Reheat: To warm up your mac and cheese, add a splash of milk and heat it slowly in the microwave, stirring every minute or so. You can also reheat it on the stovetop over medium-low heat. If it seems a bit dry, just stir in a little extra milk to bring back that creamy texture.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 120-140 g
- Fat: 130-150 g
- Carbohydrates: 180-200 g
Ingredients
- 8 ounces cavatappi pasta
- 3 cups broccoli pieces
- 1 teaspoon canola oil
- 1 chicken breast
- 1/4 cup butter
- 3 cloves of garlic, minced
- 1/4 cup any type of flour
- 2 cups full-fat milk
- 1 teaspoon dijon mustard
- 3 cups shredded sharp cheddar cheese
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
Step 1: Cook Pasta and Broccoli
Begin by bringing a large pot of water to a boil.
Once boiling, add a generous amount of salt to the water, then add the pasta.
When the pasta is 3 minutes away from being al dente, add in the broccoli.
Continue cooking both until the broccoli is tender crisp and the pasta is al dente.
Drain the mixture and set aside.
Step 2: Cook the Chicken
As the water is boiling and pasta is cooking, season the chicken with salt and pepper to taste.
Heat oil in a large skillet over medium heat.
Add the chicken and cook for 6-10 minutes, flipping halfway through.
The cooking time will vary based on the thickness of the chicken.
Once cooked through, remove chicken from the skillet and set aside.
Step 3: Prepare the Cheese Sauce
In the same skillet, lower the heat to medium-low and melt the butter.
Add the garlic and sauté for 30 seconds until fragrant.
Whisk in the flour and cook for 1-2 minutes.
Gradually add the milk, 1/4 cup at a time, whisking thoroughly between each addition until the mixture is smooth and free of clumps.
It will initially form a thick paste before becoming smooth.
Step 4: Finish the Cheese Sauce
Once the sauce is smooth, add in dijon mustard, cheddar cheese, salt, black pepper, and paprika.
Whisk the sauce continuously until the cheese is fully melted and everything is well-combined.
Turn off the heat once the sauce is ready.
Step 5: Assemble the Dish
Slice the cooked chicken into bite-sized pieces.
Toss the chicken, pasta, and broccoli into the cheese sauce, mixing everything until well combined and evenly coated with the sauce.
Serve warm and enjoy your delicious and creamy chicken pasta with broccoli!