Macaroni and Cheese With Broccoli and Chicken

Ingredients

• 2 tablespoons olive oil
• 1 lb chicken breast tenders, chopped
• salt and pepper
• 1 small white onion, chopped
• 3 tablespoons green onions or chives
• 1 lb elbow macaroni
• 2 1/2 cups raw broccoli florets, chopped
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 1/2 cups whole milk
• 1 cup heavy whipping cream
• 1 cup chicken broth
• 3 cups yellow sharp cheddar cheese
• 1 cup of shredded cheddar cheese or shredded parmesan cheese

Directions

1. 1

   Heat a medium pan over medium-high heat. Add olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and chives and cook another 6 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.

2. 2

   In a separate pot boil water, add pasta and salt. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and the broccoli is just tender.

3. 3

   Meanwhile, heat a large pot over medium heat. Add butter and melt, then add flour, cayenne and garlic and whisk together over heat until it thickens, then cook a minute more. Whisk in milk, heavy cream and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.

4. 4

   Drain macaroni and broccoli florets. Add back to the pot and add chicken to the pasta and broccoli.

5. 5

   Add cheese to milk sauce and stir. Pour sauce over pasta and stir to combine.

6. 6

   Put pasta in a 9" x 13" glass baking pan. Sprinkle with the shredded cheese and broil for 5 minutes.