Craving comfort food without the fuss?
Imagine creamy, cheesy macaroni elevated with tender chicken and vibrant broccoli, all baked to perfection in a single pot.
Get ready to ditch the multiple dishes and dive into this unbelievably easy and flavorful one-pot wonder.
Ingredients Needed
To make this awesome one-pot Mac and Cheese, you're gonna need a few things from the store—or maybe you've already got them; let's check! You'll need one tablespoon of olive oil to start.
For the mac and cheese itself, grab three tablespoons of butter—yes, butter, not margarine, okay?! Plus, get two minced garlic cloves and one finely chopped small onion.
Next, you'll need four tablespoons of plain flour to thicken the sauce, two and a half cups of low-fat milk, and one cup of water. Don't forget the salt and pepper to taste. 😉
Now, for the "mac" part: two cups of macaroni—but not the tiny kind. Use the longer elbows! One large head of broccoli, broken into florets—or one and a half smaller ones—adds a healthy touch, and finally, one and a half to two cups of grated cheese (I love cheddar!). Instead of only enjoying them steamed or roasted on their own, broccoli florets can add richness to the recipe similar to baked broccoli cheese.
Lastly, to top it off, you'll want one-quarter cup of panko or regular bread crumbs, plus two tablespoons of parmesan – get ready for the deliciousness!
Cooking Instructions
Next, reduce the heat and melt the butter. Sauté garlic and onion until see-through; I find it usually takes about five minutes. Mix in the flour and cook for one minute, then:
- Pour in half the milk and stir it until the flour butter mixture melts, it should thicken pretty quick!
- Pour the remaining milk in while whisking, then add the water, salt, and pepper.
- Bring to a boil, stirring sometimes, like 3 to 5 minutes until getting steamy. To enhance the overall flavor, consider using a blend of cheeses in the sauce, such as cheddar and Gruyere.
Add macaroni and chicken, stir, and throw on broccoli. Bake covered for 20 minutes, then broil with panko, and parmesan for the topping until golden!
Recipe Notes
There are some things I want to point out to help you get the most out of this baked mac and cheese. First, use macaroni that's about 1.2cm/1/2" long—not the tiny kind! In Australia, we call the right kind "Elbows." Using tiny pasta is a recipe for overcooked mush, and nobody wants that!
Don't freak out if you see brown bits on the pan bottom. They might mix into the sauce a little, but your sauce won't turn completely brown. It's happened to me; trust me!
When you pull the pot from the oven, there will still be plenty of liquid—almost watery. That's good! The pasta will be almost done, but not quite, so don't worry. It finishes cooking in the next step, and the sauce magically thickens—especially when you let it rest!
This dish is best served hot and fresh, so eat it up! Leftovers make awesome pasta fritters.
Nutritional Information
Okay, let's talk numbers. Each serving of this creamy, dreamy macaroni cheese packs a punch, so you'll be seriously satisfied after you're done eating! Per serving, you're looking at approximately 530 calories. Here are some key figures to know:
- Protein: A whopping 43.5g!
- Fat: Around 31.3g.
- Carbohydrates: Fairly low at only 18g.
Now, don't let the fat content scare you! Remember, it's the saturated fat you want to keep an eye on, and this recipe does have 15.5g. I think it's important to be transparent about these things! Also, you're getting a decent dose of vitamins and minerals, like calcium and vitamin C. Plus, it's about more than just macros; it's about enjoying a delicious, complete meal.
Serving Tips
Now that we've talked about the nutrition, let's figure out how to serve up this yummy goodness!
First, let it stand for 5 minutes after you take it out of the oven. Seriously, don't skip this—the sauce thickens up perfectly!
Serve it hot, I'm telling you. This dish is best fresh, like a movie straight from the cinema—it just tastes better! Nobody likes it cold when it is fresh and hot!
If you're lucky enough to have leftovers which I highly doubt, they're brilliant as pasta fritters. Just saying; you could consider making a double batch just for them! And there you are, enjoy this creamy, cheesy, chicken-and-broccoli-loaded masterpiece!
Short Recipe Version
- Prep time: 15 minutes
- Cook time: 30 minutes
- Servings: 6
Ingredients:
- 1 lb macaroni pasta
- 4 cups chicken broth
- 2 cups milk
- 4 tbsp butter
- 4 tbsp flour
- 4 cups shredded cheddar cheese
- 1 cup cooked chicken, diced
- 1 head broccoli, chopped
Instructions:
- Preheat oven to 375°F (190°C).
- Combine pasta, broth, and milk in a large oven-safe pot.
- Melt butter in the pot. Whisk in flour.
- Bring to a simmer on the stovetop, stirring occasionally, until slightly thickened.
- Remove from heat and stir in cheese until melted.
- Stir in chicken and broccoli.
- Bake, uncovered, for 20-30 minutes, or until golden brown and bubbly.
Nutrition Information (per serving, approximate):
- Calories: 450
- Protein: 30g
- Fat: 25g
- Carbohydrates: 40g