Mac and Cheese with Chicken and Broccoli

This homemade mac and cheese recipe gets a healthy boost with chicken and broccoli added in to make a complete meal in each serving.

Macaroni and Cheese with Chicken and Broccoli in skillet with spoon foodiecrush.com

Mac and cheese is the ultimate comfort food but doesn’t always have the healthiest reputation. That is, until this Mac and Cheese with Chicken and Broccoli enters the race. This pasta-loaded riff on my childhood fave Chicken Divan is the perfect vehicle for getting even picky eaters to ask for seconds of all the major food groups in each bite. I make the lush cheese sauce with ultra creamy fontina with grated Parmesan cheese for it’s salty accent. Like in my Turkey Pot Pie recipe, curry powder adds a dash of warmth to the homemade cheesy roux that finds its way into every nook and cranny of the macaroni noodles. Using meal-prepped baked chicken breasts and frozen broccoli save on prep time while adding protein and antioxidants. Finally, a crispy panko topping adds texture and crunch that could become your favorite part of this ultra-comforting mac and cheese.

Why You’ll Love This Recipe

Frozen broccoli and leftover roast chicken give this mac and cheese a healthy boost you’ll feel good about serving.
The homemade sauce with the warming spiced addition of curry powder is decadently creamy, extra easy to make, and so much better than the boxed kind.
With protein, carbs, dairy, and veggies in each bite, It’s a complete meal in one bowl with leftovers that reheat well.

What's in Macaroni and Cheese with Chicken and Broccoli foodiecrush.com

Mac and Cheese Ingredients with Chicken and Broccoli

Macaroni noodles—Choose short pastas the cheese sauce can cling to such as shells, rotini, cavatappi, shellbows, or penne
Butter—Whole milk butter is the key to a great roux. Both salted or unsalted work well here.
Flour—All-purpose does the job.
Curry powder—I use a mild curry powder but if you like heat, choose a spicier madras or Indian curry powder.
Whole milk—I feel like cream is too heavy for this sauce. If using 2% milk, know it may not be quite as lush but works if that’s what you have.
Kosher salt and freshly ground black pepper—Salt brings out the flavor of every dish it’s added too. If using table salt, reduce the amount by half.
Fontina cheese—This soft and creamy white cheese melts extra well and is perfect for macaroni and cheese. Gouda or havarti are also good choices.
Parmesan cheese—Grated Parmesan adds a salty umami and melts easily into the sauce.
Cooked chicken breast—I use leftover roast chicken, meal-prepped baked chicken breasts, or rotisserie chicken I pick up from the grocery store.
Frozen broccoli florets—Thaw the broccoli under cool water, or, blanche fresh broccoli in boiling water for 1 minute then cool.
Panko bread crumbs—Mix the crumbs with butter before sprinkling over the mac and cheese for a light and crunchy bite

How to Make this Mac and Cheese

Cook the macaroni noodles just shy of al dente. Boil the noodles in salted water to infuse flavor. Because the noodles will continue to cook as the mac and cheese bakes, cook them 2 minutes less than the package directions. Drain the noodles and reserve ½ cup of the pasta water to thin the cheese sauce later if needed.
Preheat the oven, shred your cheeses, thaw the broccoli, and prep the chicken. Have all of your ingredients ready to go because this recipe can move quickly once you get going.
Melt the butter and add the flour and curry powder to start your mac and cheese sauce. Cook the roux for 1-2 minutes while stirring continuously to lose the flour’s raw flavor.

Macaroni and Cheese sauce on stove foodiecrush.com

Avoid a lumpy mac and cheese sause by adding cold milk to the flour mix as you whisk constantly. The sauce will thicken as it cooks.
Remove the thickened sauce from the heat before quickly stirring in the grated cheeses. This method keeps the sauce from breaking or becoming stringy.

Macaroni and Cheese with Chicken and Broccoli in skillet foodiecrush.com

Add the cooked noodles, sliced chicken, and broccoli florets to the cheese sauce. Stir well to combine so the cheese sauce is folded into and coats the rest of the ingredients.
Melt the butter and toss with the panko bread crumbs. I usually melt the butter in a small dish in the microwave then toss it with the panko. The butter helps the bread crumbs brown and crisp in the oven.
Transfer the whole dish to the oven and bake for 20 minutes or until golden and bubbly. If the panko or broccoli begins to brown too much, loosely cover the dish with a piece of aluminum foil to protect the bread crumbs while keeping them crunchy instead of steaming.

FAQ and Recipe Variations

I’ve found the best cheese for mac and cheese is a creamy, mild cheese like fontina cheese, gouda, havarti or American cheddar cheese that all melt easily.
For convenience, I use frozen broccoli florets but steamed, microwaved, or blanched fresh broccoli works well too. I don’t use chopped frozen broccoli because the quality and cut of the broccoli differs too much from brand to brand.
Avoid a lumpy cheese sauce by whisking cold milk into your roux.
Add the cheese to the mac and cheese sauce off the heat so it doesn’t get stringy. High heat will cause the fats in the cheese to separate.
Cook the macaroni a few minutes shy of the package directions since the pasta will continue to cook as it bakes.

Storage and Freezer Tips

Store the cooked mac and cheese in an airtight container up to 4-5 days in the refrigerator.
Prep this mac and cheese ahead of time, store in the refrigerator, then bake before serving. If cold, bake for 15-20 minutes additional time.
Freeze leftover mac and cheese for up to 3 months. Or, freeze unbaked mac and cheese for up to 3 months. Bake the frozen mac and cheese, covered with foil, at 400°F for 50-60 minutes or 30-35 minutes if thawed.

More Mac and Cheese Recipes

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.