Description
This Baked Macaroni Cheese with Chicken & Broccoli is a comforting, wholesome meal combining tender chicken pieces, crunchy broccoli florets, and creamy cheesy macaroni baked to perfection. With a rich béchamel sauce made from scratch and a golden, crispy breadcrumb topping, this dish is perfect for a family dinner that’s both hearty and nutritious.
Ingredients
Scale
Protein & Vegetables
- 1 lb / 500g skinless chicken breast or thigh fillets, cut into bite size pieces
- 1 large head of broccoli, broken into florets (or 1 1/2 smaller heads)
Dry Ingredients & Pasta
- 2 cups macaroni / elbow pasta
- 4 tbsp plain flour
- 1/4 cup panko breadcrumbs (or ordinary breadcrumbs)
Dairy & Cheese
- 3 tbsp butter
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 2 1/2 cups low fat milk
- 1 cup water
- 1 1/2 – 2 cups grated cheese (cheddar, tasty or gruyere)
- 2 tbsp parmesan cheese
Oils & Seasoning
- 1 tbsp olive oil
- 1 tsp salt
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the casserole.
- Cook Chicken: Heat olive oil in a deep heavy-based skillet or Dutch oven over high heat. Add the cut chicken pieces and cook until they are just cooked through, even if slightly undercooked inside. Remove the chicken from the skillet and set aside in a bowl.
- Sauté Aromatics: Reduce heat to medium and melt butter in the same skillet. Add minced garlic and finely chopped onion, sautéing for about 5 minutes until the onion becomes translucent and fragrant.
- Make Roux: Sprinkle in the flour over the butter and aromatics and cook for 1 minute while stirring constantly to form a roux.
- Add Liquids: Gradually pour in half of the milk while whisking to combine and melt the roux. The mixture will thicken quickly, about 30 seconds. Add the remaining milk, then stir in the water, salt, and pepper.
- Simmer Sauce: Increase heat to medium-high and cook the sauce, whisking occasionally for 3 to 5 minutes until steam begins rising, indicating the sauce is thick and creamy.
- Combine Ingredients: Add the macaroni pasta and cooked chicken into the sauce, stirring to combine. Then, layer the broccoli florets on top without stirring them in.
- Bake Covered: Cover the skillet or dutch oven with a lid and bake in the preheated oven for 20 minutes. This allows the broccoli to steam and the ingredients to meld.
- Prepare for Broiling: Remove the pot from the oven, remove the lid, and stir the cheese through the macaroni mixture to distribute it evenly. Sprinkle the panko breadcrumbs and parmesan cheese evenly over the top.
- Broil Topping: Turn the oven to broil/grill on high and place the pot under the broiler for about 5 minutes, or until the topping is golden brown and crispy.
- Rest & Serve: Remove from the oven and let the bake stand for 5 minutes before serving. The sauce will thicken during this resting time, making it perfect to serve.
Notes
- Note 1: Macaroni can be substituted with other small pasta shapes like elbow pasta or shells.
- Note 2: Chicken is cooked until just done on the outside but can be slightly pink inside as it will finish cooking in the oven.
- Note 3: Removing the lid before broiling ensures the cheese and breadcrumbs brown and crisp properly.
