Broccoli Cheddar Mac and Cheese with Chicken
This broccoli cheddar mac and cheese with chicken is a hearty, one-pot comfort food classic! Creamy cheese sauce, tender pasta, juicy chicken, and perfectly cooked broccoli come together in a dish that’s as satisfying as it is simple to make.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
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8 oz elbow macaroni or pasta of choice
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2 cups cooked chicken, shredded or diced
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2 cups broccoli florets, chopped into bite-sized pieces
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2 tablespoons butter
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2 tablespoons all-purpose flour
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2 cups milk (whole or 2%)
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1 cup shredded sharp cheddar cheese
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½ cup shredded mozzarella or Monterey Jack cheese
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¼ cup grated Parmesan cheese (optional, for extra richness)
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½ teaspoon garlic powder
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½ teaspoon salt (adjust to taste)
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¼ teaspoon black pepper
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Optional: pinch of paprika or mustard powder for added depth
Instructions
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Cook pasta according to package directions. Add broccoli to the pot during the last 2 minutes of cooking. Drain and set aside.
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Make the cheese sauce: In a large pot or skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
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Slowly whisk in milk. Bring to a simmer, whisking until thickened (about 3–4 minutes).
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Stir in garlic powder, salt, pepper, and optional spices.
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Remove from heat and stir in cheddar, mozzarella, and Parmesan until melted and smooth.
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Add the cooked pasta, broccoli, and chicken to the sauce. Stir well to combine and heat through.
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Serve hot, topped with extra cheese or fresh herbs if desired.
Notes
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Use rotisserie chicken for a quick shortcut.
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For baked mac and cheese, transfer to a baking dish, top with breadcrumbs and cheese, and broil for 2–3 minutes.
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You can substitute frozen broccoli — just steam it before adding to the pasta.