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Last Tuesday I threw together dinner using whatever was left in the fridge, and my kids asked for it again the next night. That’s how this recipe happened. Not planned, not fancy, just good.

Cheesy chicken broccoli mac is basically comfort food that pretends to be a balanced meal. You’ve got your protein, your vegetables, and your carbs all swimming in a creamy cheese sauce. It works for weeknight dinners, meal prep, or when you need to feed people who claim they don’t like broccoli (the cheese fixes that).

The whole thing comes together in about 35 minutes using one pot and one skillet. I make this at least twice a month because it’s the kind of recipe that doesn’t require me to think too hard after a long day.

What It’s Good For

This is a crowd pleaser for families with picky eaters. The cheese sauce coats the broccoli enough that kids actually eat it. It also reheats well, so it’s solid for meal prep lunches. I’ve brought it to potlucks and it always disappears fast.

The recipe scales up easily if you’re feeding a bigger group. Just use a larger pot and skillet.

How to Store It

Leftovers keep in the fridge for 3-4 days in an airtight container. The pasta will absorb some sauce as it sits, so add a splash of milk when you reheat it. Microwave works fine, or warm it in a pan on the stove with a little butter.

You can freeze it for up to 2 months, but honestly the texture suffers a bit. The broccoli gets soft and the pasta can turn mushy. If you’re going to freeze it, undercook the pasta slightly.

Ingredients

• 1 lb elbow macaroni (or shells, rotini, whatever you have)
• 2 boneless skinless chicken breasts, cubed
• 3 cups broccoli florets, bite-sized
• 3 tablespoons butter
• 3 tablespoons flour
• 2 1/2 cups whole milk
• 2 cups sharp cheddar, shredded
• 1 cup mild cheddar or Colby jack, shredded
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Cook the pasta according to package directions. Add the broccoli florets during the last 3 minutes of cooking. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken cubes with salt, pepper, and paprika. Cook until golden and cooked through, about 6-7 minutes. Remove from skillet and set aside.
3. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. This is your roux.
4. Slowly pour in milk while whisking. Keep whisking until the sauce thickens, about 4-5 minutes. It should coat the back of a spoon.
5. Remove from heat and stir in both cheeses, garlic powder, and onion powder. Keep stirring until the cheese melts completely and the sauce is smooth.
6. Add the cooked pasta, broccoli, and chicken to the cheese sauce. Stir everything together until well coated.
7. Taste and adjust salt and pepper. Serve hot.

Notes

The sharp cheddar is important here. Mild cheddar alone makes the sauce taste flat. If you only have pre-shredded cheese, it’ll work but fresh-shredded melts smoother because it doesn’t have the anti-caking coating.

Don’t skip cooking the flour for a full minute. Raw flour taste in your sauce is not great. I learned that one the hard way.

You can swap the broccoli for frozen if that’s what you have. Just thaw it first and pat dry so you don’t water down the sauce.