Mac and cheese with chicken and broccoli
Votes: 5
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 10
Calories 234, total fat 8 G., saturated fats 4 G., proteins 14 G., carbohydrates 26 G., fiber 1 G., cholesterol 36 mg, sodium 309 mg, sugar 3 G.
Serving size: 1 of 10
Calories 234, total fat 8 G., saturated fats 4 G., proteins 14 G., carbohydrates 26 G., fiber 1 G., cholesterol 36 mg, sodium 309 mg, sugar 3 G.
Transform traditional mac 'n' cheese into a complete meal, rich in fiber and protein. This recipe features sautéed chicken breast and blanched broccoli florets, complementing the mac and cheese. The combination of sharp cheddar, pecorino, and Parmesan makes the sauce richer and creamier. To save time, cook the pasta along with the broccoli. It will be slightly undercooked, but will finish cooking in the hot sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 280 g of pasta
- 2.5 cups broccoli florets, cut into 2.5cm pieces
- 1 skinless, boneless chicken breast, cut into 2.5cm pieces (about 220g)
- 2 tablespoons unsalted butter
- 2 cups of milk
- 2 tbsp. premium flour
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1 cup sharp cheddar, grated
- 1/4 cup grated Pecorino Romano cheese
- 1/4 tbsp. grated parmesan
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Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil over high heat. Add the pasta and broccoli and cook for 5 minutes; the pasta will be only half cooked. Set aside 1 cup of water, drain the rest, and return the pasta and broccoli to the pan.
- Meanwhile, season the chicken with salt and black pepper. Heat 1 tablespoon of butter in a large skillet over medium heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes; set aside.
- Place the pot with the pasta and broccoli over low heat. Add the milk, flour, mustard, Worcestershire sauce, 1 teaspoon salt, and the remaining 1 tablespoon butter. Bring to a simmer and cook, stirring, until the sauce thickens and the pasta is al dente, 3-5 minutes. Turn off the heat, add the cheddar, pecorino romano, Parmesan, fried chicken, and 1/4 cup of the pasta cooking water. Stir until the cheese melts. Gradually whisk in the remaining cooking water until the sauce is velvety smooth. Serve the mac and cheese hot.
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