Baked Macaroni and Cheese with Chicken and Broccoli

This casserole-like dish hits the spot when you're in the mood for a hearty pasta recipe. Serve right away for the best flavor and texture.

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Name: Baked Macaroni and Cheese with Chicken and Broccoli
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 12 ounces Uncooked twisted pasta; 10 ounces Broccoli Florets Uncooked; 1 teaspoon Salted Butter; 1/3 cup Bread crumbs; 3 tablespoons Parmesan Cheese grated; 2 1/2 cups Skim milk; 1/3 cup all-purpose flour; 1/2 cup uncooked onion diced; 1 cup low-fat shredded Cheddar cheese, sharp-variety; 1 teaspoon Dijon mustard; 1 1/2 teaspoon table salt; 1/2 teaspoon Black pepper; 2 large Chicken breast cut into pieces

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INGREDIENTS

12 ounces Uncooked twisted pasta
10 ounces Broccoli Florets ; Uncooked
1 teaspoon Salted Butter
1/3 cup Bread crumbs
3 tablespoons Parmesan Cheese ; grated
2 1/2 cups Skim milk
1/3 cup all-purpose flour
1/2 cup uncooked onion ; diced
1 cup low-fat shredded Cheddar cheese, sharp-variety
1 teaspoon Dijon mustard
1 1/2 teaspoon table salt
1/2 teaspoon Black pepper
2 large Chicken breast ; cut into pieces

Servings

INSTRUCTIONS

Preheat oven to 375 F. Coat a shallow 2-quart baking dish with cooking spray.

Cook pasta in a large put of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot. ( or steam broccoli)

Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs into a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside. (or use dried bread crumbs and just mix with Parmesan cheese.)

In same saucepan, whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.

Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.

In separate pan cook chicken breast until thoroughly cooked. Cut into pieces and add to pasta and broccoli.

Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 - 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving.

NOTES

Dish is a little dry, you can add a can of cream of chicken soup for taste.

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Baked Macaroni and Cheese with Chicken and Broccoli

12 ounces Uncooked twisted pasta
10 ounces Broccoli Florets Uncooked
1 teaspoon Salted Butter
1/3 cup Bread crumbs
3 tablespoons Parmesan Cheese grated
2 1/2 cups Skim milk
1/3 cup all-purpose flour
1/2 cup uncooked onion diced
1 cup low-fat shredded Cheddar cheese, sharp-variety
1 teaspoon Dijon mustard
1 1/2 teaspoon table salt
1/2 teaspoon Black pepper
2 large Chicken breast cut into pieces

Preheat oven to 375 F.  Coat a shallow 2-quart baking dish with cooking spray.

Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes.  Remove from heat and transfer crumbs into a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.  (or use dried bread crumbs and just mix with Parmesan cheese.)

In same saucepan, whisk together milk and flour until blended; add onion.  Bring to a boil over medium-high heat, whisking frequently.  Reduce heat to low and simmer until thickened, about 2 minutes.

Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese.  Pour over cooked, drained pasta and broccoli; toss to mix and coat.

In separate pan cook chicken breast until thoroughly cooked.  Cut into pieces and add to pasta and broccoli.

Transfer to a baking dish and sprinkle top evenly with bread crumbs.  Bake until bubbly at edges, about 20 - 25 minutes.  Divide into 8 pieces and serve.  Yields 1 piece per serving.

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Nutrition

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Serving Size: 1 Serving (255g)
Recipe Makes: 8 Servings

Calories: 373
Calories from Fat: 52 (14%)

Amt Per Serving		% DV

	Total Fat 5.8g	8 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.7g
Cholesterol 47.5mg		15 %
Sodium 770.3mg		27 %
Potassium 518.8mg		14 %
Total Carbohydrate 50.5g		15 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 47.5g
Protein 28.9g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 373

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