Chicken and Broccoli Macaroni and Cheese

• Meat

  • 4 Chicken breasts

• Produce

  • 4 cups Broccoli florets

• Condiments

  • 1/2 tsp Mustard, ground dry

• Pasta & Grains

  • 16 oz Fusilli pasta

• Baking & Spices

  • 2 tbsp Flour
  • 1 tsp White pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Dairy

  • 8 oz American cheese, white slices
  • 2 tbsp Butter
  • 8 oz Cream cheese
  • 4 oz Mozzarella cheese, grated
  • 8 oz White cheddar cheese, sharp grated
  • 2 cups Whole milk

Found on bigbearswife.com

Description

Ingredients

• 16 ounces fusilli pasta, uncooked
• 4 tablespoons olive oil
• 4 chicken breasts, cubed and seasoned with salt and pepper
• 1/2 teaspoon ground dry mustard
• 1 teaspoon white pepper
• 2 cups whole milk
• 8 ounces extra sharp white cheddar cheese, grated
• 8 ounces white American cheese slices, cut into small pieces
• 4 ounces mozzarella cheese, grated
• 8 ounces cream cheese, softened and diced
• 2 tablespoons flour
• 2 tablespoons butter
• 4 cups steamed broccoli florets

Directions

• Cook cubed chicken in a medium skillet with olive oil until crispy and completely cooked.
• Steam broccoli and set aside.
• Bring a large pot of salted water to a boil. Add pasta and cook for 10 minutes.
• Drain and set aside.
• In a the same pot, melt the butter. Whisk in the flour.
• Whisk flour and butter together for 1-2 minutes.
• Pour in milk and whisk until smooth.
• Whisk in dry mustard and white pepper.
• Heat milk until hot and then add in cream cheese.
• Whisk until melted and smooth.
• Add in all grated cheese and whisk until melted.
• Mix in the chicken and broccoli.
• Pour pasta into cheese sauce and mix well.
• Stir well and heat for 2-3 minutes.
• serve warm