Mac and Cheddar with Chicken and Broccoli

A creamy stovetop cheddar mac bulked up with rotisserie chicken and tender broccoli for a one-bowl family dinner.

Ingredients

• 1 lb cavatappi or elbow macaroni
• 1 large head broccoli, cut into small florets
• 3 tablespoons butter
• 3 cloves garlic, chopped
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 1 teaspoon Dijon mustard

Freshly grated nutmeg, to taste

• 3 cups shredded sharp cheddar
• 2 cups shredded cooked rotisserie chicken
• Salt and freshly ground black pepper, to taste

Directions

1. Cook the pasta in salted water, adding the broccoli for the last 3 minutes; reserve 1/2 cup pasta water and drain.
2. Melt the butter in a large pot over medium heat and cook the garlic 1 minute. Sprinkle in the flour and cook 1 minute.
3. Whisk in the milk and bring to a bubble, stirring until thickened, 3 to 4 minutes. Stir in the mustard and nutmeg.
4. Reduce heat to low and melt in the cheddar until smooth.
5. Fold in the pasta, broccoli, and chicken, loosening with pasta water as needed. Season with salt and pepper and serve.

Notes

Based on Rachael Ray’s mac and cheddar with chicken and broccoli.