Macaroni and Cheese With Broccoli and Chicken

"Adaptation from Rachel Ray--really good. I added garlic to mine because to me nothing can be made without garlic =)"
photo by Kitty Kat Cook photo by Kitty Kat Cook
photo by Kitty Kat Cook
Ready In:




  • Heat a medium pan over medium-high heat. Add olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and chives and cook another 6 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
  • In a separate pot boil water, add pasta and salt. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and the broccoli is just tender.
  • Meanwhile, heat a large pot over medium heat. Add butter and melt, then add flour, cayenne and garlic and whisk together over heat until it thickens, then cook a minute more. Whisk in milk, heavy cream and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
  • Drain macaroni and broccoli florets. Add back to the pot and add chicken to the pasta and broccoli.
  • Add cheese to milk sauce and stir. Pour sauce over pasta and stir to combine.
  • Put pasta in a 9" x 13" glass baking pan. Sprinkle with the shredded cheese and broil for 5 minutes.

Questions & Replies

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  1. Macaroni? Nice. Cheese? Nice. Broccoli? Nice. Chicken? Nice. Now all it needs is some bacon:)
  2. Making again already. Yummy!!
  3. This was very good even with substitutions. I swapped rice flour for the flour in the roux and also rice macaroni noodles (as my son has a wheat sensitivity). I also didn't have chicken so I left it out, but I'm sure it would be very good and more of a whole meal with it. Thanks for the recipe!
  4. Very good! I added fresh chopped tomato on top since my husband always wants "more veggies" in his meals!
  5. This came out wonderfully. Everyone loved it, and we ate the leftovers for the next few days. Huge hit. Thanks for the recipe.


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