Macaroni and Cheese With Broccoli and Chicken

• olive oil↗2 tablespoons
• chicken breast tenders↗1 lb

  chopped

• salt and pepper
• small white onion↗1

  chopped

• green onions or chives↗3 tablespoons
• elbow macaroni↗1 lb
• raw broccoli florets↗2 1⁄2 cups

  chopped

• butter↗3 tablespoons
• all-purpose flour↗3 tablespoons
• cayenne pepper↗1⁄2 teaspoon
• garlic powder↗1 tablespoon
• whole milk↗1 1⁄2 cups
• heavy whipping cream↗1 cup
• chicken broth↗1 cup
• yellow sharp cheddar cheese↗3 cups
• cup of shredded cheddar cheese or 1 cup shredded parmesan cheese↗1

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Drain macaroni and broccoli florets. Add back to the pot and add chicken to the pasta and broccoli.

5. 5

   Add cheese to milk sauce and stir. Pour sauce over pasta and stir to combine.

6. 6

   Put pasta in a 9" x 13" glass baking pan. Sprinkle with the shredded cheese and broil for 5 minutes.