This Baked Macaroni Cheese with Chicken & Broccoli is the ultimate comfort food recipe for busy weeknights. It delivers a rich, creamy, cheesy pasta dish packed with tender chicken and fresh broccoli, all cooked in a single pot for minimal cleanup. Perfect for families, this macaroni cheese recipe is straightforward and incredibly satisfying. You’ll love the deep flavor and hearty texture that makes this a go-to meal.
Key takeaways
- Achieve a smooth, lump-free cheese sauce by cooking the roux properly and gradually adding milk while whisking.
- Ensure chicken is tender by not overcooking it during the initial sauté; it finishes cooking in the bake.
- Troubleshoot common issues like lumpy or thin sauce with simple fixes like straining or using a cornstarch slurry.
- Feel free to experiment with different vegetables, proteins, and cheeses to customize the bake.
Cheesy Chicken Broccoli Bake Recipe!
Ingredients
- 1 tbsp olive oil
- 1 lb / 500g skinless chicken breast or thigh fillets (, cut into bite size pieces)
- 3 tbsp butter
- 2 garlic cloves (, minced)
- 1 small onion (, finely chopped)
- 4 tbsp plain flour
- 2 1/2 cups milk (, low fat)
- 1 cup water
- 1 tsp salt
- Black pepper
Instructions
- Preheat oven to 180C/350F.
- Heat olive oil in a deep heavy based skillet or dutch oven over high heat. Add chicken and cook until just cooked (it’s fine if it’s still raw inside). Remove chicken into a bowl.
- Reduce heat to medium and melt butter. Add garlic and onion and saute for 5 minutes until onion is translucent. Add flour and cook for 1 minute, stirring constantly.
- Pour in half the milk and whisk it in until the flour butter mixture melts. It should thicken quickly. Pour the remaining milk in, whisking constantly, then add the water, salt and pepper.
- Turn the heat up to medium high and cook, whisking occasionally, for 3 to 5 minutes until you start seeing steam rising from the white sauce when you whisk it.
- Add the macaroni and chicken to the skillet, stir to combine, then top with broccoli florets.
- Place the lid on the skillet and bake for 20 minutes.
- Remove from oven, switch oven to broiler/grill on high.
Notes
– Ensure your sauce is thick before adding the pasta; it will loosen up during baking.
– This dish reheats beautifully. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 175°C/350°F for 10-15 minutes. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
The success of this cheesy chicken broccoli bake hinges on creating a smooth, emulsified cheese sauce, often referred to as a béchamel base enriched with cheese. The foundation is a roux, made by cooking flour and butter together. It’s crucial to cook the roux for at least 1-2 minutes over medium heat, stirring constantly. This process cooks out the raw flour taste and allows the flour particles to swell and absorb the fat. If the roux is undercooked, the sauce will have a pasty, raw flour flavor. Gradually whisking in the cold or room-temperature milk (rather than adding it all at once or using hot milk) helps prevent lumps from forming. Continuous whisking as the sauce heats up is essential to break down any nascent lumps and to ensure the sauce thickens evenly due to the starch in the flour absorbing the liquid and swelling. Once thickened, removing the sauce from the heat before stirring in the cheese allows the residual heat to melt the cheese without it becoming oily or grainy. Overheating cheese sauce can cause the fat to separate, resulting in a greasy texture.
Troubleshooting
- Sauce is lumpy: This usually happens if the liquid was added too quickly or if the flour wasn’t cooked sufficiently. To fix, carefully whisk the sauce over low heat. If lumps persist, you can strain the sauce through a fine-mesh sieve or blend it briefly with an immersion blender.
- Sauce is too thin: If the sauce hasn’t thickened enough after simmering, you can create a slurry by mixing 1 tablespoon of cornstarch or flour with 2 tablespoons of cold water. Whisk this slurry into the simmering sauce and cook for another 1-2 minutes until thickened.
- Sauce is too thick: Gradually whisk in more milk, a tablespoon at a time, until the desired consistency is reached. Reheat gently if necessary.
- Chicken is dry: Ensure the chicken pieces are bite-sized and don’t overcook them in the initial sauté. They will continue to cook in the bake. Browning them quickly on all sides and then removing them from the pan while you make the sauce prevents them from becoming tough.
Substitutions
- Chicken: Turkey breast or thigh, firm tofu, or even pre-cooked ham can be used instead of chicken. The cooking time may need adjustment, especially for tofu which should be pan-fried until golden before adding to the bake.
- Broccoli: Cauliflower florets, green beans, or peas are excellent substitutes. Frozen vegetables can be used but should be thawed and drained well to avoid excess moisture in the bake.
- Milk: Unsweetened almond milk, soy milk, or oat milk can be used for a dairy-free option. The sauce may be slightly less rich. For a richer sauce, half-and-half or heavy cream can replace some of the milk, but this will increase the fat content.
- Cheese: A sharp cheddar is classic, but Gruyère, Monterey Jack, or a blend of Italian cheeses will also work well, offering different flavor profiles. Ensure the cheese is grated from a block for best melting.
Pro tips
- For an extra cheesy crust, sprinkle some Parmesan cheese on top before broiling.
- Ensure your sauce is thick before adding the pasta; it will loosen up during baking.
- This dish reheats beautifully. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 175°C/350°F for 10-15 minutes.
Enjoy this incredibly satisfying one-pot macaroni cheese. It’s a crowd-pleaser that’s as easy to make as it is delicious!
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Frequently asked questions
Can I use different vegetables in cheesy chicken broccoli bake?
Absolutely! Feel free to substitute broccoli with cauliflower, green beans, or even a mix of frozen vegetables. Ensure they are blanched or lightly steamed before adding to the bake to ensure they cook through evenly with the chicken and cheese mixture. This adds versatility to the dish.
How do I make cheesy chicken broccoli bake ahead of time?
To make ahead, assemble the bake completely, cover it tightly with plastic wrap and then foil, and refrigerate for up to 2 days. When ready to bake, remove the plastic wrap and bake as directed, adding a few extra minutes to account for the cold temperature. It’s a great time-saver.
What can I serve with cheesy chicken broccoli bake?
This bake is a complete meal on its own, but it pairs wonderfully with a simple side salad dressed with a light vinaigrette. Steamed rice, quinoa, or crusty bread for soaking up the cheesy sauce are also excellent accompaniments. Consider a light vegetable side for balance.
How do I store leftover cheesy chicken broccoli bake?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or oven until heated through. For best results, cover when reheating in the oven to prevent the top from drying out too much.
