Healthy chicken broccoli mac and cheese is a family favorite recipe that’s loaded with creamy macaroni, tender chicken, broccoli florets and an irresistible cheesy, buttery breadcrumb topping. Everyone will want seconds!
Today, we're revisiting a classic.
My son J, who is 4 ½, is my mac and cheese maniac. That boy seriously loves him some carbs and he orders mac and cheese every single time we go out.
So of course, I try and make it on the regular at home too!
Sometimes, I’m just mixing up the basics and serving it as quick as I can. AKA, easy stovetop mac and cheese.
Other times, I like to treat us with the classic baked mac and cheese. But I also like to play with the flavors.
And this healthy chicken broccoli mac and cheese is a HUGE favorite for all of us!
J’s reaction the first time I made it for us: “So yummy! Thank you mommy!” And his big sister M’s reaction: “Best dinner ever!” I mean, you just can’t beat that!
The crunchy, buttery breadcrumb and cheese topping is what will pull you in first. That texture is just killer!
And below it is perfectly tender, perfectly creamy, perfectly delectable pillowy bites of macaroni, along with tender chicken and broccoli and a creamy cheddar cheese sauce.
Everyone will be going back for seconds for sure!
Plus, I love that we're getting some protein and veggies in with our pasta. It makes this a delicious all-in-one dinner!
So let's get cooking.
Recipe Notes:
Chicken: I usually use a rotisserie chicken to make things easy, but a leftover roast chicken or some grilled chicken would work well too.
Baking: You technically can skip the breadcrumb topping and skip baking it. This mac and cheese is pretty delicious just all mixed together without the crunchy topping. Just make sure the noodles are fully cooked and stir in all the cheese (instead of saving some to sprinkle on top before it bakes).
The crunchy topping really is killer though, so I highly suggest adding that step.
Pasta: You can use a different type of pasta if you prefer. (I did for the recipe video below.) Just adjust the cooking time as needed.
Want a bit of spice?
You can stir in ¼ teaspoon cayenne pepper when you add the cheese and salt and pepper to the sauce. You can also add some hot sauce at the table. (I do this so the kids can have a not-spicy version).
Good news, too, you can prep this casserole ahead of time.
Make-Ahead Tips:
Make the mac and cheese and assemble the casserole without adding the breadcrumb topping. Refrigerate.
When you’re read to bake it, take it out of the fridge while the oven is pre-heating.
Add the breadcrumb mixture, then bake, adding 5-10 minutes to the cooking time.
When you are looking to knock dinner out of the park, I highly recommend you try this broccoli chicken mac and cheese.
It’s comfort food at its best — and slightly lightened up too, so you can feel good about giving your family a wholesome meal.
Happy cooking!
XO,
Kathryn
Healthy Chicken Broccoli Mac and Cheese
Ingredients
- 1 (1 lb.) box elbow macaroni (whole wheat if you can find it)
- 1 large head broccoli, cut into florets and roughly chopped
- 2 tablespoons unsalted butter
- 2 tablespoons flour of choice
- 2 cups skim milk (or use 2%)
- 3 cups shredded cheddar cheese, divided
- 2 cups cooked chicken, diced
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¾ cup plain breadcrumbs
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 400.
- Bring a large pot of water to a boil. Add a small handful of salt and add pasta. Cook pasta according to package directions. Add broccoli to the pot for the last 5-6 minutes of cooking, until tender.
- Remove and drain macaroni and broccoli. Set aside.
- Meanwhile, in a large pot, melt 2 tablespoons of butter over medium heat. Add flour and cook for two minutes, stirring constantly.
- Slowly add in milk, whisking constantly, until the mixture is smooth.
- Add 1 ½ cups of cheese and stir until melted. Remove from heat.
- Add cooked pasta, broccoli, chicken, salt and pepper to the cheese mixture and stir well to combine. Taste and adjust seasonings.
- Transfer to a greased 2- to 3-quart casserole dish. Top with remaining 1 ½ cups of cheese.
- In a small bowl, combine breadcrumbs with 3 tablespoons of melted butter and stir to combine.
- Sprinkle buttery breadcrumbs on top of the casserole.
- Bake at 400 for 20 minutes, until hot and bubbly. Serve warm and enjoy!
Jocelyn (Grandbaby Cakes) says
Healthy broccoli mac and cheese? I gotta try it!!
Kathryn says
Sooo good!
Megan @ MegUnprocessed says
Mac and cheese with broccoli was one of my favorite growing up. That crispy topping 😍
Kathryn says
The topping is everything!!
Toni | Boulder Locavore says
Kids will surely love this!
Kathryn says
Yes Toni, it's a great dish for kids!
Lora says
Ok but needs way more salt and pepper and/or additional flavor. I found it very bland. I used rotisserie chicken, GF noodles, GF plain bread crumbs, and followed the recipe. Perhaps sharper cheddar cheese would be better too? Anything to add more flavor.
Kathryn Doherty says
Hi Lora, you can definitely add extra salt and pepper if needed. I find that with the salted water for cooking the pasta (very important!), the sodium with the rotisserie chicken and the salt called for in the recipe, that's usually enough, but tastes definitely vary on that. And yes, I do use a sharp cheddar cheese (usually white cheddar, but either one works). You could also use part gruyere cheese if you'd like to add a nutty flavor. And as mentioned, a little cayenne or serving it with hot sauce can add some extra flavor and a little kick. Hope that helps!