This is a Chicken Mac and Cheese that’s made in one pot, where macaroni, chicken and broccoli are all cooked together from raw! The cheese sauce is creamy but made without cream, and the pasta and chicken is perfectly cooked. A complete cosy dinner, on the table in just over 30 minutes!
Broccoli Chicken Mac and Cheese
I will never abandon my beloved Baked Mac and Cheese. But sometimes you need your mac and cheese to be dinner, not just an enormous bowl of cheese and carbs. 😂
So here’s a mac and cheese that not only makes a respectable dinner with seasoned chicken bites and a giant head of broccoli, it’s actually a healthier version too. Less butter. No cream.
But – I didn’t cut back on cheese. We’re making Mac and Cheese here, after all. Not just Mac!! 🙂
And to top it all off, it’s all made in one pot. Start it on the stove by searing the chicken and making the sauce. Then pour the uncooked macaroni and raw broccoli in, pop it in the oven and like magic, out comes a bubbling Mac and Cheese with perfectly cooked macaroni, tender broccoli and juicy bites of chicken smothered in a creamy sauce. It’s like….magic!
Ingredients in Broccoli Chicken Mac and Cheese
To make a mac and cheese in one pot, you need to use an exact amount of liquid to macaroni ratio – enough to cook the pasta and create a creamy sauce. Not enough liquid = dry. Too much liquid = soup! Here’s what you need:
1. the chicken
Chicken – I like to use boneless thighs as they stay juicier for the bake time required. But you could use breast if you prefer.
Garlic powder – To flavour the chicken. You can substitute this with an Italian Herb Mix.
Salt and pepper – For seasoning.
2. the mac and cheese
Macaroni (elbow pasta) – Feel free to use other pasta that is similar size, like small shells, ditalini, fusilli, penne or cavatappi.
Broccoli – Use one large head, or two smaller ones. The dish can take quite a lot of broccoli, so you can even increase it if you want!
Cheese – Use 2 tightly packed cups (200g) of your favourite cheese that melts well, but not mozzarella as it doesn’t have enough seasoning. I will always be an advocate for shredding your own – it melts more smoothly because packet shredded is coated in anti-clumping agents that can make the sauce a little grainy. But if you have a shredded cheese brand you know and trust, feel free to use it! Australians reading this – I use the Devondale 3 Cheese Blend (Colby, mozzarella, parmesan) and it works very well, no graininess.
Butter – This is the fat I use to cook everything, then when the flour is added it forms a roux – the thickening base for the cheese sauce.
Flour – Just plain / all-purpose flour. As mentioned above, this is what thickens the liquid to become the creamy sauce.
Onion and garlic – Sautéed at the beginning to form a flavour base. I recommend not skipping this, it adds extra flavour into the whole dish.
Milk and chicken stock/broth (low sodium) – These are the liquids used to make the sauce. You need quite a lot in order to cook the pasta – 5 cups (1.25 litres) for 300g / 10 oz of pasta. Most of it gets absorbed by the pasta then by the time it is cooked, we need enough liquid to form the creamy sauce.
Full fat milk is best but low-fat works fine too. For the chicken stock, use low sodium, though if full salt is all you’ve got, reduce the salt in the sauce by a bit.
3. Crunchy topping
Panko breadcrumbs – These are chunkier than regular breadcrumbs so they make a crunchier topping!
Butter – I prefer the flavour of butter but you can use olive oil if you prefer.
Parmesan cheese – Just a couple of tablespoons of parmesan to give the topping a flavour boost. I use the sandy-type of grated parmesan (fridge, not aisle – that’s no real parmesan! 🙂 )
How to make One Pot Broccoli Chicken Mac and Cheese
Don’t be alarmed by how soupy it looks when you’re stirring in the cheese. Pasta absorbs liquid astonishingly fast, so in the few minutes it’s under the broiler (oven grill) to brown the crunchy topping, the sauce will from too loose to thick and creamy. Trust! 🙂
Sauté – Melt the butter in a large deep oven-proof pan (30cm/12″ wide), or use a large pot. Then sauté the garlic and onion for 2 minutes.
Sear chicken – Add the chicken and sprinkle the chicken seasoning over (garlic powder, salt and pepper). Cook for 2 – 3 minutes, just until the surface of the chicken is sealed but the inside is still raw. You won’t get much colour on the chicken, if at all.
Make roux – Add the flour and stir until you can no longer see flour. The chicken and onion will look like it’s covered in a paste.
Dissolve roux – Add the stock and stir until the roux is dissolved – it will become cloudy. Then add the milk and stir to combine.
Macaroni – Add the uncooked macaroni, stir.
Broccoli – Cover the surface with the raw broccoli florets. Just scatter it across the surface, don’t push it into the liquid.
Bake 20 minutes – Place the lid on and bake for 20 minutes at 180°C/350°F (160°C fan-forced).
Cheese it! Remove from the oven and flick it over to the broiler/oven grill on high. Working quickly (but gently!) sprinkle the cheese over and stir it in.
Sprinkle with the crunchy topping.
Golden crunchy topping – Then pop it under the oven grill/broiler for 3 minutes, just to make the crunchy topping golden. Remove and serve straight away!
There you go!! Mmmmm, not sure what else to say about this. 🙂 I mean, it’s:
√ One pot
√ Easy
√ Creamy and cheesy
√ Complete meal
√ No cream
Errrm….ticked all my boxes for an easy, scrumptious midweek meal! 😉 – Nagi x
Watch how to make it
Here’s the video so you can see for yourself the magic of how you can make Mac and Cheese in one pot! With no cream!!
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One Pot Broccoli Chicken Mac and Cheese
Ingredients
Chicken and seasoning
- 500g / 1 lb chicken thigh fillets, skinless and boneless, cut into small bite size pieces
- 1/2 tsp garlic powder
- 1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
- 1/4 tsp black pepper
Broccoli mac and cheese
- 3 tbsp (50g) unsalted butter
- 2 garlic cloves , finely minced
- 1 small onion , finely chopped
- 1/4 cup plain flour (all-purpose flour)
- 3 cups milk , full fat best but low fat is fine
- 2 cups chicken stock / broth , low sodium
- 3/4 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
- 1/4 tsp black pepper
- 300 g (3 cups) macaroni (elbow pasta) (Note 1)
- 1 large head of broccoli , broken into florets (or 1 1/2 smaller ones)
- 1 1/2 – 2 cups (150 – 200g) cups shredded cheese (cheddar, Monterey Jack, Colby, tasty – not mozzarella, too plain), preferably freshly shredded but I usually use pre-shredded ("3 cheese blend" mozzarella, Colby and parmesan)
Topping
- 25 g (2 tbsp) unsalted butter , melted
- 1/2 cup panko (or ordinary breadcrumbs)
- 2 tbsp parmesan cheese , I use the store bought sandy-type (from fridge not aisle), else finely shred you own (tightly pack the tablespoons)
- 1 pinch salt
Instructions
- Preheat oven to 180°C/350°F (160°C fan-forced).
- Sauté onion – Melt butter over high heat in a large deep oven-proof skillet (30cm/12" wide), or use a large pot. Add onion and cook for 2 minutes.
- Cook chicken – Add the chicken and garlic, and sprinkle the garlic powder, salt and pepper over. Cook, stirring, until the surface of the chicken is sealed.
- Creamy sauce – Reduce heat to medium high and add flour. Stir until you no longer see white flour. Pour in the stock and stir until it turns milky from the flour dissolving into the liquid. Add milk, salt and pepper. Turn the heat up to high and stir.
- Macaroni and broccoli – Add macaroni, stir, then once you start seeing bubbles, spread the broccoli across the surface.
- Bake 20 minutes – Cover with a lid and transfer to the oven. Bake 20 minutes.
- Crunchy topping – Meanwhile, mix the Crunchy Topping ingredients together.
- Cheese and crunch it! Remove the pan from the oven. Flick to oven grill/broiler on high. Remove lid. Scatter with cheese then gently (but quickly!) stir through. It might look a bit watery still, that's good! It will thicken quickly into a creamy sauce. Smooth surface, then sprinkle with Topping.
- Golden topping – Place under the broiler/grill for 3 to 5 minutes, or until top is golden. By this time excess liquid will be absorbed by the pasta and the sauce will be thickened and creamy.
- Serve immediately while hot and oozy and creamy!
Recipe Notes:
Nutrition Information:
Recipe originally published in 2016, way back when I just started making recipe videos! Updated with a much needed better video, new photos, and the recipe steps have been slightly streamlined too. I used to cook the chicken first, remove, then add it back later. I’ve since changed to an all-in method. Easier and just as good!
The Mac and Cheese Collection
Life of Jaffle
Jaffle thinks every dog was put on this earth to be his play mate, but he’s definitely got one friend he’s particularly attached to. Meet Charlie! He’s the one on the left, also a golden retriever, just one month younger than Jaffle.
I hope you weren’t expecting a nice photo of the two of them sitting next to each other, facing the camera so you can clearly see Charlie’s face. No chance of that! The moment we arrive at the park, these two get right into it, leaping and whirling and pouncing and tumbling!
And when all else fails, this is Jaffle’s strategy to gain the upper hand – just pin Charlie down with his weight. He’s got a few kilos on him so it doesn’t take any effort – he just splat flops onto top of Charlie and he’s pinned down, squirming, legs flailing like an insect on its back. 😆
They’re very cute together. 🥰
If I left out the broccolli (husband doesn’t like it 😒) would I need to reduce the liquid amount? Could I sub with baby button mushrooms?
So many dog lovers Nagi on this site. Just wondered if you’ve thought about dog friendly recipes eg. biscuits.
Love your work 💕
She has dog cakes and cupcakes if you are interested.
This is the wrong place for this but…..the Bun Cha vibe is still with me 😉…you should consider making a recipe for – and introducing people to – Lumpia. A Filipino colleague used to bring these in occasionally, made by his grandmother. I always wanted to devour the entire tray. They are incredible.
Add to it Pancit.. I don’t think she has a recipe for it bc I’ve looked and didn’t find any. I hope I’m wrong but would love to see her version. She mashed everything look tasty and easy to make.
Love Pansit! Sooooooo good!
yuuum! I love Lumpias! Added to The List! – N x
Looks delish. Made your Tuscan chicken stew last night and added (cooked) macaroni to it (it is so gooood and gives me an excuse to add moooore parmesan!). Definitely the season for it at our end of the planet. Will happily give this recipe a go.
Mmm. But trying to work out how all but the last 5 comments (at the time I am reading this) pre-date the blog. Ooops??!!! 😬😁
Ooooh!!! I like that idea, kind of like a creamy bean soup with pasta 🙂 There are old comments on this post because it is an updated very old post! I improved the recipe slightly, and also updated the photos and video – my skills have come a long way in the past 10 years!! 🙂 – N x
Yummm!! We’ve been making the OG recipe for a decade so looking forward to zsuzsing it up!! Thanks for the giggles Jaffle & Charlie 😝
Oooh I love hearing that! I think you’ll like the new one, it is more streamlined 🙂 eg No taking chicken out of the pan, just leave it in there! – N x
Just checked, this is very similar to your Ultra Lazy Chicken and Broccoli recipe, which I downloaded in July 2017, I’ve been following you for over 9 years. Doesn’t time fly. I have many many of your recipes from over those years. I have used the Ultra Lazy recipe alot, it’s so easy to make and have ready for visitors without having to fluff around the kitchen when they arrive. Thank you for 9 years of great recipes.
Yes this is!! It has more sauce and the sauce is creamier because this is stirred 🙂 I do like the emergency Chicken and Broccoli too!! Thanks for sticking around so long Christine, it’s been quite a ride 🙂 – N x
You’ve covered all bases in this recipe ! Aah Jaffman and his buddy are exactly like our Red cattle dog Tommy and our son & DIL Goldie Pachi they are 2 years old one month apart and play ferociously 💛🧡😂🐾😅
Ferocious playing is the PERFECT description for how these two go at it!! 😂
Hi there. Is it possible to cook this in an airfryer?
I’m sorry Wendy, I haven’t tried and I’m not sure how I’d do it in an air fryer 🙂
Tried this last night, wow, what a great dish Everyone loved it and it was so tasty. The crunchy topping is a. Game chsnger It’s going in the best Nagi meals file.
I’m so pleased you enjoyed this Cole! Thanks for letting me know! – N x
This was great, and so easy! The only change I made was to toss the chicken cubes in Penzeys “Justice” seasoning blend before sauteing. 10/10 will make this again!
I have been making this recipe for what seems like years and I love this new version from RTE. And I also am going to steal your idea about the Justice seasoning! 🙂
Just made this and it was delish! I love one pot meals, and everything was cooked perfectly doing the top of stove then the oven. Another great recipe from you, Nagi!
I also wanted to say how sorry I am about Dozer; sending you love from Canada.
Fantastic, quick, easy and so tasty
I tried this for the first time, especially for my picky grandson, and he absolutely loved it and had 2 big portions!!! What a wonderful one-pot dish that is so delicious and nutritious! Thanks so much, Nagi!
I tried this for the first time, especially for my picky grandson, and he absolutely loved it and had 2 big portions!!! What a wonderful one-pot dish that is so delicious and nutritious! Thanks so much, Nagi!
Perfect for a Sunday night with minimal supplies. I used a small piece of broccoli with cauliflower. no chicken. Halved the recipe for two. Worked perfectly. Thanks Nagi.
Thanks Judy was going to ask if I can do this without chicken for my vego friends
Delicious and so creamy. Added 1 tsp of veggie stock paste that I had in the fridge. Thanks for another great recipe Nagi!
Made this and loved it but I needed an extra cup.of milk and an extra 1.5 cups of water for it to be loose enough to cook the pasta (I actually used left over chicken stock instead of water).
Otherwise delicious. I used roast chook as well. Easy and quick to get on the table. Naturally I added crunchy chilli oil to the finished product for me, not the kids!
Made as written (with penne pasta), easy and delicious. Chicken tender, broccoli cooked but not mushy, sauce thick and didn’t stick to base. Thanks Nagi, I will be making again 😋
Holy moly this was so moorish! 1 pot even better and super quick and easy. No broccoli so chucked in frozen beans and peas nom nom nom, kids loved it. Will cook again and again
Thank you for this recipe. Can this meal be frozen?
Leftovers will keep for 3 days in the fridge. Not suitable for freezing (the sauce splits).
Yes, the sauce isn’t quite as properly emulsified as a Mac and cheese where the sauce is made separately, as this is a quick “one pot” version, so I found it doesn’t freeze so great. Sadly! – N x