One Pot Broccoli Chicken Mac and Cheese

5 from 35 votes

One Pot Broccoli Chicken Mac and Cheese

Recipe video above. The most amazing creamy Mac and Cheese with chicken and broccoli that's made in one pot! This recipe requires the specific ratio of water, milk and macaroni that I've specified in the recipe. Don't be alarmed at how much liquid there is when you take it out of the oven before broiling/grilling the top. You will be surprised how quickly the liquid evaporates into a thick sauce. Watch the video to see how easy this is to make!

*Note: recipe has been updated slightly to streamline the process and add a touch more flavour to the chicken. A new video reflecting the new steps is coming soon!*

Prep Time15

Cook Time30

Total Time45

Course: Dinner, One Pot, Pasta

Cuisine: Western

Keyword: chicken and broccoli, chicken mac and cheese, chicken pasta recipe, One Pot Dinner, One Pot Pasta

Servings: - 6

Calories: 741cal

Author: Nagi | RecipeTin Eats

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

Cups - Metric

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!

Notes

1. Macaroni - Don't use the teeny tiny macaroni, use the macaroni that is about 1.2cm/1/2" long labelled "elbows" or "elbow macaroni". The pasta labelled as "macaroni" is tiny and it will cook far too quickly in this recipe.

Leftovers will keep for 3 days in the fridge. Not suitable for freezing (the sauce splits). As with all pastas, this becomes less saucy the longer it sits out. So eat it while it's hot and fresh! Leftovers are brilliant to use for Leftover Pasta Fritters.

Nutrition per serving assuming 5 servings.

Nutrition