Chicken Broccoli Macaroni and Cheese

Ingredients

• 16 ounces
• weight Elbow Macaroni Pasta
• 2 Tablespoons Olive Oil
• 1 pound Chicken Breast
• Diced
• 18 teaspoons Salt
• 18 teaspoons Pepper
• 2 cups Broccoli Florets
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 1/2 teaspoons Cayenne Pepper
• 1 teaspoon Paprika
• 2 cups Whole Milk
• 1 cup Chicken Stock
• 1 Tablespoon Dijon Mustard
• 3 cups Grated Sharp Cheddar Cheese

Instructions

1. Start boiling a pot of water for the pasta.
2. Meanwhile, heat a medium pan or skillet over medium-high heat.
3. Add olive oil, chicken, salt and pepper.
4. Cook and stir for 7 to 10 minutes or until chicken is cooked through.
5. Turn off heat and set aside.
6. Cook pasta according to package directions, adding broccoli for the last 3 minutes.
7. While pasta cooks, heat a medium saucepan over medium heat.
8. Add butter and melt it.
9. Then add the flour, cayenne pepper and paprika.
10. Whisk together until its bubbling.
11. Whisk in milk and chicken stock.
12. Raise heat to bring the sauce to a quick boil.
13. Then lower the heat and simmer until the sauce thickens, about 5 minutes.
14. Drain the pasta and broccoli florets.
15. Then put it back into the pot and combine chicken with the pasta and broccoli.
16. Add mustard and salt and pepper (if needed) to the sauce.
17. Stir in the cheese until melted, about 2 minutes.
18. Pour sauce over chicken, broccoli and pasta.
19. Stir to combine.