Saturday, August 23, 2014

Chicken Broccoli Mac and Cheese with Bacon


Chicken Broccoli Mac and Cheese with Bacon




6 ounces uncooked elbow macaroni
3 cups prechopped broccoli florets (fresh or frozen)
3 bacon slices, coarsely chopped
12 ounces skinless, boneless chicken breasts, cut into 1/2-inch pieces
1 teaspoon kosher salt, divided
1 tablespoon minced fresh garlic
1/8 teaspoon ground turmeric
1 1/4 cups 1% low-fat milk
1 cup unsalted chicken stock 
1/4 cup plus 1 teaspoon all-purpose flour
5 ounces sharp cheddar cheese, shredded (about 1 1/4 cups)


  1. Preheat oven to 375.
  2. Cook pasta according to package directions, omitting salt and fat. Add broccoli to pan during last 2   minutes of cooking. Drain.
  3. While pasta cooks, place bacon in a large skillet over medium-high heat; cook 4 minutes or until browned, stirring occasionally. Remove bacon from pan with a slotted spoon; reserve 1 1/2 teaspoons drippings in pan. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to drippings in pan; cook 4 minutes. Sprinkle with garlic; cook 2 minutes, stirring occasionally. Sprinkle with turmeric; cook 30 seconds, stirring frequently.
  4. Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring frequently. Cook 2 minutes or until thickened. Add pasta mixture and 2 ounces cheese; toss to coat. Pour into 2 quart baking dish, sprinkle with remaining 3 ounces cheese and bacon. Bake until cheese melts and bacon begins to brown. 
Note: The recipe tends to be very creamy, adding less chicken broth and more cheese would give it a true mac and cheese feel.  Would also highly suggest adding more bacon.  In all my recipes I use rice milk in place of regular milk.

 Chicken-Broccoli Mac and Cheese with Bacon |

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