Easy Broccoli Cheddar Chicken Mac

Introduction

The night I fell in love with this Broccoli Cheddar Mac and Cheese with Chicken, I’d just gotten home from a long day and did that classic fridge stare—door open, brain buffering. There was leftover rotisserie chicken, a bag of broccoli florets pretending to be responsible, and half a block of sharp cheddar I bought “for snacks.” The house was quiet, the kind of cozy-quiet where you can hear the radiator sigh and the neighbor’s dog snore. I lit a candle that smells like clean laundry (don’t judge) and pulled a pot from the cabinet with the determination of a person who deeply believes in easy weeknight dinners and also deeply needs something cheesy.

Honestly, I didn’t expect the first spoonful to taste like a memory. Steam curled up and smelled like buttered toast and warm milk. The cheese stretched into these little golden ribbons, the broccoli had that tender snap, and the chicken turned this childhood classic into real-deal sustenance—hello high protein meals without feeling like I’m checking boxes. This is the bowl I make when the day’s been loud and I want healthy comfort food that doesn’t argue back, the bowl that fits into a protein meal plan without tasting like a plan, and the bowl that gets cheers from people who are not easily impressed (looking at you, picky eaters).

To be real, my first attempt wasn’t perfect. I forgot to salt the pasta water (oops), the sauce thickened like it was auditioning to be putty, and I used pre-shredded cheese that clumped like a stubborn toddler. The second try? I grated the cheddar myself, whisked patiently, and remembered the magical moment when you add broccoli to the boiling pasta for the last two minutes. The result was silky, golden, and just the right amount of gooey. It felt like a hug, the I-see-you kind. It also quietly checks the boxes for budget-friendly recipes, quick family meals, and even low calorie high nutrition meals if you portion smart and go heavy on the broccoli.

This mac is a keeper because it adapts to your life. You can make it stovetop or finish it under the broiler for bubbles and browned spots. You can lean into rotisserie shortcuts for best dinner prep meals or cook chicken ahead on Sunday as part of your meal planning chicken routine. It packs like a dream for meal prep microwave lunches, and if you’re cooking for two, it slides neatly into the world of healthy meal plans for two and cozy nights where the table is set with nothing more than forks and a shared bowl.

Why You’ll Love This Recipe

It’s creamy, golden, and deeply satisfying, with broccoli brightness cutting through the richness so you want seconds without the heaviness.

Everything happens in one pot (or one pot plus a quick broil), which makes cleanup delightfully boring—ideal for good meal prep plans.

The chicken turns classic mac into a full meal that fits naturally into a protein eating plan and high macro meals.

It’s super flexible: use fresh or frozen broccoli, rotisserie or leftover chicken, and any pasta shape you love.

It reheats beautifully with a splash of milk, so you’ve got tomorrow’s premade lunch meals ready in minutes.

It’s comfort food that still feels smart—like no prep healthy lunches if you portion it, or easy high protein high calorie meals if you’re fueling a big day.

What Makes This Recipe Special?

Building a simple roux (butter and flour) and whisking in warm milk creates a sauce that’s silky instead of gloopy. It hugs each noodle like it means it.

Adding broccoli to the pasta pot for the last two minutes is a tiny trick with major payoff—tender florets, zero extra dishes.

Freshly shredded cheddar melts cleaner and tastes sharper, so the sauce sings instead of mumbling. A pinch of mustard powder or paprika adds that diner-style depth you can’t quite put your finger on.

Finishing with a quick broil gives crispy-cheesy top energy without the time commitment of a full bake.

The chicken makes it weeknight real—great for high protein pre made meals vibes when you portion leftovers, or ready made protein meals energy if you’re stacking containers for the week.

Ingredients

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Elbow macaroni (or any small pasta)
Elbows are classic because they trap sauce in every curve, but shells and rotini work too. Choose what your pantry and heart agree on. I use about 8 ounces for four to six servings—more pasta for a thicker, noodle-forward dish, less if you want extra sauce.

Cooked chicken (shredded or cubed)
Rotisserie chicken is the weeknight hero for best meal prep healthy. Shred it so it melts into the sauce or cube it for bites that feel hearty. About 2 cups is perfect.

Broccoli florets (fresh or frozen)
Fresh broccoli gives a vibrant snap; frozen is weeknight gold. If using frozen, don’t thaw—just toss into the pasta water for the last couple of minutes. Aim for bite-sized florets so you get green in every spoon.

Butter
Two tablespoons for the roux. It’s the velvet rope of our sauce—lets the milk in and keeps clumps out. Salted or unsalted, just adjust seasoning later.

All-purpose flour
Equal to the butter. Cook it for a minute to lose the raw taste. This is the skeleton of your cheese sauce.

Milk (whole or 2%)
Milk is the body. Whole milk makes a lush sauce; 2% keeps it lighter and still creamy. Warm it slightly if you can—it blends into the roux like a dream.

Cheddar cheese, shredded
Sharp cheddar gives big flavor and that iconic golden color. Shred it yourself for the smoothest melt—pre-shredded can get chalky. I do about 1 to 1½ cups, then add more at the end if the spirit moves me.

Mozzarella or Monterey Jack (optional)
Half a cup for extra stretch. It’s the melty magic that makes those glorious strings from pot to plate.

Parmesan (optional)
A quarter cup grated adds nutty depth and a little salt kick. It’s optional, but I rarely skip it.

Garlic powder and onion powder
Small but mighty. They layer flavor so the sauce tastes rich even with simple ingredients.

Salt and black pepper
Season at the end after tasting; cheddar and Parmesan both bring salt.

Optional: cream cheese or a splash of heavy cream
If you want ultra-silky texture for hello fresh low calorie menu–style indulgence at home, a couple tablespoons of cream cheese or a splash of cream will do it.

Optional toppings
Extra cheddar and a handful of breadcrumbs for a 2–3 minute broil to golden, bubbly bliss. Use olive oil–tossed crumbs for a lighter crunch.

Don’t do this
Don’t skip salting the pasta water—it’s the only chance to season the noodles. Don’t crank the heat when the cheese goes in or it can seize and turn grainy. And don’t walk away from the roux; this is a whisk-and-focus moment, not the time to scroll.

How to Make It Step-by-Step

1. Boil pasta and broccoli
   Fill a large pot with generously salted water and bring it to a lively boil. Add the pasta and give it a quick stir so nothing sticks. Set a timer for the package cooking time minus two minutes. When you hit that mark, add the broccoli florets straight into the pot. The water will hiss and slow for a second—totally normal. Cook until the pasta is al dente and the broccoli is bright green and crisp-tender. Drain everything and set aside. If you know you get easily distracted (hi, it’s me), keep a mug near the pot and scoop a half cup of starchy pasta water for emergency sauce adjustments.
2. Build the roux
   In the same pot, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 60–90 seconds. It should look like a thick, glossy paste and smell faintly nutty—not raw. This is the moment where patience pays off. If it starts to brown quickly, lower the heat; we want blonde, not toasty.
3. Make it saucy
   Slowly stream in the milk while whisking like you mean it. The mixture will look lumpy at first—keep whisking. After a minute or two, it smooths out and thickens to the texture of light cream. Let it simmer gently (gentle is key!) for 3–5 minutes, whisking occasionally. You’ll see lazy bubbles and feel the sauce thicken as you drag the whisk across the bottom.
4. Season the base
   Whisk in garlic powder, onion powder, a good pinch of salt, and black pepper. Taste. The sauce should already taste cozy and balanced, even without cheese. If it tastes flat, add a pinch more salt. If you love depth, add a whisper of mustard powder or paprika.
5. Melt in the cheese
   Lower the heat to low. Sprinkle in the cheddar a handful at a time, whisking after each addition until melted and smooth. If using mozzarella or Monterey Jack, add that too. Parmesan goes last like a confetti of flavor. The sauce should be glossy and drape from the whisk like satin. If it’s too thick, add a splash of milk (or that pasta water you saved). If it’s too thin, let it simmer another minute.
6. Bring it all together
   Add the cooked pasta, broccoli, and chicken to the pot. Switch to a spatula or wooden spoon and fold everything through so every elbow is wearing its cheese coat. The steam smells like diner nostalgia and Sunday afternoon. If the sauce tightened while you mixed, loosen with a splash of milk until it moves luxuriously.
7. Optional broil for golden top
   Feeling fancy? Transfer to a broiler-safe dish, top with a scattering of cheddar and a handful of breadcrumbs tossed with a drizzle of olive oil. Slide under the broiler for 2–3 minutes, just until the top is bronzed and bubbling. Set a timer. Ask me how I know. (Oops.)
8. Final taste and serve
   Taste one more time for salt and pepper. Scoop into bowls and stand back—those strings of cheese do their own choreography. It’s creamy, it’s green-and-gold pretty, and it’s pure dinner joy.

Little lessons learned
The time I used pre-shredded cheese, it clumped and I muttered at the pot like it could hear me. Freshly grated fixed everything on the next round. Another time I forgot the broccoli until the pasta was done; I microwaved it for 90 seconds and stirred it in—still great. This recipe forgives the chaos.

Tips for Best Results

Salt the water like the ocean. The pasta needs it to taste alive.

Warm your milk slightly in the microwave before adding. It blends into the roux smoother.

Add cheese off the heat or on very low heat. Slow melt, no graininess.

If using frozen broccoli, don’t thaw. Toss it into the pot for the final minutes and let the water do the work.

Shred cheese on the fine holes of a box grater for extra-smooth melting.

For low calorie chicken meal prep, go heavier on broccoli and lighter on pasta, keeping the same amount of sauce.

Save a splash of pasta water. It’s your secret weapon if the sauce tightens during mixing.

Ingredient Substitutions & Variations

Different cheeses
Sharp cheddar is classic; white cheddar, gouda, or a bit of pepper jack for heat are all lovely. Nutritional yeast adds a savory note if you’re dialing back cheese.

Spice and brightness
Cayenne, smoked paprika, or a dash of hot sauce bring personality. A squeeze of lemon over servings brightens the richness.

Extra veggies
Stir in sautéed mushrooms, wilted spinach, or peas for color and sweetness. This keeps things aligned with low calorie high nutrition meals while staying cozy.

Crunchy top
Olive oil–tossed breadcrumbs, crushed whole-grain crackers, or even a sprinkle of toasted panko deliver crispy contrast.

Protein switch
Turkey breast or leftover grilled chicken sits right in. For a pescatarian riff, flake in baked salmon at the end—creamy and elegant.

Serving Suggestions

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Serve heaping spoonfuls in warm bowls with a simple green salad and lemony vinaigrette for balance. Garlic bread makes it extra, and I’m not mad about it. If you’re building healthy meal plans for two, portion into two big bowls and save the rest for ready meals for 2 later in the week. This is prime couch-dinner material with a rom-com and sparkling water with lime. If you want a fancier plate, add roasted carrots or a tray of blistered cherry tomatoes on the side—the pop of sweetness is perfect.

Pairing Ideas (Drinks, Sides, etc.)

Drinks
Sparkling water with citrus slices, unsweetened iced tea with a drizzle of honey, or a cold glass of milk for that classic mac-and-cheese nostalgia. A citrusy kombucha is also great for cutting richness.

Sides
Mixed greens with cucumbers and a sharp vinaigrette, sheet-pan roasted broccoli for extra green, or a quick tomato-cucumber salad tossed with parsley.

Dessert
Fresh berries with a spoonful of Greek yogurt and a drizzle of honey. Or a square of dark chocolate if the night calls for an easy win that still fits a protein eating plan day.

How to Store and Reheat Leftovers

Storage
Cool completely, then pack into airtight containers. It keeps up to 4 days in the fridge. For best meal prep plans, portion into single servings so you’ve got grab-and-go bowls.

Reheating
Add a splash of milk before warming. On the stovetop, heat over low and stir gently until creamy again. In the microwave, use 50–60% power in short bursts, stirring between rounds. If the sauce seems tight, a teaspoon of milk works miracles. This is why it’s perfect for meal prep microwave lunches that actually taste like lunch.

Freezer note
Yes, you can freeze it. Cool completely, pack in freezer-safe containers, and freeze up to 2 months. Thaw overnight in the fridge before reheating gently with extra milk. It won’t be exactly the same as fresh, but it’s still weeknight gold—basically your homemade version of best high protein frozen meals.

Make-Ahead and Freezer Tips

Make-ahead
Assemble the mac up to the step before the optional broil. Cover and refrigerate up to 24 hours. When ready, loosen with a splash of milk, top with cheese/breadcrumbs, and broil briefly. It’s a smooth move for best meals to prep on Sunday.

Freezer
For best texture, freeze portions without the breadcrumb topping. Reheat gently with milk, then add a fresh sprinkle of cheese and broil for one minute if you want that bubbly cap.

Common Mistakes to Avoid

Overcooking pasta
It gets mushy quickly once tossed with hot sauce. Pull at al dente and let it finish in the pot.

Adding cheese over high heat
This is how you get grainy sauce. Low heat or off heat is your friend.

Skipping the whisk
Undercooked or rushed roux equals lumpy sauce. One patient minute changes everything.

Forgetting to save pasta water
It’s your fix-it tool for tightening or loosening the sauce. Keep a mug by the pot as a reminder.

Salting blindly at the end
Taste first—cheese brings salt. Adjust with care.

Frequently Asked Questions (FAQ)

Can I use frozen broccoli?
Absolutely. Add it straight to the pasta pot during the last 2–3 minutes of boiling. It’ll brighten up and soften just right.

What’s the best cheese?
Sharp cheddar for flavor, with a bit of mozzarella or Monterey Jack for stretch. Freshly shredded melts the smoothest.

Can I make this gluten-free?
Yes—use gluten-free pasta and swap the flour for a gluten-free all-purpose blend or whisk a cornstarch slurry into the milk.

How do I keep the sauce smooth?
Whisk the roux thoroughly, add warm milk slowly, and melt cheese over low heat. If it tightens, loosen with milk or a splash of pasta water.

Is it good for meal prep?
It’s excellent. Portion into containers with a splash of milk, then reheat gently. This is peak best dinner prep meals and no prep healthy lunches energy.

Cooking Tools You’ll Need

Large pot for boiling pasta and broccoli
Colander and a mug for pasta water
Whisk for the roux and sauce
Large spoon or spatula for folding everything together
Box grater for shredding cheese (the secret to smooth melt)
Broiler-safe baking dish if you want the golden top

Final Thoughts

There are dinners that feel like errands, and then there are dinners that feel like home. This Broccoli Cheddar Mac and Cheese with Chicken is the second kind—the “take a breath, you did enough today” kind. The sauce is satin, the broccoli is bright, and the chicken makes it a bowl you can count on. It slides right into cheap meal plans for 2 when you’re watching the budget, and it can be reworked into high protein microwave meals for the next day without losing its cozy charm. To be real, this recipe is my weeknight security blanket that also happens to be wildly practical.

Make it once and you’ll memorize the beats: salt the water, whisk the roux, shred the cheese, add the broccoli at the two-minute mark. It’s a rhythm that looks like care without demanding perfection. I hope your first bite makes you close your eyes for a second, the way mine did—warm, cheesy, and a little bit triumphant.

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!