…and cook for another 2-3 minutes, until the chicken is sealed but still raw inside.Make roux – Add the flour and stir until no longer white. It will look like a paste.Dissolve roux – Add stock and stir until roux is dissolved, then add milk and stir.Macaroni – Add macaroni and stir.Broccoli – Scatter broccoli florets on top, but do not push into the liquid.Bake – Cover and bake for 20 minutes.Cheese – Remove from oven and stir in cheese until melted.Crunchy topping – Sprinkle with topping and broil/grill for 3 minutes until golden.Serve and enjoy! Notes 1. Pasta: Feel free to use other small pasta shapes like small shells, ditalini, fusilli, penne, or cavatappi.
2. Cheese: Use your favorite melting cheese, but avoid mozzarella as it doesn’t have enough seasoning. Freshly shredded cheese melts more smoothly than pre-shredded.
3. Broccoli: Use one large head or 1 1/2 smaller heads. You can increase the amount if you prefer.
4. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a splash of milk to loosen the sauce.
5. Nutritional information is an estimate and may vary depending on ingredients used.