Daily Flavor

 Broccoli chicken macaroni and cheese

Quick-and-easy pasta meal

Make a one-dish mac 'n' cheese with chicken and veggies for an easy weeknight meal.

Load up your macaroni and cheese with broccoli, sun-dried tomatoes and chicken for a hearty pasta dinner. If you like things a little spicier, use pepper jack cheese for a kick.

Broccoli chicken macaroni and cheese recipe

Adapted from Iowa Girl Eats

Serves 3-4


  • 8 ounces pasta shells
  • 3 cups broccoli florets
  • 3/4 cup milk
  • 1/4 cup julienned sun-dried tomatoes
  • 6 ounces grated Monterey Jack or pepper jack cheese
  • 2 cups shredded chicken breast
  • Kosher salt
  • Freshly ground black pepper


  1. In a large pot of boiling salted water, cook pasta shells according to package directions. Add broccoli florets to the pot 3 minutes before pasta is cooked through. Drain well and reserve.
  2. Heat a large skillet over medium-high heat. Heat milk and add sun-dried tomatoes. Whisk in the cheese a handful at a time until smooth, about 1-2 minutes. Season with salt and pepper, to taste.
  3. Add cooked pasta, broccoli and shredded chicken to the cheese mixture. Gently toss to combine. Serve immediately.

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Comments on "Broccoli chicken macaroni and cheese"

Chung-Ah September 25, 2013 | 9:22 PM

If the milk had curdled, it's been heated for too long. Try heating the milk just before it begins to boil.

iwari September 25, 2013 | 12:31 PM

I tried this recipe this morning. The milk curdled, how do you make it without the milk curdling and sticking to the cheese

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