Chicken and Broccoli Loaded Macaroni and Cheese

Chicken and Broccoli Loaded Macaroni and Cheese


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This easy casserole is a great way to use your leftover chicken. This macaroni is healthy, creamy, cheesy and a little bit spicy.

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Chicago, IL

Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 1 package of whole-wheat macaroni
  • 4 cups of broccoli florets
  • 3 cups of cooked chicken
  • 3 cups of sharp cheddar cheese
  • 2 cups of plain almond milk
  • 3 tablespoons of butter
  • 2 tablespoons of flour
  • ½ teaspoon of paprika
  • ½ teaspoon of cayenne
  • Salt and pepper, to taste

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As the oven preheats to 400 degrees, bring a pot of salted water to a rolling boil. Slightly lower the heat, add the pasta and broccoli florets and allow them to cook for 10 minutes or until tender. Drain the pasta and broccoli, and then set aside in a large pan. In a large skillet, melt the butter over medium heat then add the flour and cook for two minutes. Slowly pour in the almond milk, making sure to whisk constantly until the mixture is lump free. Next, slowly add the cheese and continue to stir until melted. Add the paprika, cayenne, salt, and pepper to the cheese mixture. Pour the cheese over the macaroni and broccoli. Add the cooked chicken and stir until the pasta is evenly coated. Bake for 30 minutes. Serve while hot and enjoy!

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