{recipe} chicken broccoli mac & cheese

I love carbs. I could literally live off pasta forever. But honestly, I'll take a carb any way I can get it.

However, as I mentioned yesterday, this is posing a problem for my waistline. There is a Dunkin' Donuts within walking distance from our apartment. Seriously? Do you know how easy it is for me to pop in and get a chocolate frosted donut with sprinkles? Too easy.

Also, quick tip, next time you're at DD picking up an iced coffee, ask for one pump of coconut and one pump of caramel. Life changed. It's my new (now) monthly treat.

But back to this mac & cheese. You'll never guess that this stuff is heal-thy! The addition of a pinch of turmeric make the whole thing look cheesier and yummier. It all basically comes together in one pan which is great for my live-in dishwasher otherwise known as C. I mean, you can't go wrong with browning chicken in bacon grease. Even better, we found uncured bacon at Trader Joe's - score! I don't need sugar in my bacon and the uncured stuff is really the way to go. 

Also, mustard powder. It's my mac & cheese secret ingredient. It gives the sauce that extra tangy bite that I love in cheesy dishes. 

I recently signed up for a subscription to Cooking Light. I still love following food blogs but I'm also a sucker for magazines. This recipe was adapted from a recent issue and I've been finding a lot of inspiration in there. 

Chicken Broccoli Mac & Cheese
Recipe slightly adapted from Cooking Light
Total time: 25 minutes
Yield: 6 servings

This "light" recipe will make you forget this is good for you! The key is you use a very sharp cheddar to impart more flavor with less quantity. The turmeric also helps it look cheesier than it is.

  • 8 oz uncooked macaroni 
  • 1/8 teaspoon ground turmeric
  • 3 cups broccoli florets, chopped 
  • 3 bacon slices, chopped 
  • 12 oz skinless, boneless chicken breasts cut into 1/2 inch pieces 
  • 1 tablespoon fresh garlic, minced 
  • 1/8 teaspoon ground turmeric
  • 1 cup unsalted chicken stock
  • 1 1/4 cups 1% milk
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 1 tablespoon fresh garlic, minced 
  • 1/2 tablespoon ground mustard
  • 6 oz sharp cheddar cheese, shredded
Cooking Directions
  1. Preheat broiler to high. Cook pasta to al dente, adding broccoli to pan during last 2 minutes of cooking. Drain.
  2. While pasta cooks, place bacon in a large ovenproof 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 and turmeric; cook 30 seconds, stirring frequently.
  3. Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk. Add milk mixture to pan with ground mustard; bring to a boil, stirring frequently. Cook 2 minutes or until thickened. Add pasta mixture and 3 ounces cheese; toss to coat. Sprinkle with remaining 3 ounces cheese and bacon. Broil 2 minutes or until cheese melts and just begins to brown.

No comments

Post a Comment

© ALESSANDRA MARIE • Theme by Maira G.