Sheet Pan Macaroni and Cheese with Roasted Chicken and Broccoli
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Category
American
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Cusine
American
What do you need?
How to make?
Ingredients
2 cups uncooked macaroni noodles
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper, to taste
2 cups cooked, shredded chicken
2 cups broccoli florets
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
Position a rack in the center of the oven and heat to 450°F. Generously butter a large rimmed baking sheet. Bring a large pot of well-salted water to a boil. Meanwhile, in a medium bowl, vigorously whisk the milk, flour, mustard, thyme, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Stir in about two-thirds of the cheddar. Cook the pasta for 5 minutes, then stir in the broccoli. Continue cooking until the pasta is al dente and the broccoli is just tender, 1 to 2 minutes more. Drain the pasta and broccoli, and return them to the pot. Add the chicken and the milk and cheddar mixture, and toss gently. Transfer to the prepared baking sheet, spreading evenly. Tear the Havarti into pieces, and top the pasta with it. Sprinkle with the remaining grated cheddar. Bake until golden brown and bubbly, about 20 minutes. Serve immediately.