White Cheddar Mac and Cheese with Chicken and Broccoli

Ingredients

• 1/2 lb. pasta, any short shape
• 1/2 lb. frozen broccoli florets
• 1 boneless skinless chicken breast
• Pinch salt and pepper
• 1 Tbsp cooking oil
• 2 Tbsp butter
• 1 cup evaporated milk
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 8 oz. extra sharp white cheddar, shredded

Directions

1. Set a pot of water over high heat for the pasta. When it reaches a boil, stir in the pasta and cook until tender. Add the frozen broccoli florets to the same pot and cook with the pasta for 2 minutes more, then drain both together in a colander.
2. While the pasta cooks, get the chicken going. Sprinkle both sides of the chicken breast with a pinch of salt and pepper. Pour 1 tablespoon cooking oil into a large, deep skillet and warm it over medium heat. When the oil is hot, tilt the pan so it coats the bottom, then add the chicken and cook until browned and cooked through, about 5-7 minutes per side. Transfer the chicken to a clean cutting board, let it rest for 5 minutes, and cut it into small cubes.
3. Lower the heat under that same skillet to medium-low and add the butter. Once it melts, whisk across the bottom of the pan to loosen the browned bits from cooking the chicken. Add the evaporated milk, whisking as you pour, until the bottom of the skillet is fully cleaned up into the sauce.
4. Whisk the garlic powder, smoked paprika, and salt into the evaporated milk. When the milk is hot, add the shredded white cheddar by the handful, whisking each addition until smooth before adding more. After all the cheese is incorporated, reduce the heat to low.
5. Add the drained pasta and broccoli to the skillet, along with the chopped chicken. Stir until everything is coated in the cheese sauce, then enjoy.