Indulge in the ultimate comfort food with “Ultimate Comfort: Chicken Broccoli Macaroni and Cheese with Bacon.” This hearty dish combines tender chicken, crisp broccoli, and smoky bacon with creamy, cheesy macaroni. Perfect for family dinners or a cozy night in, this mac and cheese is a satisfying and flavorful meal that everyone will love.
Why You’ll Love Chicken Broccoli Macaroni and Cheese with Bacon:
- Rich and Creamy: The cheese sauce is velvety and full of flavor.
- Hearty and Satisfying: A complete meal with protein, veggies, and carbs.
- Smoky Bacon: Adds a delicious savory and smoky note.
- Easy to Make: Simple ingredients and straightforward preparation.
Ingredients Notes For Chicken Broccoli Macaroni and Cheese with Bacon:
- Pasta: Elbow macaroni or your favorite pasta shape.
- Chicken: Boneless, skinless chicken breasts or thighs, cubed.
- Broccoli: Fresh or frozen, cut into small florets.
- Bacon: Cooked until crispy and crumbled.
- Cheese: A mix of cheddar, Gruyère, and Parmesan for rich flavor.
- Milk and Cream: For a creamy cheese sauce.
- Butter and Flour: To make the roux for the cheese sauce.
- Garlic: Minced for added flavor.
- Salt and Pepper: To taste.
- Paprika: Optional, for a hint of smokiness.
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Recipe Steps:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add 12 ounces of elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
- Cook the Bacon:
- In a large skillet, cook 6 slices of bacon over medium heat until crispy. Remove from the skillet and drain on paper towels. Once cooled, crumble the bacon and set aside. Reserve a bit of the bacon fat in the skillet.
- Cook the Chicken:
- In the same skillet with a bit of bacon fat, add 1 pound of cubed chicken. Season with salt and pepper, and cook until the chicken is browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- Cook the Broccoli:
- Bring a pot of water to a boil. Add the broccoli florets and cook for 2-3 minutes until tender-crisp. Drain and set aside.
- Make the Cheese Sauce:
- In a large saucepan, melt 1/4 cup of butter over medium heat. Add 2 minced garlic cloves and cook until fragrant, about 1 minute. Stir in 1/4 cup of all-purpose flour and cook, stirring constantly, for 2-3 minutes to form a roux.
- Gradually whisk in 2 cups of milk and 1 cup of heavy cream. Continue to whisk until the mixture is smooth and thickened, about 5 minutes.
- Reduce heat to low and stir in 2 cups of shredded cheddar cheese, 1 cup of shredded Gruyère, and 1/2 cup of grated Parmesan cheese until melted and smooth. Add a pinch of paprika if using, and season with salt and pepper to taste.
- Combine the Ingredients:
- Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta, chicken, broccoli, and cheese sauce. Gently mix until everything is well coated with the sauce.
- Assemble and Bake:
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the crumbled bacon over the top. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Serve:
- Remove from the oven and let cool slightly. Serve warm, garnished with extra cheese or fresh herbs if desired.
Storage Options:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Freeze: Freeze the unbaked mac and cheese in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and bake as directed.
- Cook the Pasta:
Ingredients
- 2 cups elbow macaroni or your favorite pasta shape
- 2 cups broccoli florets
- 1 pound chicken breast diced
- 6 slices bacon cooked and crumbled
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley optional, for garnish
Instructions
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Cook the Pasta and Broccoli:
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Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Add the broccoli florets to the pot during the last 3 minutes of cooking.
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Drain the pasta and broccoli and set aside.
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Cook the Bacon:
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In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and place on a paper towel-lined plate to drain. Once cooled, crumble the bacon and set aside.
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Cook the Chicken:
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In the same skillet, add the olive oil and diced chicken. Season with salt and pepper and cook over medium-high heat until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
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Make the Cheese Sauce:
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In the same pot used to cook the pasta, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to form a roux.
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Gradually whisk in the milk and heavy cream, ensuring no lumps form. Continue to cook, stirring constantly, until the mixture thickens and starts to bubble.
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Reduce the heat to low and stir in the shredded cheddar, mozzarella, and Parmesan cheeses until melted and smooth.
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Add the garlic powder, onion powder, salt, and pepper to taste.
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Combine and Bake:
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Preheat your oven to 375°F (190°C).
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Add the cooked pasta, broccoli, chicken, and crumbled bacon to the cheese sauce. Stir until everything is well combined.
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Transfer the mixture to a greased 9×13-inch baking dish or similar-sized casserole dish.
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Sprinkle additional shredded cheese on top, if desired.
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Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbly.
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Serve:
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Remove from the oven and let cool slightly.
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Garnish with chopped fresh parsley, if desired.
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Serve hot and enjoy!
