Servings:4 to 6
Baking macaroni and cheese on a sheet pan creates some deeply golden crispy bits. For even more crunch, sprinkle the top with breadcrumbs tossed in melted butter before baking, and for a vegetarian version, simply omit the chicken.
betway电子竞技俱乐部
- Butter, for the baking sheet
- Kosher salt
- 1-1/2 cups whole milk
- 3 Tbs. all-purpose flour
- 2 Tbs. Dijon mustard
- 3/4 tsp. dried thyme
- Freshly ground black pepper
- 12 oz. extra-sharp Cheddar, grated (about 3 packed cups)
- 12 oz. elbow macaroni
- 2 large crowns broccoli (about 1 lb.), trimmed and cut into small florets (about 5 packed cups)
- 2 cups shredded roasted chicken (rotisserie chicken works well)
- 4 oz. sliced Havarti (about 5 slices)
Nutritional Information
- Calories (kcal) : 690
- Fat Calories (kcal): 290
- Fat (g): 32
- Saturated Fat (g): 18
- Polyunsaturated Fat (g): 2
- Monounsaturated Fat (g): 8
- Cholesterol (mg): 130
- Sodium (mg): 1170
- Carbohydrates (g): 54
- Fiber (g): 4
- Sugar (g): 5
- Protein (g): 44
Preparation
- 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.
Ingredient Spotlight
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IN THIS RECIPEWhole Milk
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IN THIS RECIPEThyme
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FEATUREDSquash Blossoms
Reviews
Rate or Review
Reviews (8 reviews)
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butta211| 02/15/2022Good weeknight, quick ish meal that the kids really liked (and that says alot). I sauteed the chicken in a skillet (finished in oven) with herb olive oil and then shredded. I added a thyme spice blend and would add more next time along with more salt and garlic powder. Agree that its a good jumping off point to add sauteed mushrooms or asparagus, whatever you have on hand. I also think it needed a bit more liquid to be saucier. Will probably make again with tweaks since the family enjoyed.
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CookingNana67| 06/15/2020I switch it up a bit to satisfy the kids. I used only 2 TEASPOONS of Dijon. I don’t use the havarti cheese, but do pick a mixture of cheddars. I rice or finely chop up the broccoli before I cook it. To sprinkle on top, I used panko breadcrumbs with dried parsley, olive oil, garlic powder, and fresh ground pepper. After they are toasted, I add Locatelli Pecorino Romano cheese, which is salty enough not to have to add any salt to the breadcrumbs.
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