Cheddar Macaroni & Cheese with Chicken and Broccoli

It's amazing how quickly you can prepare a true comfort food meal with a few pantry and refrigerator staples. I had some left over cooked chicken and decided that would be a great addition to this dish. The cheese sauce was made in the 9 minutes it took the pasta to cook. A few minutes in the oven to brown the bread crumbs and dinner was served!

8 oz. elbow macaroni, about 2 cups, uncooked

12 - 16 oz. chopped frozen broccoli, thawed

4 T. butter

1 1/2 t. dry mustard

1/4 t. freshly ground black pepper

1/4 cup all purpose flour

2 1/2 cups milk

3 cups (12 oz.) shredded sharp Cheddar cheese

salt to taste

2 cups shredded, cooked chicken

1/2 cup Italian bread crumbs
2 T. melted butter

Cook the macaroni in boiling salted water following package directions, adding the chopped broccoli about 1 minute before the macaroni is done. Drain in a colander.

While the macaroni is cooking, in a large skillet over medium heat, melt the butter. Stir in the mustard powder, pepper, and  flour and continue cooking, stirring, for 2 minutes. 

Gradually whisk the milk into the flour mixture. Cook, stirring, until the sauce is thickened and bubbling.

Add the cheese and continue stirring until the cheese has melted. Taste and add salt, as needed.

Add the drained macaroni, broccoli, and chicken and stir to combine thoroughly.

Transfer to a large buttered baking dish.

Sprinkle with the bread crumbs and drizzle with melted butter.  Bake at 375 degrees for about 15 minutes or until browned.