Chicken and Broccoli Mac and Cheese
4 oz dry whole wheat macaroni (or pasta)
4 tsp organic grass-fed butter
2 Tbsp unbleached whole wheat flour
1 ½ cups unsweetened almond milk
1 ¼ cups freshly grated extra-sharp cheddar cheese
3 cups cooked chopped chicken breast
4 cups chopped broccoli florets, steamed
salt/pepper to taste
4 tsp organic grass-fed butter
2 Tbsp unbleached whole wheat flour
1 ½ cups unsweetened almond milk
1 ¼ cups freshly grated extra-sharp cheddar cheese
3 cups cooked chopped chicken breast
4 cups chopped broccoli florets, steamed
salt/pepper to taste
- Cook pasta according to package directions
- Melt butter in large saucepan over medium heat
- Add flour; cook, whisking constantly, for 1 minute, or until brown (don’t let it burn)
- Slowly whisk in milk, cook, whisking constantly, for 1-2 minutes, or until mixture thickens and there are no lumps
- Reduce heat to low. Add cheese; cook, whisking constantly, for 2-3 minutes, or until melted
- Add chicken, broccoli, salt, pepper; cook, stirring constantly for 1 minute, or until heated through.
- Serve immediately.
