Chicken-Broccoli Mac and Cheese with Bacon

Chicken-Broccoli Mac and Cheese with Bacon Recipe
Photo: Iain Bagwell; Styling: Ginny Branch

 

A little bit of turmeric enhances the color here; it's a bit of a trick that makes you perceive the sauce as cheesier than it actually is.

Yield:

Serves 6 (serving size: about 1 1/3 cups)
Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

Nutritional Information

Calories 343
Fat 12.2 g
Satfat 6.5 g
Monofat 3.7 g
Polyfat 0.9 g
Protein 26 g
Carbohydrate 31 g
Fiber 2 g
Cholesterol 64 mg
Iron 2 mg
Sodium 647 mg
Calcium 265 mg

Ingredients

6 ounces uncooked large or regular elbow macaroni
3 cups prechopped broccoli florets
3 bacon slices, coarsely chopped
12 ounces skinless, boneless chicken breasts, cut into 1/2-inch pieces
1 teaspoon kosher salt, divided
1 tablespoon minced fresh garlic
1/8 teaspoon ground turmeric
1 1/4 cups 1% low-fat milk
1 cup unsalted chicken stock (such as Swanson)
1/4 cup plus 1 teaspoon all-purpose flour
5 ounces sharp cheddar cheese, shredded (about 1 1/4 cups)

Preparation

1. Preheat broiler to high.

2. Cook pasta according to package directions, omitting salt and fat. Add broccoli to pan during last 2 minutes of cooking. Drain.

3. While pasta cooks, place bacon in a large ovenproof skillet over medium-high heat; cook 4 minutes or until browned, stirring occasionally. Remove bacon from pan with a slotted spoon; reserve 1 1/2 teaspoons drippings in pan. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to drippings in pan; cook 4 minutes. Sprinkle with garlic; cook 2 minutes, stirring occasionally. Sprinkle with turmeric; cook 30 seconds, stirring frequently.

4. Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring frequently. Cook 2 minutes or until thickened. Add pasta mixture and 2 ounces cheese; toss to coat. Sprinkle with remaining 3 ounces cheese and bacon. Broil 2 minutes or until cheese melts and just begins to brown.

Ann Taylor Pittman,

Cooking Light

May 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note