Photo: Iain Bagwell; Styling: Ginny Branch 
Hands-on Time
25 Mins
Total Time
25 Mins
Serves 6 (serving size: about 1 1/3 cups)

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.

How to Make It

Step 1

Preheat broiler to high.

Step 2

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

Step 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.

Step 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.

Also appeared in: Southern Living, January, 2016

Ratings & Reviews

steponme's Review

May 08, 2014
Thought it was good for a quick weeknight meal, but wouldn't serve to guest.

Elsmom110's Review

August 09, 2014
Loved this! Super creamy, delicious for 343 calories!!

deeprox's Review

August 03, 2014
I thought the sauce and the combination of ingredients were outstanding - except the chicken. This will be a repeat - but without the chicken which didn't add any flavor and increased the cooking time. I would rather have grilled chicken on the side.

ShePapa's Review

April 28, 2014
We had this for dinner last night and it was voted as a repeat meal. My daughter has a milk protein issue so I subbed unsweetened almond milk for the milk and goat cheese mozzarella for the cheese. Quick and easy to make.

njsusan2's Review

April 13, 2014
This is the whole family's new fave. Absolutely delicious one-dish meal. It is supposed to serve 6, but it's so good the four of us polished it off easily. Followed the recipe to a T and wouldn't change a thing. I will say it took a little more than 25 minutes though. It's 25 if you have everything prepped - your broccoli, garlic, and chicken cut.

aicali's Review

May 14, 2014
I agree that this was just ok, although it did taste better the next day. I used corkscrew pasta but everything else in the recipe I followed. I haven't tried other CL mac and cheese recipes so I wasn't sure what to expect but I'd try some others before coming back to this one.

jkenfield's Review

April 15, 2014
Loved this dish! I substituted the elbow macaroni with tri-colored rotini to get some hidden veggies into the kids and it tasted amazing. There was a lot of broccoli so I think I will reduce that amount a little. I also used a whole 12 oz box of pasta as opposed to just 6 oz and it worked out great for our family of 6.

Tinabell's Review

April 15, 2014
Light dish all enjoyed

klhunter's Review

January 19, 2015
This is so delicious! It's become a big-time family favorite. My variations have included adding a tiny bit of curry and omitting the chicken (while adding more broccoli and bacon), and adding some extra grated cheese and panko bread crumbs on top.

carolfitz's Review

November 27, 2014
Made to recipe using skim milk & accidentally added all the cheddar to the sauce. Used extra 2oz parm/asiago on top, so ours ended up being cheesier (about 45cal more per serving). Think a bit of mustard might be good in the sauce, or dash of red pepper.