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Recipe

Sheet Pan Macaroni and Cheese with Roasted Chicken and Broccoli

Scott Phillips

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.

Ingredients

  • 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.

Reviews

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Reviews

  • rkohler | 10/13/2017

    Fantastic recipe. I'm going to put it in our regular rotation. Some things I noted:

    1. Use the largest pot you have to cook the mac and broccoli. I didn't and had to par boil the broccoli separately.
    2. I used sharp cheddar (I got scared).
    3. I didn't use butter to grease the pan (although I'm sure that would be tasty), but sprayed with a bit of vegetable oil.
    4. I don't think 2 cups of chicken is enough, I used 3.
    5. I think 12 oz of mac is too much, I used about 10 oz.

  • hildymarie1 | 01/27/2017

    Absolutely delicious. I'm a personal chef and recommend to all my clients. I did it with roasted Brussels sprouts as well. A great go to recipes that appeals to everyone!

  • 102569 | 01/03/2017

    Delicious and easy! Followed the recipe exactly and the whole family loved it.

  • user-4082459 | 11/19/2016

    This was a great way to use leftover roast chicken. I didn't have a big enough sheet pan so used a 9x13 and it turned out fine, probably less crispy on top though. Next time I'll definitely add breadcrumbs on top as suggested. I would absolutely make again.

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