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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

  • rvanp | 12/13/2018

    This was so easy and fast to make and tasted quite good for a casual and quick dinner. I made it exactly as directed except for the breadcrumbs suggested in the opening comments of the recipe, instead I used French's Crispy Fried Onions adding them ONLY for the last 4-5 mins watching carefully as they will burn if left too long. This recipe is versatile, next time I will add some peas, pre-cooking them till tender crisp and maybe even a wee bit of prosciutto, or ham instead of chicken... whatever you are craving. Tuna would also be a good sub for the chicken. Have fun with it. It's just one of those recipes where you can! If you make it as is don't hesitate to add more broccoli. 2 heads can be different sizes and I would have liked more veggie in it.

  • 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.

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