Baked Macaroni Cheese with Chicken & Broccoli

This one-pot baked mac and cheese is a hearty, all-in-one meal packed with tender chicken, vibrant broccoli, and a creamy, cheesy sauce. It’s baked to golden perfection with a crunchy panko topping, and the best part? It all comes together in a single skillet for easy cleanup. Perfect for a cozy family dinner that everyone will love!

Instructions

1. 1

   Preheat your oven to 350°F (180°C). Heat olive oil in a large, deep oven-safe skillet or Dutch oven over high heat. Add the chicken pieces and cook for 3-4 minutes until just cooked on the outside (it’s okay if it’s slightly raw inside). Transfer to a bowl.

2. 2

   Lower the heat to medium and melt the butter in the same skillet. Add garlic and onion, sautéing for 5 minutes until the onion is soft and translucent.

3. 3

   Sprinkle in the flour and stir for 1 minute to form a smooth paste. Gradually whisk in half the milk until thickened, about 30 seconds, then add the remaining milk, water, salt, and pepper.

4. 4

   Increase heat to medium-high and cook, whisking occasionally, for 3-5 minutes until the sauce starts steaming and thickens slightly.

5. 5

   Stir in the macaroni and chicken, then top with broccoli florets. Cover with a lid or foil and bake for 20 minutes.

6. 6

   Remove from the oven and switch to the broiler setting on high. Uncover, stir in 1 1/2 cups cheddar cheese (add more if you like it extra cheesy), and sprinkle panko and parmesan over the top.

7. 7

   Broil for 3-5 minutes until the topping is golden and crispy. The dish will look watery but will thicken as it rests.

8. 8

   Let rest for 5 minutes to allow the sauce to set. Serve hot, straight from the skillet.

Recipe Notes

• Chicken – Breast keeps it lean, but thighs add extra juiciness. Cut into small, even pieces for quick cooking. It’s fine if the chicken is slightly undercooked before baking, as it finishes in the oven.

• Macaroni – Use standard elbow macaroni (about 1/2 inch long). Smaller macaroni cooks too fast and may turn mushy in this recipe.

• Cheese – Cheddar provides a classic, sharp flavor, but gruyere or a mix adds richness. Grate your own cheese for the best melt and texture.

• Sauce consistency – The dish will seem liquidy when you remove the lid after baking, but the pasta absorbs the sauce quickly during resting, creating a creamy texture.

• Pan choice – A deep, oven-safe skillet or Dutch oven is ideal. If you don’t have a lid, use foil or a baking tray to cover during baking.

• Broiling – Keep an eye on the broiler to avoid burning the topping. Ovens vary, so check after 3 minutes for a golden crust.

• Storage – Leftovers keep in the fridge for up to 3 days. Reheat in the oven at 300°F (150°C) with a splash of milk to revive the sauce. Freezes well for up to 2 months.

• Nutrition – Values are per serving, assuming 5 servings and using chicken breast. Using thighs may increase fat and calories slightly.