Macaroni and Cheese with Broccoli and Chicken
Author: Laura Readel
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Serves: 8
- 4 oz. dry whole wheat elbow macaroni (or pasta)
- 4 tsp. organic grass-fed butter (or organic coconut oil)
- 2 Tbsp. unbleached whole wheat flour
- 1½ cups unsweetened almond milk
- 1¼ cups freshly grated extra-sharp cheddar cheese
- 3 cups cooked chopped chicken breast, boneless, skinless
- 6 cups chopped broccoli florets, steamed
- 1 tsp. sea salt (or Himalayan salt)
- ½ tsp. ground black pepper
- Cook macaroni according to package directions. (Do not use salt or oil if suggested in directions.) Set aside.
- Melt butter in large saucepan over medium heat.
- Add flour; cook, whisking constantly, for 1 minute, or until brown (don’t let it burn).
- Slowly whisk in almond milk; cook, whisking constantly, for 1 to 2 minutes, or until mixture thickens and there are no lumps.
- Reduce heat to low. Add cheese; cook, whisking constantly, for 2 to 3 minutes, or until melted.
- Add macaroni, chicken, broccoli, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through.
- Serve immediately.
Recipe by Comeback Fitness at https://laurareadel.com/2017/04/macaroni-and-cheese-with-broccoli-and-chicken/
3.5.3226