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Stovetop Mac and Cheese with Broccoli and Shredded Chicken

Stovetop Mac and Cheese with Broccoli and Shredded Chicken

Updated October 14, 2026

Creamy stovetop cheddar sauce made with a roux and milk, folded with tender macaroni, steamed broccoli, and shredded rotisserie chicken for a quick, protein-boosted weeknight dinner.

Shred cheddar from a block and let it come to near room temperature for about 10 minutes before adding; cold cheese can clump. Remove the sauce from direct heat before adding the cheese and stir in small handfuls until each one melts, which prevents a grainy or oily texture.

If the sauce tightens after mixing, stir in 2 to 4 tablespoons of reserved pasta water to loosen it. Rotisserie chicken is already seasoned, so taste the sauce before adding extra salt.

Cook time
32 min
Rating
…

Ingredients

Scale
Measurement units
  • 8 oz elbow macaroni
  • 2 cups broccoli florets
  • 2 cups cooked rotisserie chicken meat
  • 2 cups whole milk
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups sharp cheddar cheese (Pre-shredded bags contain anti-caking starch that causes graininess.)
  • ½ tsp Dijon mustard (Adds sharpness without heat.)
  • salt (To taste; pasta water is already salted.)
  • black pepper (To taste.)

Instructions

Boil the water and cook the macaroni with broccoli
Bring a large pot of salted water to a boil over high heat.
Add elbow macaroni (8 oz) and cook 6 minutes.
Add broccoli florets (2 cup) and cook 2 to 3 minutes more until the pasta is just tender and the broccoli is bright green.
Reserve 1 cup of the pasta water, then drain the macaroni and broccoli in a colander.
Equipment: large pot, colander
Make the roux and milk base
Melt unsalted butter (3 tbsp) in a medium saucepan over medium heat.
Whisk in all-purpose flour (3 tbsp) and cook 1 minute, stirring constantly, until bubbly and pale.
Slowly whisk in whole milk (2 cup), a little at a time at first, then stream in the rest.
Cook 4 to 5 minutes, whisking often, until the sauce coats the back of a spoon.
Equipment: medium saucepan, whisk
Add the cheese off the heat
Remove the saucepan from the heat and let it rest 1 minute.
Whisk in 1 cup of the freshly shredded sharp cheddar, a small handful at a time, until fully melted before adding more.
Whisk in the remaining 1 cup shredded cheddar and Dijon mustard (½ tsp), if using, until silky and smooth.
Season the sauce with salt and black pepper to taste.
Equipment: whisk, medium saucepan
Combine the macaroni, broccoli, and chicken
Add the drained macaroni and broccoli back to the pot, then pour in the cheese sauce and stir to coat evenly.
Fold in 2 cups shredded rotisserie chicken and warm through, about 2 minutes.
Loosen with 2 to 4 tbsp of the reserved pasta water if the sauce looks thick, then serve hot.
Equipment: large pot

Tomorrow's Meal

Mac and Cheese Chicken Muffin Cups

Cold mac and cheese with chicken pressed into a muffin tin, topped with buttery crumbs and baked until bubbly, no frying.

You'll need to pick up:

1/2 cup panko breadcrumbs1 tbsp butter, melted2 tbsp milk1/4 cup shredded cheeseCooking spray

Quick overview:

  1. 1.Heat the oven to 375°F and grease a 12-cup muffin tin with cooking spray
  2. 2.Stir 2 tbsp milk into the cold leftover mac and cheese to loosen it
  3. 3.Press the mixture into the cups, filling each about three-quarters full
  4. 4.Toss the panko with the melted butter and shredded cheese, then sprinkle over each cup
  5. 5.Bake 18 to 20 minutes until hot in the center and golden on top
  6. 6.Rest 5 minutes, then run a knife around the edges and lift the cups out

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