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BROCCOLI CHICKEN MAC & CHEESE
Ingredients
- 1 pound dry pasta (I used small shells, but you could use macaroni or any shape of pasta)
- 1 bunch broccoli, cut into bite-sized florets
- 2 tablespoons butter or olive oil
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 cup vegetable or chicken stock
- 1 cup milk, warmed
- 2 1/2 cups freshly-grated cheddar cheese (I recommend sharp cheddar)
- 1/2 cup freshly-grated Parmesan cheese
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon finely-ground black pepper, or more to taste
- 2 cooked* boneless, skinless chicken breasts (*see instructions below for how to cook chicken breasts)
- (optional topping for the baked version) 1/2 cup extra shredded cheddar cheese and 1/2 cup Panko breadcrumbs
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