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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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