If you're in the mood for some real cheesy goodness, please skip the Kraft blue box and make this. It's delish, simple to make and downhome cozy. You will need:
3 tbsp. butter
1/2 tsp. cayenne pepper
3 cups whole milk
3 cups sharp cheddar
salt & pepper
2 tbsp. extra virgin olive oil
3 tbsp. flour
1 tsp. paprika
1 cup chicken stock (a little pricey, but makes your food taste so much better!)
1 tbsp. Dijon mustard
1 small onion
1 lb. chicken breasts and/or tenders chopped up in bite size pieces
1 lb. macaroni elbow noodles and/or cavatapi (pictured above) corkscrew noodles
2 1/2 cups broccoli florets
- 1.Boil pasta according to directions. Making it "al dente" is a little more preferable in my opinion.
- 2. Heat a skillet over medium high heat and add the olive oil and chicken. Season it with s & p.
- 3. After a few minutes, add the onions and cook another 5-7 minutes until onions are tender and chicken is cooked through.
- 4. When your pasta has 3 minutes of cooking time left, drop your broccoli into the noodle pot.
- 5. Meanwhile, heat a sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles - then cook a minute more.
- 6. Whisk in milk and stock and raise heat a little to bring the sauce to a quick boil. Simmer sauce till thickened - about 5 minutes.
- 7. Add chicken to drained noodles and broccoli.
- 8. Add cheese to milk sauce and stir to melt it in. Stir in mustard and season sauce with s & p.
- 9. Pour sauce over chicken and broccoli and cooked pasta and stir to combine.
- After tasting this, your kids will never want the blue box again!
- Recipe taken from Rachael Ray
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