Sheet Pan Macaroni and Cheese with Roasted Chicken and Broccoli

Sheet Pan Macaroni and Cheese with Roasted Chicken and Broccoli
Photo by Scott Phillips

Ingredients

  • 2 cups shredded roasted chicken (rotisserie chicken works well)
  • 12 oz. elbow macaroni
  • Freshly ground black pepper
  • 2 Tbs. Dijon mustard
  • 2 large crowns broccoli (about 1 lb.), trimmed and cut into small florets (about 5 packed cups)
  • 12 oz. extra-sharp Cheddar, grated (about 3 packed cups)
  • Butter, for the baking sheet
  • + 5 more ingredients
    • ¾ tsp. dried thyme
    • 3 Tbs. all-purpose flour
    • 4 oz. sliced Havarti (about 5 slices)
    • Kosher salt
    • 1-½ cups whole milk

Position a rack in the center of the oven and heat to 450°F. Generously butter a large rimmed baking sheet. Bring a large pot of well-salted water to a boil. Meanwhile, in a medium bowl, vigorously whisk the milk, flour, mustard, thyme, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Stir in about two-th...

View full recipe at Fine Cooking

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