Recipe Reqest by Several People - Smoked Cheddar Mac and Cheese w/ Chicken and Broccoli

I had several girls ask for this recipe, so I thought I would just share it here too. Hope people try it.

Simple:

4-6 Chicken breast, cubed
1 medium sweet onion, chopped small
2 tbsp Extra virgin Olive Oil (good for your heart)
2 Cloves of garlic
1 Box of Macaroni noodles (I use Barilla in the Yellow box, lower carb)
1 package (or 2 cups) of chopped broccoli (I do my pretty small in a food processor)
8 oz chicken stock
3 cups of smoked cheddar cheese, shredded (I use Hoffman's smoked cheddar/swiss)
2 tbsp butter (or spread of your choice, I use ICBINB)
1/4-3/4 cup milk (2% or above)
1 tbsp Dijon Mustard (any brand)
1 tsp paprika (I use smoked)
1/2 tsp Chipole powder

Boil water for noodles, adding the chicken stock to the water. (Bullion would work also)

In a skillet, heat the olive oil. Once hot, add the chicken and the onion. As you see the chicken get about ½ cooked add the garlic and salt and pepper to preference. (about 8-10 minutes will get it cooked)

As the water boils add the noodles and cook for 3 minutes, add the broccoli. Cook another 5 minutes or until the noodle are al dente (or the softens you prefer).

Once the chicken is cooked through, drain and set aside.

When the noodle are done drain and put back in the pot, add the chicken mix. Add the butter and pour in ¼ cup of milk. Mix the cheese in slowly, adding more milk if it is too thick.

After all the cheese has melted and it is a creamy consistency, add the Chipotle powder, paprika, and the mustard. Stir until incorporated.


Advanced

2 tablespoons extra-virgin olive oil
4-6 Chicken breast, cubed
1 medium sweet onion, chopped small
2 Cloves of garlic
1 Box of Macaroni noodles (I use Barilla in the Yellow box, lower carb)
1 package (or 2 cups) of chopped broccoli (I do my pretty small in a food processor)
3 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon Chipotle powder
2 Cloves of garlic
1 Box of Macaroni noodles (I use Barilla in the Yellow box, lower carb)
1 package (or 2 cups) of chopped broccoli (I do my pretty small in a food processor)
1 tsp paprika (I use smoked)3 cups whole milk 1 cup chicken stock 3 cups of smoked cheddar cheese, shredded (I use Hoffman's smoked cheddar/swiss)1 tablespoon prepared Dijon mustard

Boil water for noodles

In a skillet, heat the olive oil. Once hot, add the chicken and the onion. As you see the chicken get about ½ cooked add the garlic and salt and pepper to preference. (about 8-10 minutes will get it cooked

While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, chipotle and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.

As the water boils add the noodles and cook for 3 minutes, add the broccoli. Cook another 5 minutes or until the noodle are al dente (or the softens you prefer).

Once the chicken is cooked through, drain and set aside.

When the noodle are done drain and put back in the pot, add the chicken mix. Add cheese to milk sauce and stir to melt it in, a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce

It is a mutation of two Rachael Ray Recipes here and here.