Easy Chicken Broccoli Mac and Cheese by @eatbanza

45 min

8 servings

🌾

450 g

Banza wheat protein elbows

🍗

1.9 L

Chicken bone broth

🥕

180 g

Broccoli florets

🍗

420 g

Rotisserie chicken

🧈

57 g

Butter

🌾

30 g

All-purpose flour

🥛

710 mL

Whole milk

🥛

240 mL

Heavy cream

🧄

5 g

Garlic powder

🧅

5 g

Onion powder

⚫

1 g

Black pepper

🌶️

1 g

Smoked paprika

🧀

340 g

Sharp cheddar

🧀

280 g

Colby jack

🧀

110 g

Mozzarella

🧀

50 g

Parmesan

  1. Boil
    • Chicken bone broth
    • Rotisserie chicken

    Bring the chicken bone broth to a boil in the large pot.

  2. Add
    • Banza Wheat Protein Elbows

    Add the Banza Wheat Protein Elbows and cook until 2 minutes before al dente.

  3. Add
    • Broccoli florets

    Add the broccoli florets during the final 2 minutes of pasta cooking.

  4. Drain
    • Banza Wheat Protein Elbows
    • Broccoli florets
    • Chicken bone broth

    Drain the pasta and broccoli, reserving 1/2 cup of chicken bone broth.

  5. Melt
    • Butter

    Melt the butter in the large pot over medium heat.

  6. Whisk
    • All-purpose flour

    Whisk in the all-purpose flour and cook the roux for 1 minute.

  7. Whisk
    • Whole milk
    • Heavy cream

    Slowly whisk the whole milk and heavy cream into the roux until smooth.

  8. Simmer

    Simmer the sauce for 3 to 5 minutes, stirring often until slightly thickened.

  9. Stir
    • Garlic powder

    Stir the garlic powder, onion powder, black pepper, and smoked paprika into the sauce.

  10. Reduce
    • Sharp cheddar cheese

    Reduce the heat to low and stir in 2 cups of sharp cheddar cheese and 1 1/2 cups of Colby Jack cheese.

  11. Stir
    • Mozzarella cheese
    • Parmesan cheese

    Stir in the mozzarella cheese and Parmesan cheese until the sauce is melted and smooth.

  12. Stir
    • Chicken bone broth
    • Rotisserie chicken

    Stir in a splash of reserved chicken bone broth if the cheese sauce is too thick.

  13. Fold
    • Rotisserie chicken

    Fold the rotisserie chicken into the cheese sauce.

  14. Fold
    • Banza Wheat Protein Elbows
    • Broccoli florets

    Fold the cooked pasta and broccoli into the sauce until fully coated.

  15. Spread

    Spread half of the mac and cheese into the greased baking dish.

  16. Sprinkle
    • Colby Jack cheese

    Sprinkle 1/2 cup each of Colby Jack cheese and sharp cheddar cheese over the first layer.

  17. Add
    • Colby Jack cheese

    Add the remaining mac and cheese, then top with the remaining Colby Jack cheese and sharp cheddar cheese.

  18. Bake

    Bake at 375°F (190°C) for 20 to 25 minutes until hot and bubbly.

  19. Broil

    Broil for 1 to 2 minutes until the top is golden, if desired.

  20. Serve

    Rest the baked mac and cheese for 10 minutes before serving.

Easy Chicken Broccoli Mac and Cheese by @eatbanza

45 min

8 servings

🌾

450 g

Banza wheat protein elbows

🍗

1.9 L

Chicken bone broth

🥕

180 g

Broccoli florets

🍗

420 g

Rotisserie chicken

🧈

57 g

Butter

🌾

30 g

All-purpose flour

🥛

710 mL

Whole milk

🥛

240 mL

Heavy cream

🧄

5 g

Garlic powder

🧅

5 g

Onion powder

⚫

1 g

Black pepper

🌶️

1 g

Smoked paprika

🧀

340 g

Sharp cheddar

🧀

280 g

Colby jack

🧀

110 g

Mozzarella

🧀

50 g

Parmesan

Preparation Steps

  1. Step 1/20

    Bring the chicken bone broth to a boil in the large pot.

    🍗Chicken bone broth
    🍲Large pot

  2. Step 2/20

    Add the Banza Wheat Protein Elbows and cook until 2 minutes before al dente.

    🌾Banza Wheat Protein Elbows
    🍲Large pot

  3. Step 3/20

    Add the broccoli florets during the final 2 minutes of pasta cooking.

    🥕Broccoli florets
    🍲Large pot

  4. Step 4/20

    Drain the pasta and broccoli, reserving 1/2 cup of chicken bone broth.

    🌾Banza Wheat Protein Elbows
    🥕Broccoli florets
    🍗Chicken bone broth
    🧺Colander
    🥄Measuring cups

  5. Step 5/20

    Melt the butter in the large pot over medium heat.

    🧈Butter
    🍲Large pot

  6. Step 6/20

    Whisk in the all-purpose flour and cook the roux for 1 minute.

    🌾All-purpose flour
    🍲Large pot
    🥄Whisk

  7. Step 7/20

    Slowly whisk the whole milk and heavy cream into the roux until smooth.

    🥛Whole milk
    🥛Heavy cream
    🍲Large pot
    🥄Whisk

  8. Step 8/20

    Simmer the sauce for 3 to 5 minutes, stirring often until slightly thickened.

    🍲Large pot
    🥄Wooden spoon

  9. Step 9/20

    Stir the garlic powder, onion powder, black pepper, and smoked paprika into the sauce.

    🧄Garlic powder
    🧅Onion powder
    ⚫Black pepper
    🌶️Smoked paprika
    🍲Large pot
    🥄Wooden spoon

  10. Step 10/20

    Reduce the heat to low and stir in 2 cups of sharp cheddar cheese and 1 1/2 cups of Colby Jack cheese.

    🧀Sharp cheddar cheese
    🧀Colby Jack cheese
    🍲Large pot
    🥄Wooden spoon
    🥄Measuring cups

  11. Step 11/20

    Stir in the mozzarella cheese and Parmesan cheese until the sauce is melted and smooth.

    🧀Mozzarella cheese
    🧀Parmesan cheese
    🍲Large pot
    🥄Wooden spoon

  12. Step 12/20

    Stir in a splash of reserved chicken bone broth if the cheese sauce is too thick.

    🍗Chicken bone broth
    🍲Large pot
    🥄Wooden spoon

  13. Step 13/20

    Fold the rotisserie chicken into the cheese sauce.

    🍗Rotisserie chicken
    🍲Large pot
    🥄Wooden spoon

  14. Step 14/20

    Fold the cooked pasta and broccoli into the sauce until fully coated.

    🌾Banza Wheat Protein Elbows
    🥕Broccoli florets
    🍲Large pot
    🥄Wooden spoon

  15. Step 15/20

    Spread half of the mac and cheese into the greased baking dish.

    🍳9x13-inch baking dish

  16. Step 16/20

    Sprinkle 1/2 cup each of Colby Jack cheese and sharp cheddar cheese over the first layer.

    🧀Colby Jack cheese
    🧀Sharp cheddar cheese
    🍳9x13-inch baking dish
    🥄Measuring cups

  17. Step 17/20

    Add the remaining mac and cheese, then top with the remaining Colby Jack cheese and sharp cheddar cheese.

    🧀Colby Jack cheese
    🧀Sharp cheddar cheese
    🍳9x13-inch baking dish
    🥄Measuring cups

  18. Step 18/20

    Bake at 375°F (190°C) for 20 to 25 minutes until hot and bubbly.

    🍳9x13-inch baking dish

  19. Step 19/20

    Broil for 1 to 2 minutes until the top is golden, if desired.

    🍳9x13-inch baking dish

  20. Step 20/20

    Rest the baked mac and cheese for 10 minutes before serving.

    🍳9x13-inch baking dish

Composition

Ingredients

Types

Grains, Broth, Vegetables, Meat, Dairy, Seasonings

Ingredients

Banza wheat protein elbows, Chicken bone broth, Broccoli florets, Rotisserie chicken, Butter, All-purpose flour, Whole milk, Heavy cream, Garlic powder, Onion powder, Black pepper, Smoked paprika, Sharp cheddar, Colby jack, Mozzarella, Parmesan

Notes

Chicken bone broth (Kettle & Fire, used instead of water), Broccoli florets (small), Rotisserie chicken (shredded), Smoked paprika (optional), Sharp cheddar (2 cups go into the sauce, 1 cup split for topping, shredded), Colby jack (1.5 cups go into the sauce, 1 cup split for topping, shredded), Mozzarella (shredded), Parmesan (grated)

Allergens

Wheat, Milk, Gluten

Dietetics

Dietary regimen

High-protein

Calories

780 kcal

Macro nutrients

Protein: 48g, Carbohydrates: 58g, Fat: 42g, Fiber: 5g, Sugars: 10g

Nutritional Information

Minerals

Calcium: 620mg, Sodium: 1250mg, Iron: 3mg, Potassium: 510mg

Vitamins

Vitamin A: 360mcg, Vitamin C: 28mg, Vitamin B12: 1.4mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

20 steps

Equipments

Utensils

Large pot, Colander, Whisk, Wooden spoon, Measuring cups, 9x13-inch baking dish

Appliances

Stove, Oven

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight dinner, Back-to-school, Family dinner

Origin

Source

Platform

instagram

Original Creator

@eatbanza

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Cheesy, Tender, Bubbly, Golden

Flavors

Savory, Rich, Cheesy, Smoky, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3-4 days (Store in an airtight container,Cool before refrigerating), freezer : 2-3 months (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator)