Mac and Cheese with Broccoli and Chicken- 21 Day Fix Approved

Get your fill of veggies and comfort food at the same time with this mouthwatering recipe. Sharp cheddar cheese and almond milk make a creamy cheese sauce with just the right amount of gooey goodness.

Portion Fix Containers (per serving): ½ Green, 1 Yellow,  ½ Red,  ½ Blue, 1 teaspoon
Yields: 8 servings, approx. 1½ cups each

Ingredients:

• 4 oz. dry whole wheat elbow macaroni (or pasta)
• 4 tsp. butter (or coconut oil)
• 2 Tbsp. unbleached whole wheat flour (or white flour)
• 1½ cups unsweetened almond milk (or milk of choice)
• 1¼ cups freshly grated extra-sharp cheddar cheese
• 3 cups cooked chopped chicken breast, boneless, skinless
• 6 cups chopped broccoli florets, steamed
• 2 tsp. sea salt (or Himalayan salt)
• ½ tsp. ground black pepper

Directions:

1.  Cook macaroni according to package directions. (Do not use salt or oil if suggested in directions.) Set aside.
2. Melt butter in large saucepan over medium heat.
3. Add flour; cook, whisking constantly, for 1 minute, or until brown (don’t let it burn).
4. Slowly whisk in almond milk; cook, whisking constantly, for 1 to 2 minutes, or until mixture thickens and there are no lumps.
5. Reduce heat to low. Add cheese; cook, whisking constantly, for 2 to 3 minutes, or until melted.
6. Add macaroni, chicken, broccoli, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through.
7. Serve immediately.

Tips and Variations:
• Use quinoa pasta and gluten-free flour if you’re following a gluten-free lifestyle.
• Asparagus, green beans or Brussels sprouts can be substituted for broccoli.
• A combination of cheeses like cheddar and Gouda, cheddar and Monterey jack, and cheddar and Asiago can be substituted for sharp cheddar.