Chicken and Cauliflower Macaroni and Cheese

Name: Chicken and Cauliflower Macaroni and Cheese
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 2/3 cups (250 g) macaroni; 4 cups (400 g) small cauliflower florets (about 1/2 cauliflower); 1 stalk celery, thinly sliced; 1/4 cup (55 g) butter; 2 skinless, boneless chicken breast halves, diced; 2 tbsp unbleached all-purpose flour; 1/2 tsp dry mustard; 1/4 tsp onion powder; 1/4 tsp garlic powder; 1/4 tsp sweet paprika; 1/4 tsp celery salt; 2 cups (500 ml) milk; 3 cups (300 g) grated sharp orange cheddar cheese; 1/4 cup (20 g) grated Parmigiano-Reggiano cheese; Salt and pepper

5 stars (73) Rate this recipe

Preparation 35 MIN

Cooking 20 MIN
Servings 4
Makes 4 servings

Our recipes are created to make your life easier. They’re designed to be simple, accessible and, most importantly, to share the pleasures and rewards of cooking. Once in a while, we like to go all fancy-pants with a recipe, but for the most part, everything in our magazine is made to be uncomplicated. We want you to be able to find the ingredients at your local store, not have you running all over town trying to plan dinner. In addition to its easy-to-find ingredients list, this chicken and cauliflower macaroni and cheese recipe can be thrown together in one pan. Now how do you like them noodles?

Ingredients
Preparation

Ingredients

1 2/3 cups (250 g) macaroni
4 cups (400 g) small cauliflower florets (about 1/2 cauliflower)
1 stalk celery, thinly sliced
1/4 cup (55 g) butter
2 skinless, boneless chicken breast halves, diced
2 tbsp unbleached all-purpose flour
1/2 tsp dry mustard
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp sweet paprika
1/4 tsp celery salt
2 cups (500 ml) milk
3 cups (300 g) grated sharp orange cheddar cheese
1/4 cup (20 g) grated Parmigiano-Reggiano cheese
Salt and pepper

Preparation

In a large pot of salted boiling water, cook the pasta al dente. Drain and oil lightly. Set aside.
Meanwhile, in a large oven-safe skillet over high heat, cook the cauliflower and celery for 5 minutes in half of the butter (2 tbsp). Add the chicken and the remaining butter (2 tbsp). Continue cooking until the chicken is lightly browned. Season with salt and pepper. Add the flour and spices. Cook for 1 minute, stirring constantly. Add the milk and bring to a boil, stirring and scraping the sides and bottom of the skillet.
With the rack in the middle position, preheat the oven’s broiler.
Remove the skillet from the heat and add half of the cheddar cheese (1 1/2 cups/150 g) and the Parmesan. Combine until the cheese has melted. Stir in the pasta and coat with the sauce. Adjust the seasoning. Sprinkle with the remaining cheese (1 1/2 cups/150 g).
Bake for 5 minutes until lightly browned.

Chicken and Cauliflower Macaroni and Cheese

Ingredients

Preparation

Healthy Pick