A hearty and comforting twist on classic mac and cheese, featuring tender chicken, crisp broccoli, and a rich cheddar cheese sauce.

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Cook the macaroni according to package instructions. During the last 2 minutes of cooking, add the broccoli florets. Drain and set aside.
If not using pre-cooked chicken, heat olive oil in a skillet over medium heat and cook chicken until done. Set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to form a roux.
Gradually whisk in the milk and continue cooking until the mixture thickens, about 3–5 minutes.
Stir in the garlic powder, salt, and pepper. Then add the shredded cheddar cheese and stir until fully melted and smooth.
Add the cooked macaroni, broccoli, and chicken into the cheese sauce. Stir well to combine.
Optional: Sprinkle with grated Parmesan and broil in an oven-safe dish for 2–3 minutes for a golden top.
Serve warm and enjoy!

You can substitute the chicken with tofu or leave it out for a vegetarian version.
Use whole wheat or gluten-free pasta as desired.
Frozen broccoli can be used; just thaw and drain before use.