Ingredients
1lbdry pasta
1bunchbroccolicut into bite-sized florets
2tbspbutteror olive oil
3garlic clovesminced
3tbspflour
1cupvegetableor chicken stock
1cupmilkwarmed
2½cupscheddar cheesefreshly-grated
½cupParmesan cheesefreshly-grated
½tspsaltor more to taste
tspfinely-ground black pepperor more to taste
2chicken breastscooked, boneless and skinless
½cupcheddar cheeseshredded
½cupPanko breadcrumbs
Preparation
Preheat the oven to 350 degrees F.
Cook the pasta al dente in a large stockpot of generously-salted water, according to package instructions.
About 2 to 3 minutes before the pasta reaches al dente, add in the broccoli florets and let them cook alongside the pasta for the remainder of the cooking time.
Drain and set aside.
Melt butter in a separate medium sauté pan over medium-high heat.
Add garlic and sauté for 1 minute or until fragrant, stirring occasionally.
Whisk in the flour until combined and cook for an additional 1 minute, whisking occasionally.
Slowly whisk in the vegetable or chicken stock until the mixture is smooth.
Slowly whisk in the milk until it is combined.
Continue cooking for 1 to 2 minutes, or until the mixture comes to a simmer.
Remove from heat, and stir in the cheddar, Parmesan, salt and pepper until the cheese sauce is smooth.
Pour the cheese sauce on top of the pasta and broccoli, add in the chicken, and toss until everything is evenly combined.
Pour the pasta into a greased 9 x 13-inch baking dish, and sprinkle with extra cheddar cheese and Panko breadcrumbs.
Bake for 15 to 20 minutes, or until the top becomes slightly crispy and the breadcrumbs are slightly golden.
Serve warm, and enjoy!
