Mac and Cheddar Cheese with Chicken and Broccoli

I saw this recipe on foodnetwork.com and thought it would be perfect for a cold and rainy day, like yesterday was here. I will admit that this recipe was a bit more involved than I had imagined, or hoped. Don't get me wrong, it wasn't hard by any means - just get all your ingredients out and prepared before you start cooking anything! 

On a side note, it's so hard to photograph a dish that has multiple ingredients thrown together. I apologize if the picture looks more like something you would see in a dog bowl, and not on a pretty white plate. When it comes to taste, however, it's much more palatable.

Mac and Cheddar Cheese with Chicken and Broccoli

from Rachel Ray

1 lb. chicken, cubed

s&p to taste

1 small onion, chopped

1 lb. macaroni

2 1/2 cups broccoli florets

3 Tbs. butter

3 Tbs. flour

1/2 tsp. cayenne pepper

1 tsp. paprika

3 cups whole milk (or half & half, or whipping cream)

3 cups sharp cheddar cheese

1 cup chicken stock

1 Tbs. dijon mustard (I didn't use this)

Start a pot of water to boil for the macaroni. 

Over medium heat, saute chicken in a large skillet with 2 Tbs. olive oil for about 5 minutes. Season with salt and pepper. Add onion and continue to cook until onions are soft and chicken is cooked through. 

While chicken is cooking, boil macaroni until al dente. Add broccoli and continue to boil for about 3 minutes or until broccoli becomes tender (but not overcooked). Drain. When chicken mixture is done, add to macaroni and broccoli.

In a medium saucepot, melt butter and add flour to make a thick roux. Add cayenne pepper and paprika and continue to whisk until roux starts to bubble. Add milk and chicken stock, continue to whisk for about 5 minutes, or until sauce thickens. Add cheese, stirring until completely melted. Season with extra salt and pepper as needed. Pour over macaroni mixture and stir to coat evenly.