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Alright, y’all. Let’s talk comfort food—because some nights, you don’t want “light and refreshing.” You want cheesy, creamy, hearty… the kind of dinner that makes everyone stop talking for a minute because their mouths are full and they’re happy about it.
This is not your basic boxed mac (though listen, I keep a box or two around for emergencies and I am not above it). This is homemade mac and cheese with a real sauce—smooth, rich, and clinging to every noodle—then it gets loaded up with juicy chicken, bright green broccoli, and crispy bacon.
It’s basically your favorite casserole and your favorite childhood meal getting together and deciding to make your kitchen smell like a hug.
I started making this years ago on a night when the fridge looked half-empty… but also weirdly full of random stuff. You know that feeling? Like, there’s plenty in there, just nothing that makes sense together. I had pasta, broccoli that needed to be used, chicken, and bacon that was supposed to become weekend breakfast. And I had cheese, because I’m a responsible adult.
I figured I’d toss it together and call it dinner.
Well. It turned into one of those “back pocket” meals—the ones you lean on when life is busy, everyone’s hungry, and you need something that feels cozy without taking all night. I make it during back-to-school season, on chilly weekends, after long grocery runs, and sometimes just because I want it. It never gets old.
Why You’ll Love This (and why the pan always gets scraped clean)
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That cheese sauce is the real deal. Creamy, smooth, and the kind you “taste” off the spoon two or three times.
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Bacon. Salty, smoky, crispy… it makes the whole dish feel special.
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Broccoli adds a fresh bite. And yes, it makes you feel a little better about going back for seconds.
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Chicken makes it dinner-dinner. Not a side dish pretending to be a meal.
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It’s fast enough for a weeknight. About 30–35 minutes if you keep things moving.
Ingredients (with casual notes, swaps, and “don’t stress” tips)
I’ll give you the ingredient list with amounts (because that’s helpful), but I’ll also tell you where you can bend it. This recipe is forgiving. It’s not going to hold a grudge if you swap cheeses or use leftover chicken.
The basics (serves about 4–6)
For the pasta + mix-ins
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12 ounces short pasta (elbows, shells, penne, cavatappi—whatever you’ve got)
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3 cups broccoli florets (fresh preferred, frozen works)
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8 slices bacon, chopped (thick-cut is great)
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1 pound boneless chicken breast or thighs, diced small
or 2–3 cups cooked rotisserie chicken
For the cheese sauce
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4 tablespoons butter
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4 tablespoons all-purpose flour
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2 ½ cups milk (whole milk is best, 2% is fine)
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½ cup chicken broth (optional, but it adds nice flavor)
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2 cups shredded sharp cheddar
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1 cup shredded Monterey Jack (or mozzarella, Gruyère, gouda—your call)
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1 teaspoon garlic powder
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½ teaspoon salt, plus more as needed
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½ teaspoon black pepper, plus more as needed
Optional extras (small touches that make it taste “extra”)
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½ teaspoon smoked paprika (warm and cozy)
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1 teaspoon Dijon mustard (doesn’t taste like mustard, just adds depth)
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Pinch of cayenne (if you like a gentle kick)
Ingredient notes you’ll actually use
Pasta: Short shapes work best because they hold sauce. I love shells because the sauce pools inside, but elbows are classic. Use what you have—just don’t cook it to death.
Broccoli: Fresh broccoli is my favorite here because it stays bright and has a nice bite. If you’re using frozen, thaw it and drain it well. Extra water will thin your sauce, and nobody wants “soupy mac.”
Chicken: Thighs stay juicy and are harder to mess up. Breasts are lean and mild. Rotisserie chicken is totally fair game. (Sometimes I grab one from Costco and feel like I’m gaming the system. No regrets.)
Bacon: Thick-cut holds up best. If you’ve only got regular bacon, cook it until it’s properly crisp, then drain it. You want those little crunchy bits in the final dish.
Cheese: Sharp cheddar is the anchor here. It brings real flavor. For the second cheese, I like Monterey Jack because it melts so smoothly. Gruyère makes it taste a little fancy. Smoked gouda with bacon is a whole mood.
Quick brand note: I’ve had great luck with Tillamook and Cabot cheddar. I’m not making a big speech about it—they just melt well and taste good.
One small thing: If you can shred your own cheese, do it. Pre-shredded cheese works, but it sometimes melts a little grainy because of the coating on the shreds. Shredding your own is one of those tiny steps that pays off.
Step-by-step directions (with the little tips that save your sanity)
This is a good “workflow” recipe. While the pasta cooks, you crisp bacon. While bacon rests, you cook chicken. Then you build sauce in the same pan. It’s like a simple kitchen project plan—nothing fancy, just a smart order.
1) Cook the pasta and broccoli
Bring a big pot of water to a boil and salt it well. If the water tastes bland, the pasta will taste bland. (And then you’ll wonder why your mac and cheese tastes flat. Ask me how I know.)
Cook the pasta until it’s almost done—about 1–2 minutes less than the box says.
A couple minutes before the pasta finishes, toss in the broccoli florets. They’ll turn bright green and get tender, but still keep a little bite.
Drain and set aside.
Little aside: Don’t rinse the pasta. The starch helps the sauce cling. That starch is not your enemy.
2) Crisp up that bacon
In a large skillet or deep sauté pan, cook the chopped bacon over medium heat until it’s crispy and golden.
Scoop it out onto paper towels. Try not to snack on all of it. Try.
Leave about 1–2 tablespoons of bacon fat in the skillet. Pour off the rest if there’s a lot.
3) Cook the chicken (yes, in the bacon fat)
Season your diced chicken with garlic powder, a pinch of salt, and pepper.
Add it to the skillet and cook until browned and cooked through, about 5–7 minutes, depending on how small you cut it.
Move it to a plate with the bacon.
If you’re using rotisserie chicken: skip this step. You’ll stir it in later to warm up.
4) Make the cheese sauce (don’t rush—this is the magic)
In the same skillet, add the butter and let it melt over medium heat.
Whisk in the flour. It’ll look thick and pasty at first. That’s exactly what it’s supposed to do. Cook it for about 1 minute, whisking the whole time. You’re just taking the raw edge off the flour.
Slowly whisk in the milk (and broth, if using). Pour a little, whisk, pour a little, whisk. It’s not hard—just don’t dump it all in at once unless you enjoy chasing lumps.
Keep whisking as it heats. In about 3–5 minutes, it should thicken enough to coat the back of a spoon.
Now turn the heat down low. Add the cheese in handfuls, stirring until each handful melts before adding the next.
Stir in smoked paprika, Dijon, or cayenne if you’re using them.
Taste the sauce. Add salt and pepper as needed.
Don’t skip this part: Low heat matters once the cheese goes in. If the sauce is boiling hot, some cheeses can turn grainy. Low and gentle keeps it smooth and creamy.
5) Mix it all together
Add the drained pasta and broccoli into the skillet.
Stir in the chicken and most of the bacon (save a little bacon for the top because it looks good and gives you crispy bites).
Stir until everything is coated in sauce.
Taste again and adjust. Sometimes it needs another crack of pepper. Sometimes it needs a tiny pinch of salt. Sometimes it needs… a little more cheese. I’m not here to judge.
Serve warm.
And yes, it’s perfectly normal to stand at the stove for “one bite” and then suddenly realize you’ve had six. It happens.
Serving suggestions (if you want a full spread)
This is a full meal on its own, no doubt. But if you like something fresh alongside it:
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A big green salad with a tangy vinaigrette (the acidity balances the richness)
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Garlic bread or warm rolls (because extra sauce exists for a reason)
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Hot sauce at the table for the spice lovers
If it’s fall or winter, I’ll sometimes put out sliced apples or oranges on the side. That little crisp, bright bite is nice with all the cheese.
Variations to try (because you’ll make this again)
Once you’ve made it once, you can tweak it without overthinking. Here are a few favorites:
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Spicy Mac: Add jalapeños, use pepper jack, or sprinkle in a pinch of cayenne.
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Veggie Boost: Stir in peas, sautéed mushrooms, or spinach at the end (spinach looks like too much, then melts down and behaves).
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Buffalo-style: Add a few spoonfuls of buffalo sauce to the cheese sauce and top with blue cheese crumbles or ranch.
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Extra rich: Stir in a spoonful of cream cheese. It makes the sauce feel silky.
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Baked finish: Pour into a baking dish, top with extra cheese and buttered breadcrumbs, then broil for a few minutes until golden. Watch it—broilers move fast.
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Gluten-free: Use gluten-free pasta and a 1:1 gluten-free flour blend for the roux. Reheat gently with extra milk.
Storage & reheating (so leftovers don’t turn sad)
Fridge
Store in an airtight container for 3–4 days.
Freezer
You can freeze it in individual portions. The sauce may separate a little when thawed—cheese sauces can be a bit moody. It’s still tasty.
Reheating (the way that keeps it creamy)
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Microwave: Add a splash of milk, cover loosely, heat in short bursts, and stir halfway through.
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Stovetop: Low heat, splash of milk, stir gently until creamy again.
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My favorite “brand-new” trick: Reheat in a small skillet with a little butter. The edges get crisp and golden, and suddenly leftovers feel like something you’d order at a cozy pub.
Cozy goodbye (and tell me how you make it yours)
If your idea of a great night involves cozy socks, a big bowl of pasta, and not worrying about dishes for at least an hour—this one’s for you.
Chicken broccoli mac and cheese with bacon checks every comfort-food box: creamy, cheesy, filling, and somehow still tastes like you did something impressive. It’s the kind of meal that makes people wander into the kitchen and ask, “What smells so good?”—and then hover like they might “just taste it.”
Try it once, and I’m betting it becomes one of your go-to dinners too. The kind you make without pulling up a recipe after a while.
And please—tell me how you jazz yours up. More heat? Different cheese? Extra broccoli? Or do you eat it standing over the stove with a spoon like a tired grown-up who deserves peace? Because… same.
Chicken Broccoli Macaroni and Cheese with Bacon
Ingredients
- 12 oz short pasta elbows, shells, penne
- 3 cups broccoli florets chopped
- 6 slices thick-cut bacon chopped
- 1 lb chicken breast or thighs diced
- ½ tsp garlic powder
- salt and pepper to taste
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 2½ cups shredded sharp cheddar cheese
- ½ cup mozzarella or Monterey Jack cheese optional, for extra creaminess
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions, adding broccoli florets during the last 2–3 minutes. Drain and set aside.
- In a large skillet, cook chopped bacon over medium heat until crispy. Remove and drain on paper towels.
- Season diced chicken with garlic powder, salt, and pepper. In the same skillet with a bit of bacon fat, cook chicken until browned and cooked through. Remove and set aside.
- Melt butter in the same skillet. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in milk and broth. Cook, stirring, until thickened (about 3–5 minutes).
- Reduce heat and stir in shredded cheese until melted and smooth. Taste and adjust seasoning.
- Add cooked pasta, broccoli, chicken, and bacon into the sauce. Toss to coat evenly. Serve hot.
