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Alright, y’all. Let’s talk comfort food. Because if there’s ever a night when you just want a big ol’ bowl of cheesy, creamy, hearty goodness… this right here is your dish.
This isn’t your basic boxed mac (though no shame in that game). It’s creamy homemade mac and cheese taken up a few notches — loaded with juicy chicken, bright green broccoli, and crispy bacon. It’s like your favorite casserole and your favorite childhood meal got together and made a cozy little love child.
I’ve been making this for years, especially when the fridge feels half-empty and I need to use up a few basics. And let me tell you — it never gets old.
Why You’ll Love It
That cheese sauce? Yeah… it’s good. Like, “lick the spoon” good.
Bacon. Enough said.
Broccoli gives it a fresh pop of color (and helps you feel better about going back for seconds).
The chicken makes it filling enough for dinner — and nobody complains about leftovers.
Comes together in about 30–35 minutes, tops.
Ingredients (Just the Basics)
Short pasta: Elbows, penne, shells — whatever you’ve got. Just don’t overcook it.
Broccoli: I prefer fresh, but frozen works fine. Just thaw and drain it well.
Chicken: Boneless breasts or thighs, diced small. Leftover rotisserie chicken is totally fair game.
Bacon: I like thick-cut because it stays crispy longer.
Milk: Whole milk is best, but 2% won’t hurt. A splash of cream never hurt either.
Cheese: Sharp cheddar is my go-to. You can mix it up with mozzarella, Monterey Jack, Gruyère… whatever’s in the drawer.
Flour & butter: For the roux. This is how you get that dreamy sauce.
Garlic powder, salt, pepper: Just a little flavor boost.
How It Comes Together
1. Cook the pasta & broccoli
Boil your pasta in a big pot of salted water. A couple minutes before it’s done, toss in the broccoli. It’ll cook just enough to stay bright and a little crisp. Drain and set aside.
2. Crisp up that bacon
In a big skillet, cook the chopped bacon until it’s crispy and golden. Scoop it out onto paper towels. (Try not to snack on all of it before the pasta’s done. Easier said than done.)
3. Cook your chicken
Season your chicken with salt and garlic powder. Add it to the skillet — yes, in that bacon fat! — and cook until browned and cooked through. Set it aside with the bacon.
4. Make the cheese sauce
In that same skillet, melt a bit of butter and stir in the flour to make a quick roux. It’ll look kinda pasty at first — that’s normal. Slowly whisk in your milk and broth, then cook until it thickens and starts to bubble. Turn the heat down and stir in the cheese until it’s smooth and creamy.
5. Mix it all together
Now just toss in the pasta, broccoli, chicken, and bacon. Stir it all up until everything’s coated in cheesy goodness. Taste and season as needed — and don’t be shy with the pepper.
Serving Suggestions
You don’t need anything else with this, but if you’re feeding a crowd or want to round it out:
A big green salad with a tangy vinaigrette
Garlic bread or warm rolls (something to soak up the extra sauce!)
A dash of hot sauce on top for a little heat
Storing Leftovers
Fridge: Keeps great for 3–4 days.
Freezer: Totally freezable, but freeze in individual portions. Sauce may separate a bit — just reheat slowly and stir well.
Reheat: Add a splash of milk and warm it gently on the stove or in the microwave. Stir halfway through.
Pro tip: Reheat it in a little skillet with a bit of butter. It crisps the edges and makes it feel brand-new again.
Variations to Try
Spicy Mac: Add diced jalapeños or pepper jack cheese.
Veggie Boost: Stir in peas, mushrooms, or even spinach.
Buffalo-style: Add a splash of hot sauce to the cheese sauce and top with blue cheese crumbles.
Gluten-free: Use GF pasta and a 1:1 GF flour blend. Easy peasy.
Cheese swap: Try Gouda, Colby, or a spoonful of cream cheese for extra richness.
Conclusion:
If your idea of a great night involves cozy socks, a big bowl of pasta, and not doing dishes for an hour — this one’s for you. Chicken Broccoli Mac and Cheese with Bacon checks all the boxes: comforting, cheesy, easy to throw together, and somehow still tastes like something you’d get at a restaurant.
Try it once, and I’m betting it’ll become one of your “back pocket” meals too — the kind you make without needing the recipe after a while.
Let me know how you jazz yours up… or if you just eat it standing over the stove with a spoon (I’ve been there).
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.