Chicken Mac & Cheese

• 1 package (16 ounces) elbow macaroni
• 2 cups fresh broccoli florets
• 1 tablespoon canola oil
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 medium onion, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 3 cups 2% milk
• 1 cup chicken broth
• 3 cups shredded cheddar cheese
• 1 tablespoon Dijon mustard

1. Cook macaroni according to package directions, adding broccoli during the last 5 minutes of cooking. Drain.
2. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add chicken, onion, salt and pepper; cook and stir 6-8 minutes or until chicken is no longer pink. Remove from pan.
3. In same pan, melt butter. Stir in flour, paprika and cayenne until smooth; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in cheese and mustard until cheese is melted.
4. Add macaroni mixture and chicken to sauce. Heat through, stirring to combine.

elbow macaroni, fresh broccoli florets, canola oil, chicken breasts, onion, salt, pepper, butter, allpurpose, paprika, cayenne pepper, milk, chicken broth, cheddar cheese, mustard

Taken from www.tasteofhome.com/recipes/chicken-mac-cheese/ (may not work)