Chicken Macaroni

Ingredients

• For the Pasta & Chicken:
• 2 cups elbow macaroni (uncooked)
• 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into small cubes
• 1 tablespoon olive oil
• 1 teaspoon paprika
• Salt and black pepper to taste
• For the Sauce & Vegetables:
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup broccoli florets (optional)
• 3 tablespoons all-purpose flour
• 2 cups milk (whole or 2%)
• 1 cup chicken broth
• 2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
• ¼ cup grated Parmesan cheese
• ½ teaspoon mustard powder (optional, enhances cheese flavor)
• Pinch of nutmeg (optional)
• Garnish:
• Fresh parsley, chopped

Instructions

1. Cook the macaroni according to the box directions. At the same time, season and cook the chicken in a large skillet until it's browned and cooked through. Remove the chicken and set it aside.
2. In the same skillet, melt butter and cook the onion until it's soft. Add the garlic, then the bell pepper and broccoli, and cook for a few more minutes. Sprinkle flour over the vegetables and stir for 1-2 minutes.
3. Gradually whisk in the milk and chicken broth. Bring the mixture to a simmer, stirring until the sauce thickens.
4. Reduce the heat to low. Stir in the cheddar and Parmesan cheese until the sauce is smooth. Mix in the mustard and nutmeg, then add the cooked chicken and drained macaroni. Stir until everything is coated.
5. Garnish with parsley and serve hot.