This chicken mac-n-cheese casserole is a generous family meal with chickpea pasta, broccoli, shredded chicken, and a creamy cheddar sauce. It makes plenty for leftovers on busy days.
A QUICK NOTE
Cook the chicken ahead of time to make assembly quicker. I like to add the broccoli to the pasta pot during the final few minutes, then top the casserole with buttery breadcrumbs when I want a crunchy finish.
INGREDIENTS
2 lb cooked, shredded chicken (I cook mine in the slow cooker with broth, garlic powder, onion powder, salt, and pepper)
3 boxes Banza chickpea pasta, macaroni or cavatappi
1–2 heads broccoli, cut into florets
4 Tbsp chickpea flour or flour of choice
3½ cups plain fat-free Fairlife milk or milk of choice
4 cups shredded cheddar cheese
1 tsp kosher salt
1 tsp black pepper
1–1½ cups plain breadcrumbs, optional
2–3 Tbsp unsalted butter, melted, optional
Paprika, for topping
Cayenne pepper, optional, for the breadcrumbs
DIRECTIONS
1. Preheat the oven to 400°F. Grease a large casserole dish.
2. Bring a large pot of lightly salted water to a boil. Cook the pasta according to the package directions, adding the broccoli during the final 5–6 minutes. Drain when the pasta is al dente and the broccoli is tender.
3. In the same pot, whisk the milk and flour until smooth. Add the cheddar and stir until melted. Return the pasta and broccoli to the pot, then stir in the cooked chicken, salt, and black pepper. Taste and adjust the seasonings.
4. Transfer the mixture to the prepared casserole dish.
5. For the optional topping, combine the breadcrumbs and melted butter in a small bowl. Add cayenne pepper if you like extra heat. Sprinkle over the casserole, then finish with paprika.
6. Bake for about 20 minutes, until hot and bubbly. Serve warm.
