Baked Macaroni and Cheese with Chicken and Broccoli

Ingredients

• 12 ounces Uncooked twisted pasta
• 10 ounces Broccoli Florets Uncooked
• 1 teaspoon Salted Butter
• 1/3 cup Bread crumbs
• 3 tablespoons Parmesan Cheese grated
• 2 1/2 cups Skim milk
• 1/3 cup all-purpose flour
• 1/2 cup uncooked onion diced
• 1 cup low-fat shredded Cheddar cheese, sharp-variety
• 1 teaspoon Dijon mustard
• 1 1/2 teaspoon table salt
• 1/2 teaspoon Black pepper
• 2 large Chicken breast cut into pieces

Instructions

1. Preheat oven to 375 F. Coat a shallow 2-quart baking dish with cooking spray.
2. Cook pasta in a large put of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot. ( or steam broccoli)
3. Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs into a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside. (or use dried bread crumbs and just mix with Parmesan cheese.)
4. In same saucepan, whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.
5. Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.
6. In separate pan cook chicken breast until thoroughly cooked. Cut into pieces and add to pasta and broccoli.
7. Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 - 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving.