Lunch: Macaroni & Cheese with Broccoli & Chicken

Since the weather is getting cooler, I have been more inclined to make microwaveable dishes to take in for lunch. I made a chicken & broccoli mac & cheese last fall and made this based on some previous learnings, adapted from a recipe I found on Epicurious. I even had a package of whole wheat macaroni to use up, so that saved some costs on this particular dish this week.

Macaroni & Cheese with Broccoli & Chicken
makes 4 servings

1 1/4 cup dry whole wheat macaroni
1 large chicken breast
1 package frozen broccoli florets, thawed
2 tablespoons butter
2 tablespoons flour
1 cup half and half (or whipping cream, but half and half has less fat)
.75 cup shredded Asiago cheese
.75 cup shredded Cheddar cheese

In a large pot, bring salted water to a boil. Cook macaroni for about 12 minutes, then drain.

As water is coming to a boil, in a sautée pan, heat a small amount of olive oil (about 1 tsp). Sautée chicken breast til cooked through and remove from heat. When the chicken has cooled for a while, dice.

In a saucepan, melt butter and add flour. Cook for about 2 minutes to create a roux. Slowly whisk in half-and-half, then stir as adding cheese. It creates a luscious, gooey sauce.

In the saucepan or a large mixing bowl, combine pasta, chopped broccoli florets, chicken and sauce. Add salt and pepper as necessary.


Costs

Chicken breast $2.19
Cheddar cheese $3.15
Asiago cheese $4.67
Half and half $1.50
Broccoli $1.39

Total costs: $12.90
Cost per meal: $3.23