Makes 8 servings. Difficulty
1 lb. gf macaroni noodles 2 carrots, peeled and chopped 3 cups broccoli florets 1 Tablespoon olive oil 1/2 cup onions, chopped 2 boneless, skinless chicken breast halves, cut into 1 inch pieces Salt and freshly ground black pepper 3 Tablespoons unsalted butter 2-1/2 Tablespoons gf flour 3 cups milk 1 cup gf chicken stock 1/2 teaspoon dry mustard 4 cups cheddar cheese, divided
Preheat oven to 375°F.
Heat a large pot of salted water to a boil. Add the macaroni noodles to the pan; cook for 2 minutes. Add the carrots to the water with the pasta and continue to cook for another 2 minutes. Add the broccoli to the water and continue to cook until the pasta is al dente. Drain the noodles and veggies in a colander and rinse with cold water. Set aside.
While the pasta and veggies are cooking, heat the olive oil in a medium non-stick skillet over medium high heat. Add the onions to the pan; saute for about 2 minutes. Add the chicken and saute for about 5 minutes or until browned but still slightly pink in the center. Remove from heat and set aside.
In a medium saucepan, melt 3 tablespoons butter over medium heat. Add the flour and stir; cook for about 30 seconds. Add the milk, chicken stock and dry mustard and whisk until combined. Continue to cook, whisking constantly until the mixture starts to boil and is thickened. Remove from heat and stir in 3 cups of cheddar cheese until cheese has been incorporated. Adjust seasonings to taste with salt and freshly ground black pepper.
Place the noodles and veggies in a large bowl. Add the chicken and onions along with the cheese sauce. Stir to combine. Pour the macaroni mixture into a large casserole dish and sprinkle with the remaining cup of cheddar cheese.
Bake the macaroni for 20-30 minutes or until cheese is melted and bubbling. Let sit for 5 minutes before serving.
We used Tinyada’s gluten-free macaroni for the pasta in this recipe. (www.tinkyada.com)