Prep Time: 20 min.
Cooking Time: 17 min.
CONTAINER EQUIVALENTS (per serving):
1 GREEN
1 YELLOW
½ RED
½ BLUE
1. Cook macaroni according to package directions. (Do not use salt or oil if suggested in directions.) Set aside.
2. Melt butter in large saucepan over medium heat.
3. Add flour; cook, whisking constantly, for 1 minute,
or until brown (don’t let it burn).4. Slowly whisk in almond milk; cook, whisking constantly, for 1 to 2 minutes, or until mixture thickens and there are no lumps.
5. Reduce heat to low. Add cheese; cook, whisking constantly, for 2 to 3 minutes, or until melted.
6. Add chicken, broccoli, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through.
7. Serve immediately. TIP: Use quinoa pasta and gluten-free flour if you’re following a gluten-free lifestyle.
VARIATIONS:
• Asparagus, green beans, or Brussels sprouts can be substituted for broccoli.
• A combination of cheeses like cheddar and Gouda, cheddar and Monterrey jack, and cheddar and Asiago can be substituted for sharp cheddar.
