No Bake Mac n' Cheese

This is actually a fairly healthy recipe especially for a mac n' cheese recipe.  I found this recipe originally on Eating Well but modified it quite a bit because, well, I can.  I added mushrooms, but I don't recommend it.  They added a very odd flavor to this.  You could probably add other veggies besides broccoli but I didn't have any around.  Overall this was nice and creamy without being too much.  I hope you enjoy!

No Bake Macaroni and Cheese


Various pieces of chicken (I used chicken breast with a few bullion cubes for flavor) (Optional)
8 ounces elbow macaroni or other smallish pasta
3 small or 1 large head of broccoli (or a bag of frozen broccoli)
1 3/4 cups of low-fat milk, divided (sow or cow)
3 Tablespoons flour
1/2 Teaspoon garlic powder
1/2 Teaspoon Italian seasoning
1/2 Teaspoon Salt
1/4 Teaspoon Ground pepper
3/4 Cup Sharp Cheddar cheese (the sharper the better)
1/2 Cup Pepper Jack cheese (or other cheese of your choice or omit this cheese completely and add another 1/8 of a cup of Parmesan)
1/8 Cup Parmesan Cheese
1 Teaspoon Dijon Mustard  (Don't substitute yellow mustard...it just doesn't work!)

Fill up a large pot with water.  Place your chicken pieces (and bullion cubes if using) in the pot and bring to a boil.  Cook until chicken has cooked through (it took mine about 35-40 minutes).  Remove chicken, skim off any fat that is floating, or strain liquid into a heat-proof bowl and then pour remaining liquid back into the pot (my method).

Bring liquid back to a boil and add pasta.  Cook for about 5 minutes (until just soft but not too soft) and add your vegetables.  Continue cooking your pasta (and now your vegetables) until your pasta is cooked to your liking and your veggies are softish), about 5 or so more minutes.

Meanwhile, heat 1 1/2 cups of milk (soy or cow) to a simmer over medium-high heat.  In a small bowl, whisk together the remaining 1/4 cup of milk, flour, garlic powder, Italian seasoning, salt and pepper until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, stirring or whisking constantly for 2-3 minutes until mixture thickens.  Remove from heat.  Add your cheeses and the Dijon mustard.  Stir until all cheese is melted and mixture is thoroughly combined.

Drain the pasta and veggies.  Pour pasta and veggies back into pot and add your chicken if using.  Add the cheese mixture and stir to combine.  Return to the burner and heat for about 1 minute or until everything is nice and warm stirring constantly.

Remove from heat and enjoy!  (I know Aaron and I did!)