What You'll Need:

-1 Chicken Breast

-2 Strips Thick Cut Bacon

-1 Cup Muenster Cheese

-1 Cup Sharp Cheddar Cheese

-2 Cups Cooked Macaroni Elbows

-1 Head of Broccoli, chopped into florets

-1/2 Cup Green Onions, chopped

-3/4 Cup Milk

-2 Tbsp Sour Cream

-3 Tbsp Flour

-1 Clove Garlic

-1/4 tsp Smoked Paprika

-1/4 tsp Coriander

-1 tsp Oregano

-Salt

-Pepper

-2 tsp Olive Oil (split)

-4 Tbsp Unsalted Butter

1. Pre-heat the oven to 350º F. Season the chicken breast: rub it in 1 tsp olive oil, salt, pepper, garlic, paprika, coriander, and oregano. Heat up the other tsp of Olive Oil over medium-high heat in a skillet. Once the oil is hot, add the chicken breast. Cook over high heat until a nice char is achieved. Cook in the oven until chicken is cooked through, about 15 minutes, and cut into bite sized pieces. Cook pasta according to package instructions and set aside.

2.  Make a roux for the cheese sauce: heat butter over medium heat, add the flour, and stir frequently until it becomes white and bubbly. Add the milk and both of the cheeses. Stir everything together until a cheese sauce is formed. 

3. In a casserole dish, combine the macaroni, sour cream, and cheese sauce. Then add the broccoli, and 1/4 Cup of green onions. Mix all the ingredients evenly throughout the casserole dish. Grate some cheddar cheese to top off the mac and cheese. Bake in the oven for 15-20 minutes. Top with left over green onions, and enjoy! 

Add sour cream, and the cheese

sauce to the macaroni. Mix until

the noodles are completely coated.

After baking, the mac n' cheese is ready to serve!