Mac and Cheddar Cheesewith Chicken and Broccoli

Place a pot of water on the stove and bring it to a boil for the macaroni.

Heat a medium pan over medium‑high heat, add the olive oil and the chicken, season with salt and pepper, and sauté for a couple of minutes.

Add the chopped onion to the pan and cook 5–7 minutes until the onion is tender and the chicken is cooked through; then turn off the heat and set aside.

Add the pasta to the boiling water, season with salt, and cook for 5 minutes; add the broccoli florets and continue cooking 3 minutes more until the pasta is al dente and the broccoli is just tender.

While the pasta cooks, melt butter in a medium saucepan over medium heat, stir in flour, cayenne pepper, and paprika, and whisk until the roux bubbles, then cook 1 minute more.

Whisk in the milk and chicken stock, raise the heat briefly to bring the sauce to a quick boil, and simmer about 5 minutes until thickened.

Drain the pasta and broccoli, return them to the pot, and stir in the cooked chicken.

Add the cheddar cheese to the sauce and stir until melted, then mix in the Dijon mustard and season the sauce with salt and pepper.

Pour the cheese sauce over the pasta, broccoli, and chicken, stir to combine, adjust seasonings, transfer to a serving platter, and serve.