Mac and Cheese with broccoli and chicken (Rachel Ray)

2 Tbsp. extra virgin olive oil
1 pound of chicken breast tenders, chopped
salt and pepper
1 small onion, chopped
1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
2 1/2 c. raw broccoli florets, available packaged in produce department
3 Tbsp. butter
3 Tbsp. all purpose flour
1/2 tsp. cayenne pepper
1 tsp. paprika
3 c. whole milk
1 c. chicken stock
3 c. yellow sharp cheddar
1 Tbsp. prepared Dijon mustard

Place a pot of water on to boil for macaroni. Heat a medium pan over medium to medium high heat. Add extra virgin olive oil and chicken and season with salt and pepper. Saute a couple of mins. then add onion and cook another 5-7 mins. until onions are tender and chicken is cooked through. Turn off heat and reserve. To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 mins then add broccoli and cook 3 mins more or until pasta is cooked to al dente and florets are just tender. While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a min. more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 mins. Drain macaroni or pasta and broccoli. Add back to pot and add chicken to the pasta and broccoli. Add cheese to milk sauce and stir to melt it in. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings, transfer to a large serving platter and serve.

Submitted by Tara