Tell me that’s not the most beautifully creamy, cheesily (OK, so I make words up) decadent, quasi-healthy looking mac ‘n cheese you’ve ever seen.  Because…IT’S.AMAZING.

Now, without laying it on thick of “woe is me,” it’s been a rough couple of months in this household.  There’s been a lack of jobs, a change in jobs, health problems, car problems, you name it.  SO, what better than to drown your frustrations in comfort food (ok, and maybe some wine).

A few months back, Mr. Fantastic Man of the Century(aka my boyfriend Al) introduced me to his absolutely wonderful mac ‘n cheese which truly cures all ails.  …And whatever it doesn’t do, the wine finishes.  Ok, wine is fabulous too–but let’s focus people!  ANYWAY.  The first time he made this for me, I couldn’t help but take a small picture on my phone and paste it all over Facebook.  I mean, I know I take pictures of food all the time, but it was necessary to share.  IT WAS THAT GOOD.

Over the past few months, we’ve been modifying the recipe–not because it wasn’t good, but Al wasn’t happy with the consistency of the cheese sauce.  So while this recipe originated from Rachael Ray, it’s been changed a few times, and we’ve increased the dosage of a few things.  Also, there will be a note at the end if you want to do hotdogs vs. broccoli and chicken.  Enjoy the wonderfulness that is Al’s Mac ‘n Cheese!!

Al’s Mac ‘n Cheese

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 chicken breasts, cut into bite-sized cubes
• 1 small onion, chopped
• 1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
• 16oz bag frozen broccoli florets
• ½ c butter
• ½ c all-purpose flour
• 1 teaspoon cayenne pepper**
• 1 teaspoon paprika
• 3 cups milk (whole or 2% work just fine)
• 1 cup chicken broth
• 4 cups yellow sharp Cheddar
• 2 tablespoon prepared Dijon mustard

Directions

Cook noodles according to package directions.

In a large pot, heat up olive oil.  Add in onions and chicken, cook until cooked through.  Set aside chicken and onions in a bowl.

In the same large pot, melt butter.  Once melted, add flour, cayenne, and paprika.  Stir until flour mixture is completely mixed with the butter.  SLOWLY add milk, a little at a time, constantly stirring.  Next, add broth, again, slowly until mixed through.  Bring mixture up to a boil and add cheese.  Turn down heat a bit, and keep stirring until cheese is completely melted.

Look at that golden color!  Isn’t it beautiful?!

Add chicken and onions back into the pot, stirring.  Turn heat down to low.

In your noodle strainer, pour in the bag of frozen broccoli, and then pour cooked noodles and water over the frozen broccoli.  Shake strainer to rid yourself of excess water.  Pour noodles and broccoli into the pot.  Stir to combine.

Put in two heaping tablespoons of Dijon mustard (don’t be afraid to use the grainy mustard, either).  Stir to combine, and then….

Voila! Enjoy!!

**Note:  If you decide to use this recipe with hotdogs instead of chicken and broccoli, I recommend cutting the cayenne pepper down to 1/2 tsp.