White Cheddar Mac and Cheese with Chicken and Broccoli

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  0.5 lbs Rotini Pasta
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  0.5 lbs Broccoli
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  0.7 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 1 pinch salt and pepper ($0.05)
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  1 tbsp Vegetable oil
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  2 tbsp Butter
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  1 cup Evaporated Milk, Canned
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  0.3 tsp Garlic powder
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  0.3 tsp Paprika, Smoked
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  0.3 tsp 1/4 tsp salt ($0.02)
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  8 oz Cheddar Cheese

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook for 8–9 minutes over high heat, stirring occasionally, until just tender but still firm to the bite (about 1 minute less than package directions).
2. 2Add the broccoli florets to the boiling pasta water and cook for 2 minutes over high heat until the broccoli turns bright green and becomes tender-crisp. Drain both together in a colander and set aside.
3. 3While the pasta cooks, pat the chicken breast dry and season both sides with salt and pepper. Heat the vegetable oil in a large deep skillet over medium-high heat until shimmering. Add the chicken breast and cook for 5–7 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board, rest for 5 minutes, then cut into bite-sized cubes.
4. 4Reduce heat to medium-low under the same skillet. Add the salted butter and let it melt, whisking to scrape up the browned bits from the bottom. Pour in the evaporated milk and whisk constantly for 2–3 minutes over medium-low heat until fully combined and heated through.
5. 5Whisk in the garlic powder, smoked paprika, and salt. Keep the skillet over medium-low heat and add the shredded cheddar one handful at a time, whisking for 1–2 minutes after each addition until fully melted before adding the next handful.
6. 6Add the drained pasta, broccoli, and chicken cubes to the cheese sauce and stir continuously for 2–3 minutes over low heat until everything is evenly coated and heated through.
7. 7Divide the mac and cheese evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating for up to 4 days.