this mac and cheese was SO good 🤭🤍 such an easy, cozy dinner for busy back-to-school nights! I used @eatbanza Banza Wheat Protein Elbows and cooked them in @kettleandfire Kettle & Fire Bone Broth instead of water for some extra protein + flavor. Added chicken, broccoli and lots of cheese and it was SO creamy. 🤭 You can find both at @target! Easy Chicken Broccoli Mac and Cheese Ingredients 1 lb Banza Wheat Protein Elbows 8 cups Kettle & Fire Chicken Bone Broth 2 cups small broccoli florets 3 cups shredded rotisserie chicken 4 tbsp butter ¼ cup all-purpose flour 3 cups whole milk 1 cup heavy cream 1 tsp garlic powder 1 tsp onion powder ½ tsp black pepper ½ tsp smoked paprika (optional) 3 cups shredded sharp cheddar 2½ cups shredded Colby Jack 1 cup shredded mozzarella ½ cup grated Parmesan Directions 1. Bring the Kettle & Fire Bone Broth to a boil. Add the Banza Wheat Protein Elbows and cook until 2 minutes before al dente. Add the broccoli during the last 2 minutes. Drain, reserving ½ cup of the broth. 2. Melt the butter in a large pot over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and heavy cream until smooth. Simmer for 3–5 minutes, stirring often, until slightly thickened. 3. Stir in the garlic powder, onion powder, black pepper and smoked paprika. Turn the heat to low and stir in 2 cups cheddar, 1½ cups Colby Jack, mozzarella and Parmesan until melted and smooth. Add a splash of the reserved bone broth if needed. 4. Fold in the chicken, pasta and broccoli until everything is coated. 5. Spread half into a greased 9x13-inch baking dish. Sprinkle with ½ cup Colby Jack and ½ cup cheddar. Add the remaining mac & cheese and top with the remaining ½ cup Colby Jack and ½ cup cheddar. 6. Bake at 375°F for 20–25 minutes, until hot and bubbly. Broil for 1–2 minutes at the end if you want a golden top. Let rest for 10 minutes and enjoy! 🤍 #MacAndCheese #EasyRecipe #DinnerIdeas #kfpartner #banzapartner