Ingredients:

  • 225g (8 oz) Dried Egg Noodles (or medium pasta, such as Rotini or Penne)
  • 450g (1 lb) Cooked Chicken, shredded or diced
  • 450g (1 lb) Fresh Broccoli Florets, cut into bite-sized pieces
  • 50g (1/2 cup) Panko Breadcrumbs
  • 2 Tbsp Unsalted Butter, melted (for topping)
  • 2 Tbsp Freshly Grated Parmesan Cheese
  • 1/4 tsp Smoked Paprika (optional, for colour)
  • 4 Tbsp (56g) Unsalted Butter (for sauce)
  • 1/4 cup (30g) All-Purpose (Plain) Flour
  • 3 cups (720 ml) Whole Milk, warmed slightly
  • 1 cup (240 ml) Chicken Stock (low sodium)
  • 200g (7 oz) Mature/Sharp Cheddar Cheese, freshly grated
  • 1 tsp Dijon Mustard
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Ground White Pepper
  • Salt (to taste)

Instructions:

  1. Preheat the oven to 190°C (375°F). Lightly grease the 9x13 inch casserole dish.
  2. Cook the dried noodles according to package directions until al dente (slightly underdone). Drain well and set aside.
  3. While the noodles cook, briefly blanch the broccoli florets in the same boiling water for 2-3 minutes until bright green and tender-crisp. Drain immediately and shock in cold water to stop the cooking process.
  4. Make the Roux: In the large saucepan over medium heat, melt the 4 Tbsp of butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
  5. Add Liquids: Slowly pour in the warm milk, whisking vigorously to prevent lumps. Once smooth, stir in the chicken stock. Bring the mixture to a gentle simmer, stirring frequently. Reduce the heat to low and cook until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
  6. Cheese and Seasoning: Remove the sauce from the heat. Stir in the Dijon mustard, garlic powder, white pepper, and gradually add the grated Cheddar cheese, stirring until smooth and fully melted. Taste the sauce and add salt as needed.
  7. Combine Ingredients: Add the cooked noodles, blanched broccoli, and shredded cooked chicken to the cheese sauce. Fold gently until everything is evenly coated in the rich sauce.
  8. Transfer the entire mixture into the prepared casserole dish, spreading it out evenly.
  9. Prepare Topping: In a small bowl, combine the Panko breadcrumbs, melted butter, Parmesan, and smoked paprika. Sprinkle the topping evenly over the noodle mixture.
  10. Bake the casserole for 20 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crisp.
  11. Rest: Remove from the oven and let rest for 5-10 minutes before serving. This allows the sauce to set slightly.