Cheesy Broccoli Mac with Crispy Chicken Tenders

Creamy mac and cheese gets a hearty upgrade with roasted broccoli and golden pan-fried chicken tenders, all brought together with savory caramelized onion.

Let's cook

1. Bring a medium pot of salted water to a boil. Chop about 1 cup of broccoli into small florets and dice half a small onion.
2. Add the broccoli florets to the boiling water and cook for 3 minutes until just tender. Use a slotted spoon to remove and set aside, keeping the water boiling for the pasta.
3. Add the mac and cheese pasta to the same boiling water and cook according to the box directions, then drain. Prepare the cheese sauce using the packet, butter, and a splash of the pasta water per box instructions. Stir the cooked broccoli into the finished mac and cheese and keep warm.
4. While the pasta cooks, heat 1 tablespoon of cooking oil in a skillet over medium heat. Add the diced onion with a pinch of salt and cook for 5-6 minutes, stirring occasionally, until soft and lightly golden. Push onions to the side of the pan.
5. Season 2-3 frozen chicken tenders with salt, pepper, and a pinch of your choice of dried spices (garlic powder, paprika, or Italian seasoning work great). Add them to the same skillet and cook for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
6. Stir the caramelized onions into the cheesy broccoli mac and transfer to a bowl.
7. Slice the chicken tenders and lay them on top of the mac. Season with a final crack of black pepper and serve immediately.