Mac and cheese with chicken and broccoli

Ingredients:

• 280 g of pasta horns
• 2.5 cups broccoli florets, cut into 2.5cm pieces
• 1 skinless, boneless chicken breast, cut into 2.5cm pieces (about 220g)
• 2 tablespoons unsalted butter
• 2 cups of milk
• 2 tbsp. premium flour
• 1 teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• 1 cup sharp cheddar, grated
• 1/4 cup grated Pecorino Romano cheese
• 1/4 tbsp. grated parmesan

Preparation:

1. Bring a large saucepan of salted water to a boil over high heat. Add the pasta and broccoli and cook for 5 minutes; the pasta will be only half cooked. Set aside 1 cup of water, drain the rest, and return the pasta and broccoli to the pan.
2. Meanwhile, season the chicken with salt and black pepper. Heat 1 tablespoon of butter in a large skillet over medium heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes; set aside.
3. Place the pot with the pasta and broccoli over low heat. Add the milk, flour, mustard, Worcestershire sauce, 1 teaspoon salt, and the remaining 1 tablespoon butter. Bring to a simmer and cook, stirring, until the sauce thickens and the pasta is al dente, 3-5 minutes. Turn off the heat, add the cheddar, pecorino romano, Parmesan, fried chicken, and 1/4 cup of the pasta cooking water. Stir until the cheese melts. Gradually whisk in the remaining cooking water until the sauce is velvety smooth. Serve the mac and cheese hot.