Ingredients

• 6 oz. uncooked elbow macaroni
• 3 cups prechopped broccoli florets
• 3 bacon slices, chopped
• 12 oz. skinless, boneless chicken breasts, cut into 1/2-inch pieces
• 1 tsp. kosher salt, divided
• 1 Tbsp. minced fresh garlic
• 1/8 tsp. ground turmeric
• 1-1/4 cups 1% low-fat milk
• 1 cup unsalted chicken stock (such as Swanson)
• 1/4 cup plus 1 tsp. all-purpose flour
• 5 oz. sharp Cheddar cheese, shredded (about 1-1/4 cups)

Instructions

1. Preheat broiler to high. Cook pasta according to package directions, omitting salt and fat. Add broccoli to pan during last 2 minutes of cooking. Drain.
2. Cook bacon in a large ovenproof skillet over medium-high heat, stirring occasionally, 4 minutes or until browned. Remove bacon with a slotted spoon, reserve 1-1/2 tsp. drippings in skillet. Sprinkle chicken with 1/4 tsp. salt. Cook chicken in hot drippings 4 minutes. Sprinkle with garlic; cook, stirring occasionally, 2 minutes. Sprinkle with turmeric; cook, stirring often, 30 seconds.
3. Whisk rogetehr milk, stock, four, and remaining salt; add to skillet. Bring to a boil, stirring often. Cook 2 minutes or until thickened. Stir in pasta mixture and 2 oz. cheese. Top with bacon and remaining cheese. Broil 2 minutes.