Instructions

1. Preheat oven to 350F degrees.
2. Butter a 9×13 baking dish and set aside.
3. Bring a large pot of water to a rapid boil and cook the rotini just until al dente- about 3 minutes less than what the box recommends. (It will finish cooking in the oven!) Drain the pasta, saving the pasta water, and put the cooked rotini in a large bowl.
4. Bring the pasta water back to a boil and blanch the broccoli 2 minutes or just until the broccoli is bright green and crisp tender; drain the broccoli and add it to the bowl of pasta. Add the shredded chicken as well.
5. In a clean pot, melt the butter and add the flour, whisking constantly over medium heat for 1 minute just until foamy and starting to brown. Slow whisk in the milk, a little bit at a time, until all the milk had been added. Bring the sauce to a simmer and cook, stirring occasionally, until the sauce is thickened. Add the season salt, garlic powder, paprika, ground mustard, black pepper and kosher salt. Stir in the grated cheese and stir until all the cheese is melted and the sauce is nick and gooey! Remove from the heat and pour into the bowl with the pasta, broccoli and chicken. Stir until everything is incorporated.
6. Transfer the mac and cheese to the buttered baking dish. Top with the halved cherry tomatoes.
7. Make the bread crumb topping by melting the butter in the microwave for 40 second. Stir in bread crumbs, Italian seasoning and kosher salt. Sprinkle the topping evenly over the macaroni and cheese.
8. Bake, uncovered, in a preheated oven for 25-30 minutes or until mac and cheese is bubbly and golden on top.
9. Remove from oven and let sit for 5 minutes before serving. Enjoy!