THREE CHEESE MACARONI & CHEESE WITH BROCCOLI AND CHICKEN

INGREDIENTS
2 tablespoons olive oil
1 pound skinless boneless chicken breast
1 small onion chopped
8 ounces Elbow Macaroni
1 cup Broccoli florets fresh
4 tablespoons Butter
2 tablespoons Flour
2 cups Low-fat (1%) milk
1 cup Shredded sharp cheddar cheese
1/2 cup Shredded Gruyere cheese
1/4 cup Grated Parmesan cheese
1/2 teaspoon Salt
1/4 teaspoon Cayenne pepper
1/4 cup panko

DIRECTIONS
1. Heat a medium pan over medium to medium-high heat. Add extra virgin olive oil and chicken and season with salt/pepper. Sauté a couple of minutes and add onion. Cook for 5-7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
2. In a medium saucepan, cook macaroni according to package directions, until al dente, or still slightly firm. Drain well.
3. Fill another saucepan 3/4 full with water. Bring water to a boil, add broccoli, reduce heat to medium and cook until al dente; Drain and set aside.
4. Preheat oven to 375°. Grease an 8 x 8 inch glass baking dish.
5. In a medium saucepan, melt butter. Add flour, stirring 1 minute, until smooth. Gradually whisk in milk, stirring continually until thickened, about 3 minutes, remove from heat.
6. Reserve 1/2 cup cheddar cheese. Stir remaining cheddar, Gruyere, Parmesan, salt, and cayenne into sauce until cheeses melt. Add macaroni, chicken and broccoli to sauce. Pour into prepared baking dish.
7. Bake 15 minutes. Sprinkle top with reserved cheddar and bread crumbs. Bake 10 to 15 minutes, until bubbly.