Entrée: United States – One-Pan Baked Macaroni with Chicken Wings and Broccoli

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8–12 whole chicken wings (about 2 lb (900 g))
1 cup (100 g) macaroni
1 cup (90 g) broccoli florets
1 / 2 cup (35 g) button mushrooms, sliced
1 / 2 medium red onion, sliced
2 cloves garlic, minced
1 cup (113 g) shredded mozzarella cheese

Show original ingredient measurements

8–12 whole chicken wings (about 2 lb / 900 g)
1 cup (100 g) macaroni
1 cup (90 g) broccoli florets
1 / 2 cup (35 g) button mushrooms, sliced
1 / 2 medium red onion, sliced
2 cloves garlic, minced
1 cup (113 g) shredded mozzarella cheese

Instructions

1. Preheat oven to 200°C (400°F). Partially cook macaroni until just firm; drain and spread in an ovenproof pan.
2. Scatter broccoli florets, sliced mushrooms, sliced red onion and minced garlic over the macaroni.
3. Nest whole chicken wings on top of the pasta and vegetable bed.
4. Cover the pan and bake until wings are cooked through and vegetables are tender, about 35–45 minutes.
5. Uncover, sprinkle torn mozzarella over the top and return to the oven until the cheese melts and begins to brown.
6. Let rest briefly, then serve portions with a wing atop each serving of macaroni and vegetables.

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