Don't ask me why I call them Conies... my family has just always called them that. I think it probably stems back to being a kid and not being able to pronounce macaroni and they came out "conies". I'll have to ask my mom to know for sure... haha! But in our house, shell macaroni is called conies.
This was pretty quick and easy to whip up for dinner and it was yummy, and most importantly - kid approved!!
2 chicken breasts (cooked and diced into bite size pieces)
2.5 (dry) cups of shell macaroni
2 cups broccoli florets
1/2 cup onion (diced)
3 tbsp. butter
3 tbsp. flour
2.5 cups milk
2 cups shredded cheddar cheese
1/4 grated parmesan cheese
salt and pepper to taste
Boil your conies for about 8 minutes, then add your broccoli florets and boil for another 2 minutes. (You'll be making your sauce while these are boiling). Once done, set aside until sauce is complete.
Put your butter into a deep skillet over medium heat, then add your onion and let it cook and get soft for a few minutes. Add the flour to the butter/onion mixture until the onions are coated completely - let that cook for another minute or two. Add in the milk to make your roux. Stir with a wire whisk until the mixture is smooth. Add in your salt and pepper and let this simmer to thicken up.
When it's thick enough to coat the back of a spoon, add in your cheese. Stir until the cheese is fully melted.
Stir in the conie/broccoli mixture, add in your cooked chicken and voila! Cheesy conies with broccoli and chicken!