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Bacon and chicken macaroni cheese
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Indulge in classic baked mac and cheese perfection.
Ingredients:
  • 500g Chicken Breast, trimmed
  • 350g penne pasta
  • 175g hickory smoked bacon, rind trimmed, coarsely chopped
  • 4.60 gm olive oil
  • 3 spring onions, trimmed, sliced
  • 60g butter, chopped
  • 35g plain flour
  • 750ml milk
  • 100g grated smoked cheddar
  • 120g pea
  • 375.00 ml fresh breadcrumbs, made from Stone Baked Sourdough
Instructions:
  • 1. Preheat the oven to 200C. 2. Simmer the chicken in boiling water for 10 minutes in a medium saucepan over medium heat. 3. Transfer the chicken to a plate and let it cool. 4. Shred the chicken using two forks.
  • Boil the pasta in salted water until al dente according to package instructions. Drain and transfer to a large heatproof bowl.
  • Heat a non-stick pan over medium heat. Cook bacon until crispy, about 5 minutes. Transfer bacon and chicken to the pasta. In the same pan, heat oil and cook onion and garlic for 2 minutes. Add to the pasta mixture.
  • In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes. Remove from heat. Gradually stir in the milk until smooth. Return to medium heat and cook for 5-8 minutes, stirring constantly until the sauce boils and thickens. Finally, melt in the cheese, season to taste, and enjoy!
  • Drizzle the cheese sauce over the pasta mixture, then fold in the peas gently. Season to taste. Transfer the mixture into a 5cm-deep, 20cm x 30cm baking dish. Sprinkle with breadcrumbs. Bake for 25-30 minutes until the top turns golden and crispy, and the filling bubbles.

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