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Chicken mac and cheese
Chicken mac and cheese
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Elevate mac and cheese with succulent chicken.
Ingredients:
  • 300g dried rigatoni pasta
  • 400g broccoli, cut into small florets
  • 1 small brown onion, finely chopped
  • 11.80 gm wholegrain mustard
  • 4 cooked chicken thighs, cut into 2cm pieces
  • 187.50 ml frozen peas
  • 250.00 ml grated pizza cheese
  • 50g butter
  • 62.50 ml plain flour
  • 643.75 gm milk
Instructions:
  • Preheat oven to 200°C/180°C fan-forced. Cook pasta with broccoli in boiling salted water as per packet instructions until tender. Drain and return to the pan.
  • Heat oil in a pan over medium heat. Sauté onion and garlic for 3 minutes until onion is softened.
  • In a saucepan over medium heat, melt butter. Add flour and stir with a wooden spoon for 1 to 2 minutes until bubbly. Slowly pour in milk while continuing to stir.
  • Bring the mixture to a boil, then reduce heat to medium. Stir and cook for 4 to 5 minutes until thickened. Season with salt and pepper to taste.
  • Combine the bechamel sauce and mustard with the onion mixture and bring to a gentle boil. Lower the heat and simmer for 1 minute. Mix in the chicken, peas, and half of the cheese. Stir for 2 to 3 minutes until everything is heated through. Toss the chicken mixture with the pasta and broccoli gently to combine.
  • Transfer the pasta mixture into a 6cm deep, 8-cup ovenproof dish. Sprinkle with the remaining cheese and bake until golden, around 20-25 minutes. Serve hot.

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