Chicken mac and cheese

Chicken mac and cheese

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How do you improve mac and cheese? Add chicken.

The ingredient of Chicken mac and cheese

  1. 300g dried rigatoni pasta
  2. 400g broccoli, cut into small florets
  3. 2 teaspoons olive oil
  4. 1 small brown onion, finely chopped
  5. 1 garlic clove, crushed
  6. 2 teaspoons wholegrain mustard
  7. 4 cooked chicken thighs, cut into 2cm pieces
  8. 3/4 cup frozen peas
  9. 1 cup grated pizza cheese
  10. 50g butter
  11. 1/4 cup plain flour
  12. 2 1/2 cups milk

The instruction how to make Chicken mac and cheese

  1. Preheat oven to 200u00b0C/180u00b0C fan-forced. Cook pasta in a large saucepan of boiling salted water, following packet directions, adding broccoli for last 3 minutes of cooking, or until tender. Drain. Return pasta and broccoli to pan.
  2. Meanwhile, heat oil in a pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened.
  3. Make bechamel sauce: Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Gradually stir in milk.
  4. Bring to the boil. Reduce heat to medium. Cook, stirring, for 4 to 5 minutes or until mixture thickens. Season with salt and pepper.
  5. Add bechamel sauce and mustard to the onion mixture. Bring to the boil. Reduce heat to low. Simmer for 1 minute. Add chicken, peas and half the cheese. Stir for 2 to 3 minutes or until heated through. Add chicken mixture to pasta and broccoli. Toss gently to combine.
  6. Spoon pasta mixture into a 6cm deep, 8-cup capacity ovenproof dish. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden. Serve.

Nutritions of Chicken mac and cheese

fatContent: 840.324 calories
saturatedFatContent: 38.1 grams fat
carbohydrateContent: 16.7 grams saturated fat
sugarContent: 64.8 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 55.3 grams protein
sodiumContent: 184 milligrams cholesterol

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