Chicken mac and cheese

Chicken mac and cheese


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
cholesterolContent: 55.3 grams protein
sodiumContent: 184 milligrams cholesterol

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