Chicken mac ’n’ cheese

Australian Women’s Weekly NZ - - CONTENTS -


400g mac­a­roni 300g broc­coli, cut into flo­rets 4 rash­ers ba­con, chopped 2 cloves gar­lic, crushed 50g but­ter, chopped ⅓ cup (50g) plain flour 1 litre (4 cups) milk 1 cup (80g) finely grated parme­san cheese 2½ cups (400g) re­served chopped cooked chicken from Salt and Pep­per Chicken with Crunchy Car­rot Salad (see recipe, left) 1 cup (120g) frozen peas ½ cup (35g) panko (Ja­panese) bread­crumbs 20g but­ter, melted, ex­tra 2 ta­ble­spoons chopped fresh flat-leaf pars­ley 1 cup (100g) grated moz­zarella cheese

1 Pre­heat oven to 220°C (200°C fan-forced). Oil a 3-litre (12-cup) oven­proof dish or pan. 2 Cook mac­a­roni in a large saucepan of boil­ing salted water un­til al­most ten­der. Add broc­coli to pan; boil for 2 min­utes. Drain mac­a­roni and broc­coli; trans­fer to a large bowl. 3 Mean­while, cook the ba­con in a medium fry­ing pan over medium heat for about 5 min­utes or un­til browned lightly. Add the gar­lic; cook, stir­ring, un­til fra­grant. Add to bowl. 4 Melt but­ter in the same large saucepan over medium-high heat. Add the flour; cook, stir­ring, for 1 minute or un­til bub­bling. Grad­u­ally stir in milk. Cook, stir­ring, un­til mix­ture boils and thick­ens. Stir in parme­san; sea­son to taste. Trans­fer to bowl with mac­a­roni; stir in chicken and peas un­til com­bined. Sea­son to taste. Trans­fer mix­ture to oven­proof dish. 5 Com­bine bread­crumbs, ex­tra but­ter, pars­ley and moz­zarella in a small bowl; sprin­kle over pasta mix­ture in dish. 6 Bake for about 10 min­utes or un­til browned lightly. Suit­able to freeze. Not suit­able to mi­crowave.

Chicken mac ’n’ cheese

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