1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Bacon and chicken macaroni cheese

  • 0:15 Prep
  • 1:00 Cook
  • 6 Servings


  • 500g Coles RSPCA Approved Chicken Breast, trimmed
  • 350g penne pasta
  • 175g hickory smoked bacon, rind trimmed, coarsely chopped
  • 1 tsp olive oil
  • 3 spring onions, trimmed, sliced
  • 1 garlic clove, crushed
  • 60g butter, chopped
  • 1/4 cup (35g) plain flour
  • 3 cups (750ml) milk
  • 100g grated smoked cheddar
  • 1 cup (120g) frozen peas
  • 1 1/2 cups fresh breadcrumbs, made from Coles Bakery Stone Baked Sourdough


  • 1
    Preheat oven to 200C. Cook the chicken in a medium saucepan of boiling water over medium heat for 10 minutes. Transfer to a plate and set aside until cool enough to handle. Use two forks to shred the chicken.
  • 2
    Cook the pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain. Place the pasta in a large heatproof bowl.
  • 3
    Meanwhile, heat a non-stick frying pan over medium heat. Cook the bacon for 5 mins or until crispy. Transfer the bacon and chicken to the pasta. Heat the oil in the same pan. Add the onion and garlic and cook for 2 mins. Transfer to the pasta mixture.
  • 4
    Melt the butter in a medium saucepan over medium heat. Add the flour and cook for 1-2 mins. Remove from the heat. Gradually add the milk, stirring continuously until smooth. Return mixture to a medium heat. Cook, stirring continuously, for 5-8 mins or until the sauce boils and thickens. Stir in the cheese until melted. Season.
  • 5
    Pour the cheese sauce over the pasta mixture. Add the peas and stir to combine. Season. Pour the pasta mixture into a 5cm-deep, 20cm x 30cm baking dish. Sprinkle with breadcrumbs. Bake for 25-30 mins or until the top is golden and crispy and filling is bubbling.

Source: taste.com.au


Please enter your comment!
Please enter your name here