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Chicken mac and cheese

  • 0:15 Prep
  • 0:40 Cook
  • 4 Servings


  • 300g dried rigatoni pasta
  • 400g broccoli, cut into small florets
  • 2 teaspoons olive oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 2 teaspoons wholegrain mustard
  • 4 cooked chicken thighs, cut into 2cm pieces
  • 3/4 cup frozen peas
  • 1 cup grated pizza cheese

Bechamel sauce

  • 50g butter
  • 1/4 cup plain flour
  • 2 1/2 cups milk


  • 1
    Preheat oven to 200°C/180°C 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.

Source: taste.com.au


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