Tuscan chicken mac ’n cheese

Take your mac ’n cheese to the next level with this rich and extra creamy spin on it! Take a shortcut with store-bought rotisserie chicken.

 30 minutes

Serves 4

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • Glug olive oil
  • 2 Tbsp (30ml) butter
  • ½ pack (120g) sun-dried tomato in oil, chopped and 2 Tbsp(30ml) of oil reserved (optional)
  • 2-3 tsp (10-15ml) PnP chopped garlic
  • ¼ cup (60ml) flour 
  • 3 cups (750ml) milk 
  • 1 cup (250ml) chicken stock 
  • 1 cup (125g) grated Emmenthal or mozzarella + extra for topping
  • ½ cup (60g) grated cheddar
  • Half or 2-3 portions rotisserie chicken, shredded 
  • 400g pasta of choice (shells, penne or macaroni elbows work well), cooked according to packet instructions
  • Salt and milled pepper
  • 1 punnet (250g) cherry tomatoes, halved (optional)
  • Handful chopped parsley
  • Basil and vine tomatoes, for serving (optional)

 

Method:

  1. Heat oil in a large pot over medium heat.
  2. Add butter, reserved sun-dried tomato oil and garlic and cook until fragrant.
  3. Add flour and cook for 1 minute, stirring continuously.
  4. Slowly pour in milk and wine or chicken stock, stirring as you go, and cook for about 2 minutes or until sauce thickens slightly.
  5. Stir in cheese until smooth.
  6. Add shredded chicken, cooked pasta, fresh and/or sun-dried tomatoes and parsley. Season well.
  7. Sprinkle over extra cheese and place under the grill for 8-10 minutes or until golden-brown and bubbly.
  8. Garnish with basil and vine tomatoes just before serving.

 

Good idea: You can also use half a rotisserie chicken and save leftovers for chicken mayo sandwiches.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Asian chicken salad

You can substitute the sesame oil for regular vegetable oil – or chilli oil if you’re looking for an extra kick.

Malaysian beef rendang

The secret to getting this curry just right is the toasted coconut. It adds a delicious flavour and body to the sauce.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.