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


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  • 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)



  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.


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