Chicken mac and cheese bake
200 g, (macaroni)
170 g, (1 head), cut into florets
Reduced fat oil spread
½ medium, finely chopped
1½ cup(s), (375ml)
Chicken stock cube
1 individual, crumbled
Reduced-fat 15% cheddar cheese
½ cup(s), grated, (60g), grated
Frozen green peas
⅔ cup(s), thawed (80g)
Skinless chicken breast, grilled or barbecued
200 g, chopped
25 g, (1/3 cup)
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray four 1¾-cup (430ml) capacity ovenproof dishes with oil.
- Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add the broccoli in the last 2 minutes of cooking. Drain.
- Meanwhile, melt the spread in a medium saucepan over medium heat. Add the onion and cook, stirring, for 3–5 minutes or until softened. Add the flour and cook, stirring, for 1 minute. Gradually whisk in the milk. Add the stock cube and stir over low heat for 5 minutes or until mixture boils and thickens. Remove from heat and stir in the cheese.
- Combine the pasta, broccoli, peas, chicken and cheese sauce in a large bowl. Season with salt and freshly ground black pepper. Divide mixture among prepared dishes. Sprinkle with breadcrumbs and spray lightly with oil. Bake for 20 minutes or until crisp and golden. Serve.