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Photo of Chicken mac and cheese bake by WW

Chicken mac and cheese bake

Total Time
1 hr
25 min
35 min
Revamp a childhood favourite by adding some broccoli and chicken to create a meal that's even more delicious than you remember.


Dry pasta

200 g, (macaroni)


170 g, (1 head), cut into florets

Reduced fat oil spread

1 tbs

Brown onion

½ medium, finely chopped

Plain flour

1½ tbs

Skim milk

1½ cup(s), (375ml)

Chicken stock cube

1 individual, crumbled

Extra light cheddar cheese

½ cup(s), grated, (60g), grated

Frozen green peas

cup(s), thawed (80g)

Cooked skinless chicken breast

200 g, chopped

Dried breadcrumbs

25 g, (1/3 cup)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray four 1¾-cup (430ml) capacity ovenproof dishes with oil.
  2. 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.
  3. 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.
  4. 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.