This creamy chicken macaroni cheese (or mac and cheese, as it is known in America) is easy to make and made extra tasty by including 2 types of cheese. A simple and quick weekday meal.
The main thing:
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Fill a large saucepan with water and two stock cubes and bring to a boil. Cook the macaroni in the boiling water, and drain as soon as it is al dente.
Peel and finely chop the onion and garlic cloves. Remove any excess fat and sinew from the chicken breasts and cut them into cubes.
Heat some olive oil in a large frying pan and fry the chicken cubes in it until they are golden brown and cooked through. Transfer the chicken to a bowl and reheat the large frying pan.
Melt the butter in the frying pan and sauté the onion and garlic for a few minutes. Add the flour in one go and stir well. Let the roux cook for a few minutes to remove the floury taste.
Gradually add the milk and mix with a whisk until smooth. Let it simmer gently for a few minutes. Stir in both types of grated cheese. Once the cheese has melted, return the fried chicken to the pan.
Stir in the macaroni and mix well. Season with salt and pepper and garnish with fresh parsley, if desired. Enjoy your dinner!
Which kind of cheese is best to use?
You can use many different types of grated cheese for this macaroni cheese. Try mature cheddar, Emmental, Gruyère or mozzarella.
Can I use other types of pasta?
The clue’s in the name, classic macaroni cheese is made with curved (or elbow) macaroni. You can replace this with other small pasta types, such as penne or fusilli.