Chicken Mac and Cheese
Creamy Chicken Mac and Cheese made with leftover roast chicken, Cheddar, mozzarella, and a homemade garlic cheese sauce. Easy, comforting family dinner.
Servings 4 People
Calories 754kcal
Ingredients
- 400 g Cooked Chicken Shredded
- 40 g Butter
- 1 Teaspoon Garlic Puree
- 40 g Plain Flour
- 500 ml Whole Milk
- 200 g Cheddar Cheese grated
- 150 g Mozzarella Cheese grated
- 1 Tablespoon English Mustard
- 1 Teaspoon Mixed Herbs
- Pinch of salt and Black Pepper
- 200 g Macaroni Pasta
Instructions
- Cook the pasta according to the packet instructions, drain, and set aside.200 g Macaroni Pasta
- Preheat the oven to 180 degrees C (fan-assisted).
- Melt the butter and garlic puree over low heat in a large pan.1 Teaspoon Garlic Puree, 40 g Butter
- Add the flour and whisk for a few minutes until it’s a smooth ball and all of the flour is incorporated.40 g Plain Flour
- Add the milk, a bit at a time, whisking until smooth before adding more.500 ml Whole Milk
- Once all of the milk is added, bring to a simmer.
- Simmer for 3 minutes, whisking constantly.
- Stir in the mustard and mixed herbs.1 Tablespoon English Mustard, 1 Teaspoon Mixed Herbs
- Remove from the heat.
- Stir in most of the cheeses (leaving some to top).
- Add salt and pepper to taste.
- Add the pasta and chicken and stir until it’s all coated in cheese sauce.
- Tip into an oven-proof dish.
- Sprinkle on the rest of the cheese.
- Bake for 20-25 minutes until the top is golden brown and the sauce is bubbling.
Video
Notes
This recipe is great for using leftover chicken, but if yours is fresh, drizzle with olive oil, season with salt and pepper, and bake in the oven until cooked through before shredding when cool. I just pull it apart with my fingers.