Mac’n’Cheese with Chicken and Garden Peas

Mac'N'Cheese with Chicken and Peas

Mac’N’Cheese with Chicken and Peas

It’s been a lazy Sunday afternoon of watching TV cooking programmes, which developed into a craving for Mac’N’Cheese! 

There was left over roast chicken in the fridge so I decided to use it up to add some protein to the meal. I also didn’t have any ‘macaroni’ so used good old penne instead! This wasn’t a traditional Mac’N’Cheese recipe, but definitely hit the spot…

Mac'N'Cheese with Chicken and Peas

Mac’N’Cheese with Chicken and Peas

Ingredients

  • 500g penne pasta (or Macaroni if you want to be traditional!)
  • 1 tbs oil
  • 1 white onion (roughly chopped)
  • 2 tbs butter
  • 3 tbs plain flour
  • 500 ml milk
  • 150g mature cheddar cheese
  • half a wheel of Camembert cheese
  • left over roast chicken (about 3 thighs roughly chopped)
  • 2 hand-fulls of frozen peas
  • 2 slices of wholemeal bread (blitzed into breadcrumbs)
  • salt and pepper to taste

Method

  • Boil pasta until al-dente
  • While pasta is cooking, sauté onion in the oil in casserole dish that can be put into the oven
  • When onions are softened, add butter, salt and pepper
  • Once the butter has melted stir in the flour and cook out for a couple of minutes
  • Add milk and simmer until slightly thickened
  • Add cheddar cheese and stir until melted
  • Add the chicken and cooked, drained pasta and peas. Mix it all up so everything is evenly distributed
  • Rip up the Camembert and dot it all over the top of the pasta
  • Spread the breadcrumbs on top and bake in the oven for 10-15 minutes or until the bread crumbs have gone crispy.
  • Serve with a side of vegetables to lighten up the meal a little. We had roasted carrots!
Mac'N'Cheese with Roasted Carrots

Mac’N’Cheese with Roasted Carrots

This calorie laden meal has been extremely satisfying but not something that will feature in the weekly meal plan as it is incredibly rich! I liked the blend of Cheddar and Camembert cheeses as they were very distinct from each other. The peas in the dish helped to lighten the meal a little and the roasted carrots brought some colour and additional texture that was lacking. I have to say that the breadcrumb topping wasn’t as crunchy as I would have liked so maybe would skip it altogether next time!

All in all, it took 30 minutes to cook. For the carrots, I basically washed them and cut into big batons then threw them in a roasting tin with a few smashed garlic cloves and some oil. They were roasting in the oven while I cooked the pasta so everything was ready at the same time. There is loads left over for lunch/dinner tomorrow too so maybe next time I’ll use less pasta!

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3 thoughts on “Mac’n’Cheese with Chicken and Garden Peas

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