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…
- 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
- 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!
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!