Beneath the topping of RecipeTin Eats’ irresistible mac and cheese lurks hidden healthy ingredients
I would eat mac and cheese every day if I could. But, sadly, traditional mac and cheese lacks some of those pesky food groups (protein, vegetables) you need to live a nutritious life.
So, let’s add them in! Really, it’s just a creamy pasta bake, but somehow everybody perks up when I tell them it’s mac and cheese (then, in a smaller voice, whisper “with chicken and broccoli”).
SOS checklist
- 12 ingredients or fewer (excluding oil, salt, pepper and water) ✔
- Less than $20 for 4 servings ✔
Ingredients
300g elbow macaroni, or other similar-sized pasta
1 large head of broccoli, cut into florets
1 tbsp cooking salt (to salt water)
Chicken and seasonings
500g chicken thigh fillets cut into bite-sized pieces
1 tsp garlic powder
½ tsp cooking salt
¼ tsp black pepper
cheese sauce
50g unsalted butter
½ onion, finely chopped
2 garlic cloves, finely minced
75g (½ cup) plain flour
500ml (2 cups) full-fat milk, hot – see note
500ml (2 cups) salt-reduced chicken stock, hot – see note
1 tsp cooking salt
¼ tsp black pepper
200g shredded colby (or tasty) cheese (2 cups, tightly packed)
Crunchy topping
¾ cup panko breadcrumbs
¼ tsp cooking salt
1½ tbsp extra virgin olive oil
Method
Step 1
Mix the crunchy topping ingredients together in a small bowl. Set aside.
Step 2
Toss the chicken with the seasonings in a small bowl.
Step 3
Preheat oven to 180C fan-forced (200C conventional).
Step 4
Cook the pasta in salted water according to the packet directions, adding broccoli for the last 3 minutes. Drain.
Step 5
While the pasta is cooking, melt the butter over medium-high heat in a pot large enough to add the cooked pasta later. Cook the onion and garlic for 1 minute. Add chicken and cook for 2-3 minutes, until the surface changes from pink to white but the inside is still raw. Turn the heat down to medium, stir in the flour and cook for 1 minute. Pour in half of the hot milk, giving it a good stir so the flour dissolves into the milk. Then pour in the remaining milk and all the stock while stirring.
Step 6
Add the salt and pepper and cook, stirring regularly so the base doesn’t catch, until the sauce is thick enough to coat the back of a wooden spoon, about 3 minutes.
Step 7
Add the cheese and stir until melted. Add the cooked pasta and broccoli and stir. Pour into a 23cm x 33cm ovenproof baking dish. Sprinkle the crunchy topping ingredients evenly over the top.
Step 8
Bake for 30 minutes or until the topping is golden brown. Remove from the oven and allow it to rest for 5 minutes, then serve.
Notes
- Starting with hot milk and stock is optional, but it speeds up the sauce thickening process. If you use fridge-cold milk and stock, it will add at least 5 minutes to the cooking time.
Continue this series
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RecipeTin Eats aka Nagi Maehashi is a Good Food columnist, bestselling cookbook and recipe writer.From our partners
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