Macaroni Cheese with Chicken, Bacon and Vegetables …
Prep time: 
Cook time: 
Total time: 
Serves: 6
Ingredients …
  • 250g macaroni (dried and uncooked)
  • 8 pieces shortcut bacon (or 4 rashers bacon), chopped
  • 5 shallots, thinly sliced
  • 1 cup breadcrumbs (I used Rice Crumbs)
  • ½ cup grated cheese
  • ½ cup parmesan cheese
  • 3 cups barbecue chicken meat (remove skin and bones and shred)
  • 1 punnet cherry tomatoes (cut in quarters)
  • 1 ½ cups frozen peas
  • 100g baby spinach leaves, roughly chopped
  • Sauce:
  • 100g butter
  • 4 tablespoons plain flour (I used gluten free)
  • 2 cups milk (I used Light Milk)
  • 1 ½ cups grated cheese
  • 1 teaspoon wholegrain mustard
Method …
  1. Cook pasta in a large saucepan of boiling, salted water until tender. Drain and set aside.
  2. While the pasta is cooking, spray a frypan with a little cooking spray. Over a medium heat, add the bacon and cook for 5 – 7 minutes or until just crispy. Add the shallots and cook for 1 minute (be careful not to overcook). Remove from the heat and allow to cool slightly. Place the bacon mixture in a bowl and add the breadcrumbs, ½ cup grated cheese, ½ cup parmesan cheese and toss to combine. Set aside until needed.
  3. To make the sauce, melt the butter in a saucepan over a gentle heat. Remove from the heat and stir in plain flour. Return pan to the heat, add the milk and whisk over a medium heat until sauce thickens. Add cheese and mustard and stir through until cheese melts.
  4. Place the cooked macaroni in a large bowl. Stir through the chicken, cherry tomatoes, frozen peas (no need to pre-cook as they will cook in the oven), baby spinach leaves and cheesy white sauce.
  5. Spoon into large baking dish or 6 individual large ramekins. Top with bacon/breadcrumb mixture and bake for 20 – 25 minutes at 180C until topping is golden brown.
Recipe by Mrs Organised at