Garlic Chicken Mac ’n’ Cheese Recipe — Creamy Comfort Dinner

Garlic Chicken

• 1 ½ tbsp oil (avocado, sunflower or canola)
• 3 chicken breasts sliced into strips
• pinch salt
• pinch freshly ground black pepper
• ¼ tsp paprika
• ¼ tsp garlic salt
• 2 cloves minced garlic

Mac n Cheese:

• 400 g (14 oz) elbow macaroni
• 2 ½ tbsp unsalted butter
• 1 large onion finely chopped
• 3 tbsp plain flour
• 600 ml (2 1/2 cups) full-fat milk
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 100 g (about 1 cup) cheddar cheese grated
• 90 g red Leicestershire cheese grated
• 35 g mozzarella cheese grated
• 120 g panko breadcrumbs
• pinch salt and pepper
• ½ tsp paprika
• 1 tbsp oil (for the panko)
• small bunch fresh parsley chopped, to garnish

• Preheat the oven to 190°C/375°F (fan). Put a large pan of water on to boil for the macaroni.
• Heat 1½ tbsp oil in a large frying pan over medium-high heat. Add the chicken, a pinch of salt and pepper, ¼ tsp paprika and ¼ tsp garlic salt. Cook for about 5 minutes until the chicken is almost done, then add the minced garlic and cook 2–3 more minutes. Transfer to a board and slice into chunks.
• When the water is boiling, cook the macaroni according to the packet instructions. Drain in a colander.
• In the same frying pan, melt the butter over medium heat. Add the finely chopped onion and cook for about 5 minutes until softened.
• Stir in the flour so it coats the onion, then add the milk a splash at a time, whisking between additions to avoid lumps. Continue cooking and stirring until the sauce thickens. Season with ¼ tsp salt and ¼ tsp pepper, then stir in half the cheddar and all the red Leicestershire until melted. Turn off the heat.
• Combine the cooked macaroni and sliced chicken in a large ovenproof dish and pour over the cheese sauce. Stir to combine, then sprinkle the remaining cheddar and the mozzarella over the top.
• In a bowl, mix the panko with a pinch of salt and pepper, ½ tsp paprika and 1 tbsp oil to lightly coat. Scatter the panko evenly over the mac and cheese.
• Bake for 25–30 minutes until the top is golden and the dish is bubbling. Sprinkle with chopped parsley and serve hot.

Nutrition