Chicken macaroni bake is a very old family favourite, which we first started making when our kids were small! This is a little bit of indulgence we enjoy once in a while. We've never changed this recipe, some things are better left unaltered! Comfort food without too much guilt!
Ingredients:
500g Macaroni
Salt
25g Low Fat Margarine or Butter
1 large onion, sliced
40g Plain Flour
450ml Chicken stock (make using Knorr stock cube)
5ml Mixed dried herbs
Meat from 1 small cooked chicken, chopped
Freshly ground black pepper
75g Cheddar Cheese, grated
Method:
- Preheat oven to Gas Mk 6, 200 degrees
- Cook the macaroni in salted water according to packet instructions. Drain thoroughly, rinse and then drain once again. Leave to one side until needed.
- Melt the margarine and fry the onion until light golden brown.
- Stir in the flour and cook for 1 minute
- Gradually add the chicken stock, bring to a boil and boil for 2 minutes
- Stir in the herbs, chicken meat, salt, pepper and half the grated cheese.
- Place two thirds of the macaroni into a greased casserole dish, pour on the sauce, then cover with remaining macaroni.
- Sprinkle on the remaining cheese and bake in a preheated oven for about 40 minutes until bubbling hot and the cheese topping is golden brown.
- Serve with a nice crisp salad.
This is also great cold the next day, or can be reheated!
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