So, I have this amazing recipe for a simple chicken pasta, that’s a bit like macaroni cheese (the Aussie version – I have not tried the US version). I was gifted it by a friend, and up to this point, I still have it as a photo of a handwritten recipe, which is what I use to cook it (when I can’t remember it off the top of my head).
I generally make it in a deep square baking dish, but I have also made it in “party form”, which you can see in the picture here. By “party form” I mean that I made it in little muffin papers for kids (and adults) to take at a party. It’s pretty popular (if I do say so, myself).
- 2 cups dried macaroni
- 1/4 cup plain flour
- 50g butter
- 2 cups chicken stock
- 1 cup cream
- 2 cups grated cheese
- 1 cup peas (optional, but I like 1 vegetable in it)
- 1.5 cups shredded roast chicken
- 1 tsp salt
- 3/4 cup diced bacon
- 1/4 cup grated parmesan
- 1 tbsp bread crumbs
- Preheat oven to 200°C (180°C fan forced).
- Boil macaroni in a large pot with salted water. Drain and leave to side.
- In a large pot, add flour and butter. Stir until you have a smooth paste.
- Slowly (about 1/4 cup at a time) add the chicken stock, stirring between until you get a smooth mixture before adding the next lot. At the end this will be a liquid, with no lumps.
- Add cream and continue to stir.
- Add 1.5 cups of cheese and salt and keep stirring until it has all melted into mixture.
- Add peas, chicken and bacon – keep stirring.
- If pot is large enough, add the cooked pasta back into this mix and stir for a few more minutes. Pour all into a large baking dish.
- If pot is not large enough, pour pasta into baking dish first. Then add the chicken, cheese and pea mixture on top. Stir this into the pasta while in the baking dish.
- Top with remaining 1/2 cup of grated cheese, the sprinkle bread crumbs and parmesan on top.
- Bake in oven for 1 hour, or until top has become a golden, cheesy crust.
- Eat while hot!
You can also prep this dish and pop it into the fridge instead of the oven if you’re into preparing meals in advance (lasts 2 days).
This is also good to take to lunch the next day if you have any leftovers.