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Chicken Mac and Cheese
Rating:
Created by:
QAST
Total time:
75 min
Prep time:
20 min
Cooking time:
55 min
Serves:
15
- Chrissy Buzzard
Category:
Tags:
Ingredients
2.5cupsraw macaroni
1kgchicken breast
1/4cupwater
1410g tinbaby carrots
1420g tingreen peas
200gfrozen, chopped spinach
500mlreduced-fat milk
200greduced-fat, shredded cheese
125glight cream cheese
1pinchblack pepper
1pinchsalt
Method
- Preheat oven to 180 degrees Celcius.
- Cook macaroni as per instructions on packet. Once cooked set aside on large plate to cool.
- Whilst macaroni is cooking, place raw chicken breasts in oven proof dish and put into oven (no oil or seasoning).
- Cook chicken for 40 min or until cooked through and juices are clear. Allow to slightly cool, then cut into desired sized pieces.
- Chop carrot into desired size pieces.
- Add spinach, milk and water to a blender and blend until smooth
- Add blended spinach, milk and water to a saucepan, add cheese and cream cheese, stir until smooth over a medium heat.
- Add cooked macaroni, cooked chicken, peas and carrot to mixture, sprinkle lightly with salt.
- Reduce heat, mix thoroughly, cook for five minutes covered.
- Dish out into desired containers and serve or freeze for up to 2 months.
Recipe description
This yummy take on a traditional Mac and Cheese is packed full of bright colour, flavour and bright veggies.
Variations
- Carrots, peas and spinach can be substituted for fresh, frozen or tinned.
- Vegetables can be substituted with other vegetables.
- Low fat milk can be replaced by powdered skim milk (made up as per packet instructions).
- Protein content can be increased for high school students by increasing cooked chicken to 800g.
- If planning to freeze, cook macaroni to al dente (firm to the bite) – it will reheat better.
