Baked macaroni cheese with chicken

    55 min

    Adding chicken to this family favourite transforms it into a satisfying meal. Keep it healthy by serving with a green salad.

    72 people made this

    Serves: 4 

    • 300g macaroni
    • 200g chicken breast fillet
    • 200ml single cream
    • 250ml semi-skimmed milk
    • pinch of ground nutmeg
    • 100g mature Cheddar, grated
    • 25g Parmesan, grated
    • salt and freshly ground black pepper

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Preheat the oven to 200°C (gas 6). Bring a large pan of lightly salted water to the boil. Tip in the macaroni, and cook for 3 minutes less than it says on the packet instructions.
    2. Cook the chicken breast in a non-stick frying pan over a low heat for 10 minutes, turning once. Season, then remove from the pan.
    3. Pour the cream into the frying pan and bring to the boil, scraping the bottom with a wooden spatula to incorporate any browned bits. Add the milk, nutmeg and salt and pepper to season and heat gently. Cut the chicken into small dice.
    4. Drain the macaroni, tip back into the pan, and add the diced chicken, grated Cheddar and the creamy milk mixture. Mix well.
    5. Pour into a lightly buttered 1.5 litre ovenproof dish or four 375ml individual dishes. Sprinkle over the Parmesan and bake a large dish for 30 minutes, or individual dishes for 20 minutes, until golden brown.


    *Cooked, leftover roast chicken or cooked ham would be ideal for this dish. Also add 150g mushrooms, thinly sliced and sautéed, if wished. *For extra flavour, rub the bottom and sides of the baking dish with half a clove of garlic before adding the macaroni.

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (11)

    Write a review

    Click on stars to rate
    See all 17 collections