You may also like
Categories:
chicken breasts leeks vegetable oil macaroni milk cornflour butter Cheddar cheese Parmesan cheese cayenne pepper breadcrumbs thyme
Viewed: 15 - Published at: 9 years agoIngredients
- 2 chicken breasts, sliced
- 2 leeks, sliced
- 2 teaspoons vegetable oil
- 300 g macaroni
- 400 ml skim milk
- 2 tablespoons cornflour
- 20 g butter
- 80 g mature cheddar cheese, grated
- 40 g parmesan cheese, grated
- 1 teaspoon cayenne pepper
- 2 tablespoons panko breadcrumbs
- 2 teaspoons dried thyme
Method
- Preheat the oven to 200C/180C Fan/Gas 6.
- Toss the chicken, leeks, and oil together on a baking tray. Cook for 20 mins until the chicken done through.
- Cook the pasta to the pack instructions and drain.
- Mix 2tbsp of the milk with the cornflour. Melt the butter in a pan, add the rest of the milk, and bring to the boil. Whisk in the cornflour mix and cook for 2 mins to thicken. Take off the heat, add the cheeses and cayenne and season with black pepper. Let the cheese melt, then stir to combine.
- Toss the macaroni and cheese sauce through the chicken and leeks, sprinkle on the breadcrumbs and thyme and bake for 15 mins, until golden and bubbling.
