I was watching My Kitchen Rules the other night and I saw the nasty girls from WA make a ‘mac and cheese’ – and I thought to myself that this might be a dish that my little man would like (and also my husband). They both love pasta – and it would give me the opportunity to hide a few good things in there too.
This ‘mac and cheese’ is nothing like that stuff that they serve at American Caffeterias – it’s make with fresh veggies, delicious smoked chicken and a wonderfully rich cheese sauce… made from scratch! You won’t find any artificial colours or flavours here!
Seriously – I’ve never seen ‘orange’ cheese here in Australia and I think there is a reason why!
SMOKED CHICKEN MAC AND CHEESE
2 cups of macaroni
1 smoked chicken breast
1 brown onion
3 stalks of celery
2 small carrots
1 cup of cream
2 cups of chicken stock
2 cups of cedar cheese
1/2 cup of gouda cheese
1/4 cup of mozerella cheese
2 cups of sourdough breadcreams
1 clove of garlic
oil olive
sea salt and cracked black pepper
Into a pot of boiling water, place two cups of macaroni and follow the instructions on the packet to cook. Drain and set aside whilst the sauce is made.
Into another pot, place a drizzle of olive oil and brown the onion, celery and carrot until soft. Add the cream and chicken stock and then bring to the boil. Once boiling, whisk the cheese into the mixture and reduce the heat to a simmer.
Brake up the smoked chicken breast and add the chicken and the pasta into the sauce. Toss the breadcrumbs in olive oil, garlic, salt and pepper and then top the mac and cheese with the breadcrumbs. Place the dish in the oven until the breadcrumbs have browned and then serve.
