Recipes
Recipes

Mac and cheese with chicken and leeks

Use different veggies to make this dish your own

Use different veggies to make this dish your own

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(18 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.20 per serving

Nutritional Information

Each 480g serving contains

Energy
2510kj
600kcal
30%
Fat
11.5g
Med
16%
Saturates
5.3g
Med
27%
Sugars
8.6g
Med
10%
Salt
0.96g
Med
16%
of your reference intake.
Typical energy values per 100g:
523kJ/125kcal

Ingredients

2 Butcher's Selection Chicken Breasts, sliced

2 leeks, sliced

2 tsp vegetable oil

300g macaroni

400ml skimmed milk

2tbsp cornflour

20g butter

80g Asda 50% Less Fat Mature Cheddar, grated

40g Parmesan, grated

1tsp cayenne pepper

2tbsp Asda Panko Breadcrumbs

2tsp dried thyme

Method

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Toss the chicken, leeks and oil together on a baking tray. Cook for 20 mins until the chicken is cooked through.
3
Cook the pasta to the pack instructions and drain.
4
Mix 2tbsp of the milk with the cornflour. Melt the butter in a pan, add the rest of the milk and bring to a 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.
5
Toss the macaroni add cheese sauce through the chicken and leeks, sprinkle on the breadcrumbs and thyme and bake for 15 mins until golden and bubbling.