I’m sorry its been such a long time since I last posted but I’m back with a new and delicious recipe for you all the try.
We had this for dinner last week I think it was and I wasn’t so sure that I’d like it; macaroni cheese is my favourite dinner but I didn’t think adding chicken and leeks would work…I was wrong! It was very yummy and I think I had seconds!
This is the exact recipe which I’m putting on.
Ingredients
- 2 Butcher’s selection chicken breasts, sliced
- 2 leeks, sliced
- 2 tsp vegetable oil
- 300g macaroni
- 400 ml skimmed milk
- 2 tbsp. cornflour
- 20g butter
- 80g Asda 50% less fat mature cheddar, grated
- 40g parmesan, grated
- 1 tsp cayenne pepper
- 2 tbsp. Asda panko breadcrumbs
- 2 tsp dried thyme
Method
- Preheat oven to 200C / 180C Fan / Gas 6.
- Toss the chicken, leeks and oil together on a baking tray. Cook for 20 minutes until the chicken is done through.
- Cook the pasta to the pack instructions and drain.
- Mix 2 tbsp. 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.
- Toss the macaroni and cheese sauce through the chicken and leeks, sprinkle on the breadcrumbs and thyme and bake for 15 minutes until golden and bubbling.
Now in my opinion, that’s a lot of effort for a normal mac ‘n’ cheese with chicken and leeks! You can either use this recipe or you can do what we did. We made our usual macaroni cheese (you can find our cheese sauce on this blog), cooked the chicken and leeks and mixed them all together. Simple!