Mac and cheese with chicken and leeks
- 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
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 is cooked 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 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 add cheese sauce through the chicken and leeks, sprinkle on the breadcrumbs and thyme and bake for 15 mins until golden and bubbling.