Mac and cheese with chicken and leeks

Mac and cheese with chicken and leeks

Use different veggies to make this dish your own

, 01 March 2017

(13 votes)

Mac and cheese with chicken and leeks

  • 40 Mins

  • Serves: 4

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Nutritional Info
Each 480g serving contains

  • Energy

    2510KJ

    600KCAL

    30%

  • Fat

    11.5g

    low

    16%

  • Saturates

    5.3g

    low

    27%

  • Sugars

    8.6g

    low

    10%

  • Salt

    0.96g

    low

    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

  • 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.