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  • The Australian Women’s Weekly Food

    Pasta masters

    Aug 04, 2019 6 minutes

    CHICKEN MAC ‘N’ CHEESE

    PREP + COOK TIME 40 MINUTES SERVES 4

    400g macaroni
    300g broccoli, cut into florets
    4 rashers bacon, chopped
    2 cloves garlic, crushed
    50g butter, chopped
    1/3 cup (50g) plain flour
    1 litre (4 cups) milk
    1 cup (80g) finely grated parmesan
    2½ cups (400g) chopped barbecue chicken
    1 cup (120g) frozen peas
    ½ cup (35g) panko (Japanese) breadcrumbs
    20g butter, melted, extra
    2 tablespoons chopped fresh flat–leaf parsley
    1 cup (100g) grated mozzarella

    1 Preheat oven to 220°C/200°C fan. Oil a 3-litre (12-cup) ovenproof dish or pan.

    2 Cook macaroni in a large saucepan of boiling salted water until al dente. Add broccoli to pan; boil for 2 minutes. Drain macaroni and broccoli; transfer to a large bowl.

    3 Meanwhile, cook the bacon in a medium frying pan over medium heat for about 5 minutes or until browned lightly. Add the garlic; cook, stirring, until fragrant. Add to bowl.

    Melt butter in the same large saucepan

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