Grown up mac and cheese

I've been meaning to make this dish for a long time. I saw it years ago in a video and wrote down the recipe. In the last month, I've been putting it on my list while meal planning and for some reason, it keeps getting knocked off. I finally got round to cooking it today and boy, it's delicious. It's certainly not your regular Kraft box mac and cheese. I like to think that I'm being a little healthier by adding spinach and tomatoes.

Here's the recipe:

Ingredients:

• 250g elbow macaroni pasta
• 1 cup chicken in bite-sized pieces
• 1/2 cup diced onion
• 250g semi-soft cheese with garlic and herbs (like a Boursin)
• 1 and 2/3 cup milk
• 1 tablespoon plain flour
• 1 cup shredded cheddar cheese
• 2 cups baby spinach
• 1 cup grape tomatoes, halved
• Salt and pepper to taste
• Parsley to garnish (optional)

Instructions:

• Heat a pot of salted water to boiling and add in the macaroni pasta. Allow these to cook while making the rest of the dish.
• Heat a drizzle of olive oil in medium-high frying pan and add diced onions and chicken. Cook for 6-7 minutes, or until chicken is cooked through.
• Combine milk & flour in a bowl.
• Remove pan from heat and add semi-soft cheese, add a little of the milk and flour mixture and stir until it has melted.
• Return pan to medium heat and add the milk and flour mixture to pan. Cook until sauce thickens, about 3 minutes.
• Remove pan from heat, add in cheddar cheese. (NOTE: If you don’t have semi-soft cheese, add in an extra cup of cheddar cheese here.) Stir through until cheddar cheese is melted.
• Stir in spinach and let the heat from the mixture wilt the spinach. Stir through tomatoes. Season with salt and pepper to taste.
• Add cooked, drained pasta to skillet.
• Serve in bowls. Garnish with parsley. Enjoy

If you do make this, be sure to post pictures for me to see either on Instagram - be sure to tag me with @langshipley or on my Daz In The Kitchen Facebook page.

© This work is copyrighted to Invest-Ex and Destiny's Fortunes Pty Ltd


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