Baked Chicken Macaroni and Cheese

clock 20 minutes + 40 minutes bowl Serves 6


  • 1 Tbsp olive oil
  • 300g can corn kernels, drained
  • 125g mushrooms, sliced
  • 1 red capsicum, deseeded, chopped
  • 60g butter
  • ¹/₄ cup plain flour
  • 2 ¹/₂ cups milk
  • 1 cup grated tasty cheese
  • ¹/₂ cup grated Parmesan cheese
  • 250g spiral pasta, cooked, drained and kept hot
  • 1 small cooked chicken, skin removed, flesh shredded
  • ¹/₂ cup frozen peas, (optional)
  • 1 cup breadcrumbs
  • 2 Tbsp chopped parsley
  • Salad or steamed vegetables, to serve, if desired
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  • 1. Preheat oven to 180°C (160°C fan-forced).

  • 2. Heat oil in a large saucepan over medium heat. Sauté corn, mushrooms and capsicum for 2-3 minutes. Transfer to a bowl.

  • 3. In the same saucepan, melt the butter. Add the flour and stir. Cook for 1 minute, continuously stirring.

  • 4. Remove from heat and whisk in milk until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Reduce heat and simmer for 3 minutes. Stir in half of both cheeses until melted and combined.

  • 5. Remove from heat and add pasta, corn mixture, chicken and peas. Season to taste with salt and pepper. Pour into a 2L ovenproof dish.

  • 6. Combine remaining cheese, breadcrumbs and parsley in a small bowl. Sprinkle over the pasta. Bake for 25-30 minutes until golden. Serve with salad or steamed vegetables, if desired.

  • Tip: If preferred, use low-fat dairy products and a reduced-fat spread instead of butter

By Food to Love

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