Speedy mac and cheese with smoky bacon crumbs
Add some punch to traditional mac and cheese with the inclusion of smoky bacon, chicken and broccolini (and no added cooking time!).
Ingredients
- 400 gelbow macaroni pasta
- 50 gbutter
- 25 gplain flour
- 1 tspmustard powder
- 1 lreduced-fat milk
- 300 gchopped cooked chicken
- 1 bunchbroccolini, chopped
- 80 gfrozen peas
- 1corncob, kernels removed
- 3green shallots, thinly sliced
- 160 gnorco tasty shredded cheddar
- 20 gpanko breadcrumbs
- 3rashers shortcut bacon, finely chopped
- 2 ½gm smoked paprika
Directions
- 1
Cook the pasta in a large saucepan of boiling salted water, following packet instructions, until al dente. Drain.
- 2
eanwhile, melt the butter in a saucepan over medium heat until foaming. Add the flour and cook, stirring, for 1 minute or until bubbling. Stir in the mustard. Remove from heat. Gradually whisk in the milk until smooth. Return to medium-low heat for 5 minutes or until the mixture thickens.
- 3
Stir in chicken, broccolini, peas, corn and two-thirds of the shallot. Cook for 1-2 minutes, until warmed through. Stir in half the cheese. Season well.
- 4
Preheat the oven grill on high. Combine the pasta and chicken mixture in a large baking dish. Combine panko, bacon, paprika and remaining cheese. Sprinkle over pasta mixture. Spray with oil. Grill for 4-5 minutes or until golden and melted. Sprinkle with the remaining shallot.