Mac n Cheese Butter Chicken

An easy and delicious recipe using Puck Shredded Cheddar & Mozzarella

  • DIFFICULTY Easy
  • COOKING TIME < 1 hour
  • CUISINE American
  • A RECIPE FROM PUCK

  • 1 Tablespoon Butter
  • 250 Grams (gm) Chicken, chopped
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1 Onion, finely chopped
  • 1 Tablespoon Flour
  • 1 1/2 Cups Milk
  • 1/2 Cup Butter Chicken Sauce
  • 300 Grams (gm) PUCK Shredded Cheddar & Mozzarella
  • 200 Grams (gm) Pasta, cooked
  • 100 Grams (gm) PUCK Shredded Cheddar & Mozzarella, extra topping
  • 1 Tablespoon Coriander, for garnish

Instructions

Step

1
Melt butter in a non stick pan over medium heat

Step

2
Season with salt and pepper and sauté chicken on both sides for 10 minutes until cooked. Remove cooked chicken and set aside.

Step

3
Add onion to the pan and fry until soft.

Step

4
Add flour and gradually whisk in the milk to avoid crumbling.

Step

5
Add the butter chicken sauce and whisk.

Step

6
Add Puck Shredded Cheddar & Mozzarella and continue whisking until melted.

Step

7
Stir in the cooked chicken and elbow pasta

Step

8
Sprinkle more cheese on top and bake in a preheated oven at 180 C for 15 minutes.

Step

9
Garnish with chopped coriander and serve.

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