POLOKWANE – There’s nothing like a delicious bowl of cheesy mac and cheese and it’s even better with added chicken pieces.
What’s for Dinner calls it ‘Mac and cheese with a twist’. They also suggest doubling the ingredients on this one, it’s that good. Hints of paprika and red pepper are sure to excite your taste buds.
Ingredients
- 200g durum wheat macaroni
- 15ml sunflower oil
- 10ml crushed garlic
- 1 onion, diced
- 1 red pepper, diced
- 2.5ml Robertsons Paprika
- 400g chicken fillet, sliced
- 200ml water
- 400ml milk
- 2 x KNORR Three Cheese Pasta Sauce
- 15ml parsley, freshly chopped
- 3/4 cup cheddar cheese, grated
Method
- Bring a large pot of salted water (1.2 lt water with 7.5 ml salt) to the boil and cook the macaroni until al dente (cooked but still firm to the bite) then drain and set aside
- Heat oil in a large pot or deep pan and fry the garlic, onion, red pepper and paprika until soft
- Add the chicken fillet and fry until well browned on all sides
- Add the water and milk and stir in the contents of the sachet of KNORR Three Cheese Pasta Sauce
- Allow to simmer on a low heat for 15 minutes stirring occasionally then stir through the chopped parsley
- Combine the sauce with the cooked macaroni and transfer to a serving dish and sprinkle with cheddar cheese and serve immediately
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