Mac’n’Cheese with Pulled BBQ Chicken

and Broccoli

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Instructions

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1 Boil macaroni

Preheat the oven to 200°C/180°C fan. Bring a large pot of salted water to the boil. Once boiling, add the macaroni and cook for 7-8 min until 'al dente'. Drain.

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2 Make cheese sauce

Heat a pan over a medium heat. Add the butter and flour and cook, stirring continuously, for 1 min or until a paste has formed. Gradually whisk in the milk and cook for 3-5 min further or until the sauce has thickened. Take the pan off the heat and add both types of grated cheddar. Mix until smooth. Season with salt.

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3 Top and bake

Grate the Parmesan and combine it with the panko bread crumbs in a bowl. Add a drizzle of olive oil and a grind of black pepper. Combine the macaroni and the cheese sauce and pour the lot into a baking dish. Top with the panko and Parmesan crumble. Bake for 15 min until crispy and golden.

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4 Start pulled chicken

Meanwhile, heat a pan over a medium heat with a drizzle of oil. Fry the chicken with a pinch of salt for 3 min per side or until golden. Reduce the heat to low. Add the chipotle, smoked paprika and water, cover with a lid and cook for 10-12 min.

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5 Boil broccoli

Meanwhile, rinse the broccoli and separate it into florets. Cook the broccoli florets in a pot of salted boiling water for 5 min or until tender. Drain once cooked.

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6 Finish pulled chicken

Once the chicken is cooked, remove the pan from the heat and, using two forks, pull the chicken until it's fully shredded. Add the barbecue sauce and give everything a good mix up. Serve alongside the mac'n'cheese and broccoli.

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle powder!

Pro tip

Prepare the mac'n'cheese in advance up until step 3. Store in the fridge and bake just in time for dinner!

This one's hard to resist!

Cooking Time: 45 min

Cals 1414.0 · Prot 94.2 · Carbs 149.1 · Fat 49.4

Ingredients

Number of people

For casserole

Macaroni pasta 250.00 Grams
Salted butter 30.00 Grams
All purpose flour 15.00 Grams
Full fat milk 600.00 ML
Grated cheddar cheese white 60.00 Grams
Grated cheddar cheese orange 90.00 Grams
Salt 1.00 Tsp
Parmesan 30.00 Grams
Panko bread crumbs 20.00 Grams
Olive oil 1.00 Tbsp
Black pepper 0.50 Tsp

Chicken

Chicken thighs, boneless skinless 500.00 Grams
Vegetable oil 1.00 Tbsp
Salt 0.50 Tsp
Chipotle powder 2.00 Grams
Smoked paprika powder 2.00 Grams
Water 50.00 ML
Barbecue sauce 40.00 Grams

To serve

Broccoli 300.00 Grams

This one's hard to resist!

Cooking Time: 45 min

Cals 1414.0 · Prot 94.2 · Carbs 149.1 · Fat 49.4

Instructions

photo

1 Boil macaroni

Preheat the oven to 200°C/180°C fan. Bring a large pot of salted water to the boil. Once boiling, add the macaroni and cook for 7-8 min until 'al dente'. Drain.

photo

2 Make cheese sauce

Heat a pan over a medium heat. Add the butter and flour and cook, stirring continuously, for 1 min or until a paste has formed. Gradually whisk in the milk and cook for 3-5 min further or until the sauce has thickened. Take the pan off the heat and add both types of grated cheddar. Mix until smooth. Season with salt.

photo

3 Top and bake

Grate the Parmesan and combine it with the panko bread crumbs in a bowl. Add a drizzle of olive oil and a grind of black pepper. Combine the macaroni and the cheese sauce and pour the lot into a baking dish. Top with the panko and Parmesan crumble. Bake for 15 min until crispy and golden.

photo

4 Start pulled chicken

Meanwhile, heat a pan over a medium heat with a drizzle of oil. Fry the chicken with a pinch of salt for 3 min per side or until golden. Reduce the heat to low. Add the chipotle, smoked paprika and water, cover with a lid and cook for 10-12 min.

photo

5 Boil broccoli

Meanwhile, rinse the broccoli and separate it into florets. Cook the broccoli florets in a pot of salted boiling water for 5 min or until tender. Drain once cooked.

photo

6 Finish pulled chicken

Once the chicken is cooked, remove the pan from the heat and, using two forks, pull the chicken until it's fully shredded. Add the barbecue sauce and give everything a good mix up. Serve alongside the mac'n'cheese and broccoli.

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle powder!

Pro tip

Prepare the mac'n'cheese in advance up until step 3. Store in the fridge and bake just in time for dinner!

Ingredients

Number of people

For casserole

Macaroni pasta 250.00 Grams
Salted butter 30.00 Grams
All purpose flour 15.00 Grams
Full fat milk 600.00 ML
Grated cheddar cheese white 60.00 Grams
Grated cheddar cheese orange 90.00 Grams
Salt 1.00 Tsp
Parmesan 30.00 Grams
Panko bread crumbs 20.00 Grams
Olive oil 1.00 Tbsp
Black pepper 0.50 Tsp

Chicken

Chicken thighs, boneless skinless 500.00 Grams
Vegetable oil 1.00 Tbsp
Salt 0.50 Tsp
Chipotle powder 2.00 Grams
Smoked paprika powder 2.00 Grams
Water 50.00 ML
Barbecue sauce 40.00 Grams

To serve

Broccoli 300.00 Grams
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