Best Bacon Crumbed Chicken Mac & Cheese
with Roasted Sweet Potato and Tenderstem® Broccoli
Mac and cheese is a crowd-pleasing American dish with a deliciously cheesy sauce. The chicken breast and bacon crumb here makes it even better, taking it from just a regular mac and cheese to one of the best.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Sweet Potato
80 grams
Tenderstem® Broccoli
180 grams
Macaroni
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
90 grams
Mature Cheddar Cheese
(Contains: Milk)
240 grams
Diced British Chicken Breast
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Dijon Mustard
(Contains: Sulphites, Mustard)
10 grams
Chicken Stock Paste
60 grams
British Smoked Bacon Lardons
25 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
Not included in your delivery
20 grams
Butter
1.5 tbsp
Plain Flour
250 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Bring a large saucepan of water to the boil with ½ tsp salt for the macaroni.
Peel and chop the sweet potatoes into 2cm chunks. Cut the Tenderstem® into thirds.
Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.
When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.
When the pasta has 5 mins remaining, add the broccoli to the pan to cook for the remaining time.
Once cooked, drain the pasta and broccoli in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta sticking together.
Meanwhile, grate the cheese.
Pop a large frying pan on medium-high heat. Melt in the butter, then add the diced chicken and stir-fry until cooked through, 8-10 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Stir the flour into the chicken (see pantry for both amounts). Cook until it forms a paste, 1-2 mins - you've made a roux!
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the creme fraiche, Dijon mustard and chicken stock paste. Bring to the boil and simmer until thickened, 2-3 mins.
Once thickened, remove the sauce from the heat and stir in the Cheddar, cooked macaroni, broccoli and roasted sweet potato. Add a splash of water if it's a little thick. Season to taste with salt and pepper.
Preheat your grill to high. Transfer the macaroni to an ovenproof dish, then give the frying pan a wash.
Return the (now empty) frying pan to a high heat with a drizzle of oil.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once golden, add the breadcrumbs to the pan and stir until the bacon and breadcrumbs are combined.
Top the macaroni with the bacon crumb and transfer to the top shelf of your oven.
Grill until golden, 3-5 mins.
Share the mac and cheese between your serving bowls.
