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Cheese Meat Recipes

Mac “N” Cheese with Smoked Chicken and Sundried Tomato

Mac ‘n’ cheese – almost every household’s favourite recipe, a must have when it comes to comfort eating and somewhat my to-go recipe when facing a “mental-block”. Even having a pantry full of food and spices as well as obscene amount of cookery books, Iย  sometimes couldn’t shake off the feeling of “don’t know what to cook” and can somehow hear my nearest fast food joint, which was 5 minutes away, calling out my name. (Mind you it’s 5 minutes walking time!).ย  While many people wouldn’t find this to be a plus point, to me, living 5 minutes away from fast food haven is heavenly. ๐Ÿ™‚ Having said that, it is a constant battle for me not to step on the “slipery slope” of habitual fast food eating.

Obviously,ย  I could slip and slide every now and then. Plus the perfect excuse of homemade fast food is better than what you buy outside is my free pass to indulge in a sinful and cheesy thrill of carb-laden meal such as this one.

Mac “N” Cheese with Smoked Chicken and Sundried Tomatoes

(adapted generously from Nigella Express)

Prep time: 10 minutes

Cooking time: 15 minutes

Serves 4

Ingredients:

  • 200g (7 oz) macaroni
  • 250g (9 oz) shredded cheese (I’ve used a mix of cheddar & mozzarella)
  • 250ml (8 fluid oz) evaporated milk
  • 2 eggs
  • a pinch of ground nutmeg (or grating of a fresh one)
  • salt and pepper
  • 100g (4 oz) smoked chicken – about 1 small chicken breast worth
  • 50g (2 oz) sundried tomatoes

 

Note: The original recipe doesn’t have smoked chicken and sundried tomatoes. If you decide to omit these ingredients, increase the macaroni from 200g (7 oz) to 250g (8 oz).

Method:

  • Preheat the oven to 220 degrees C /428 degree F.
  • Cook the macaroni according to the packet instructions, drain and put back into the hot pan.

  • While pasta is cooking, prepare diced sundried tomatoes and smoked chicken. Set aside.

  • Put cheese, evaporated milk, eggs and nutmeg in a processor and blitz to mix. Alternatively, grate the cheese and mix everything by hand.

{evaporated milk}

  • Mix cheese sauce over the macaroni, smoked chicken and sundried tomatoes. Stir well and season with salt and pepper to taste.

  • Tip into a 25.5 cm (10 inches) diameter dish (wide and shallow is recommended by Nigella). Alternatively, you can fill it in a couple of ramekin or 20cm (8inched) cake pan lined with good parchment paper.

  • Bake in the preheated overn for about 10 – 15 minutes or until it is bubbling and blistering on top.

Mac “N” Cheese with Smoked Chicken and Sundried Tomatoes

(adapted generously from Nigella Express)

Prep time: 10 minutes

Cooking time: 15 minutes

Serves 4

Ingredients:

  • 200g (7 oz) macaroni
  • 250g (9 oz) shredded cheese (I’ve used a mix of cheddar & mozzarella)
  • 250ml (8 fluid oz) evaporated milk
  • 2 eggs
  • a pinch of ground nutmeg (or grating of a fresh one)
  • salt and pepper
  • 100g (4 oz) smoked chicken – about 1 small chicken breast worth
  • 50g (2 oz) sundried tomatoes

Note: The original recipe doesn’t have smoked chicken and sundried tomatoes. If you decide to omit these ingredients, increase the macaroni from 200g (7 oz) to 250g (8 oz).

Method:

  1. Preheat the oven to 220 degrees C /428 degree F.
  2. Cook the macaroni according to the packet instructions, drain and put back into the hot pan.
  3. While pasta is cooking, prepare diced sundried tomatoes and smoked chicken. Set aside.
  4. Put cheese, evaporated milk, eggs and nutmeg in a processor and blitz to mix. Alternatively, grate the cheese and mix everything by hand.
  5. Mix cheese sauce over the macaroni, smoked chicken and sundried tomatoes. Stir well and season with salt and pepper to taste.
  6. Tip into a 25.5 cm (10 inches) diameter dish (wide and shallow is recommended by Nigella). Alternatively, you can fill it in a couple of ramekin or 20cm (8inched) cake pan lined with good parchment paper.
  7. Bake in the preheated overn for about 10 – 15 minutes or until it is bubbling and blistering on top.


19 Comments

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Comments

  1. Ilke says

    February 21, 2011 at 10:56 am

    Love the bakeware! And how the mac’n’cheese looks good in it. I have tried Mac’n Cheese only twice in my 11 years in the US! I will have to give it a try this way… Have a great week!

    Reply
    • Emily says

      February 22, 2011 at 9:49 pm

      You have a lot of self-control, I see, hehe! Thanks for your comment and have a great week yourself. ๐Ÿ™‚

      Reply
  2. Lauren says

    February 21, 2011 at 4:48 pm

    Wow, this looks fabulously gooey and delicious. I love sundried tomatoes so I bet they are fantastic in this dish!

    Reply
    • Emily says

      February 22, 2011 at 9:51 pm

      The sundried tomatoes add a bit of tang to the mac ‘n’ cheese, great to balance the richness of the dish. I personally love that combo. ๐Ÿ™‚

      Reply
  3. Janna says

    February 21, 2011 at 9:55 pm

    This sounds DELICIOUS! I have a HUGE crush on sundried tomatoes, slow roasted tomatoes and really…just tomatoes in general. I will be trying this soon!

    Was it creamy? Traditional homemade mac n cheese calls for cooking the cheese with flour to make a sauce and then baking it in the oven. I can never get creamy. Instead I get grainy…

    Reply
    • Emily says

      February 22, 2011 at 9:48 pm

      It wasn’t creamy but more like a “bread pudding” texture.

      Grainy? Perhaps to much flour? Personally, if I go for a creamy texture, I love to add an egg whisk quickly (to avoid scramble egg) into the white sauce. ๐Ÿ™‚

      Reply
  4. Tiana says

    February 22, 2011 at 1:51 am

    This looks insanely mouth-watering! Crazy about the idea of using evaporated milk. Such a creamy and delicious ingredient. I’m definitely going to try it in my next baked pasta. Thanks!

    Reply
    • Emily says

      February 22, 2011 at 9:51 pm

      Hope you’ll enjoy it Tiana! ๐Ÿ™‚

      Reply
  5. Kita says

    February 22, 2011 at 3:24 am

    Oooh this looks so good. I just recently broke my BF’s velveeta only rule. Perhaps I can sneak this one in as well.

    Reply
    • Emily says

      February 22, 2011 at 9:50 pm

      Hehe, why not? ๐Ÿ˜‰

      Reply
  6. Heather says

    February 22, 2011 at 1:55 pm

    How much Smoked Chicken and Sundried Tomatoes do you add?

    Reply
    • Emily says

      February 22, 2011 at 9:45 pm

      Hi Heather,

      I’ve updated the recipe. Sorry about that!

      Reply
  7. Katerina says

    February 22, 2011 at 4:37 pm

    Using evaporated milk in Mac and cheese? I have never seen that before. Beautiful picture! What lens are you using?

    Reply
    • Emily says

      February 22, 2011 at 9:44 pm

      This is the main reason I’m attracted to this recipe – evaporated milk. It’s kinda unusual way of making mac ‘n’ cheese, don’t you think? And the lens I’m using is 18-200mm lens.

      Reply
  8. Molly R says

    February 22, 2011 at 5:12 pm

    Looks lovely and yummy. The recipe didn’t mention how much chicken or tomatoes to add. Do you rehydrate the tomatoes first?

    Reply
    • Emily says

      February 22, 2011 at 9:39 pm

      Hi Molly,

      No, I didn’t. I think the “sundried tomatoes” which I have used are the “semi” sundried ones. But I think any kind would be fine as long as they are not fresh ones. ๐Ÿ˜‰

      Reply
  9. Emily says

    February 22, 2011 at 9:40 pm

    Hi everyone,

    I have updated the recipe to include the weight of sundried tomatoes (2 oz)& smoked chicken (about 1 small chicken breast worth). Sorry about that! How can I exclude these ingredients that make this mac ‘n’ cheese extra special? ๐Ÿ™

    Reply
  10. Jessiker @ Jessiker Bakes says

    March 3, 2011 at 10:50 pm

    Wow!!! Talk about dinner right now!!

    Reply

Trackbacks

  1. yummy mac and cheese | kakb2 says:
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