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, I  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!).  While many people wouldn’t find this to be a plus point, to me, living 5 minutes away from fast food haven is heavenly. :) Having said that, it is a constant battle for me not to step on the “slipery slope” of habitual fast food eating.

Obviously,  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.

 

 

 

19 thoughts on “Mac “N” Cheese with Smoked Chicken and Sundried Tomato

  1. 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!

    • 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. :)

  2. 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…

    • 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. :)

  3. 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!

    • 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.

    • 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. ;)

  4. 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? :(

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