Friday, 31 May 2013

Macaroni Chicken and Cheese Bake

Yet another recipe you probably thought you couldn't eat on a diet!

Unlike a typical macaroni cheese, there is hardly any fat in the sauce so as it heats up it separates, so don't think you've done anything wrong if it doesn't look right when cooked.
This dish is actually better the next day when it's cold, the sauce sets and becomes creamy and the flavours develops.
Just cut it into portions and have with a salad or as a snack.

Syn free if the cheese is your daily healthy A

Serves 6

Preheat oven 200c, 400f, gas mark 5


300g dried macaroni
2 skinless boneless chicken breasts chopped
6 spring onions chopped
2 garlic cloves finely chopped
8 oz mushrooms sliced
200g cherry tomatoes
400ml vegetable stock
4 tbsp tomato puree
200g quark
1 tsp English mustard
2 eggs beaten
180g full fat cheese or 240g reduced fat cheese
salt and pepper


Cook the macaroni as per packet instructions.
Brown the chicken in a pan with frylight, then add the spring onions, mushrooms and garlic, salt and pepper fry for 4 minutes.
Mix the cooked macaroni into the chicken mixture.
Add the cherry tomatoes.
Mix together the stock, tomato puree, quark, mustard, and eggs, pour into the pasta, add half the cheese and mix together.
Sprinkle the rest of the cheese over the top and bake for 30 minutes, till golden and cooked through.

Let cool, then refrigerate over night and slice into 6 portions.

You can eat it when its hot, but i personally prefer it cold.

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