Tuesday, 08 September 2015 08:57

Chicken Cauliflower and Macaroni Cheese

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Chicken Cauliflower and Macaroni Cheese






Serves:  4




Cooking and Preparation Time: 35 minutes






  • 500 g packet macaroni, preferably wholemeal
  • 1 tablespoon oil
  • 1 medium onion, diced
  • 1 tablespoon chicken stock powder
  • 500 mls water
  • 1 teaspoon ground nutmeg
  • 1/2 cauliflower roughly chopped
  • 200 g grated light cheese
  • 2/3 cup arrowroot or corn flour
  • 500g chicken breast fillet cut into a 2cm dice
  • 1/4 cup freshly chopped basil or parsley
  • 150 g extra grated light cheese for the top




















  • Cook the pasta as per packet instructions.
  • Heat a large pan, add the oil and onions and saute for 2-3 minutes.
  • Mix in the stock powder, water, nutmeg and cauliflower.
  • Bring to boil and simmer for 5 minutes.
  • Combine the grated light cheese and the arrowroot or cornflour, making sure the cheese is well coated.
  • Remove from the heat and add the cheese and flour mix - it will thicken.
  • Add the diced chicken and chopped herbs.
  • Grease a large roasting tin (or a lasagne dish fo a small er recipe).
  • Add the drained cooked pasta and top with the sauce (don't worry if the chicken is not completely cooked at this stage, it will finish cooking in the oven).
  • Make sure the pasta and sauce are well combined in the tray and top with the extra grated light cheese.
  • Bake at 200 degrees for 20 minutes or until the top is golden brown.



Read 1168 times Last modified on Tuesday, 08 September 2015 09:30

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