Chicken & Mushroom Mac ‘N’ Cheese

Chicken & Mushroom Mac ‘N’ Cheese

Ready in 30 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, October 21, 2018.


Mac N’ Cheese

  • ½ bag baby spinach
  • 1 tomato
  • ½ pack elbow pasta
  • 1 pack chicken and capsicum grind
  • 1 pack sliced mushrooms
  • 125g frozen peas
  • 1 pack cheese sauce
  • ½ pack panko breadcrumbs
  • ½ pack shaved Parmesan cheese

Have Handy

  • olive oil
  • pepper
  • salt


  1. Preheat oven to 200°C. Bring a large pot (with a lid) of salted water to the boil.
  2. Prep veggies While water comes to the boil, roughly chop spinach and dice tomato 1cm.
  3. Cook pasta Cook pasta in pot of boiling water for 6-8 minutes, stirring occasionally, until just tender. Reserve ½ cup pasta water, then drain. Return to pot and toss with a little oil, so pasta doesn’t stick together.
  4. Cook chicken and mushrooms Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken and capsicum grind for about 4 minutes, stirring, until starting to colour. Add mushrooms and cook for 3-4 minutes further, until tender. Remove from heat and stir through spinach, tomato, peas and ½ tsp salt.
  5. Combine mac ‘n’ cheese Add veggies and grind to pot of pasta, along with reserved pasta water and cheese sauce. Mix to combine and season to taste. Pour into an oven dish (about 23 x 23 cm).
  6. Cook mac ‘n’ cheese Sprinkle breadcrumbs and Parmesan cheese over pasta. Bake for 5 minutes, then turn grill to high and grill for 1-2 minutes, until crust is golden brown and crispy.
  7. Serve divide mac ‘n’ cheese between plates.

Nutritional Information

Energy 2517 kj
602 kcal
Protein 49.6g
Carbohydrate 63.1g
Fat 19.3g