500g jar HEINZ [SERIOUSLY] GOOD™ Tasty Cheddar Macaroni Cheese Sauce
¼ cup panko breadcrumbs
¼ tsp smoked paprika (optional)
½ cup grated Parmesan Cheese
Preheat oven to 190°C. Cook San Remo Macaroni Elbows in lightly salted, boiling water for 8-10 minutes until just tender. Drain. Return macaroni to saucepan.
While pasta is cooking heat a dash of oil in a frying pan. Add onion and cook over medium heat until onion softens. Add chicken and bacon. Cook for 5 minutes. Add mushrooms and continue cooking until mushrooms are soft and chicken is cooked. Add to macaroni.
Pour HEINZ [SERIOUSLY] GOOD™ Tasty Macaroni Cheese Sauce over macaroni and stir to combine. Spoon into an ovenproof dish.
Mix panko crumbs, paprika and Parmesan cheese together and sprinkle over macaroni cheese. Bake for 15-20 minutes until macaroni cheese is hot and the top is golden.