The Ultimate Mac Cheese
| Serves 4-6
|| Prep Time 15 minutes
|| Cook Time 15-20 minutes
225g San Remo Macaroni Elbows
1 small onion, finely chopped
200g boneless and skinless chicken breast, diced
3 rashers bacon, chopped
100g button mushrooms, trimmed and sliced
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.