What a week. I’ve been poorly, both kids have been poorly. Work has been missed. School has been missed. Appetites have been lost. It’s all been a bit topsy turvy, so it was a relief to get back to normal this weekend and do some cooking and baking. Lovely husband bought me Annie Bell’s Baking Bible – woah, now there’s a baking book and a half. I loved it from the moment I saw it, and chose to make Blueberry and Orange Muffins, which were delish, and look, I even managed to find the recipe for you here. I have long been a fan of Annie Bell and this is a super book for the home baker.
Today we caught up with old friends who live out in the countryside, which was lovely. It’s always nice to have a breather from London. Seeing our five (between us) children playing and growing up together is a joy. Seeing my friend’s large and well-stocked larder, however, is not a joy as I am proper jealous.
Macaroni Cheese with Chicken and Rosemary
One of the things busy parents are always on the lookout for are simple pasta dishes for a family meal. We are all huge fans of macaroni cheese, but I started thinking about how it could be tweaked, plus made a bit simpler without having to make a white sauce each time, which can be a faff if you’re just trying to get Dinner On The Table. This recipe just uses crème fraîche – use half-fat if you like – and works a treat.
This rather moreish pasta dish, which you could also make using penne, rigatoni (or whatever really) is a great dish for a Monday night after a roast chicken on a Sunday, because you can use leftover cooked chicken. Which we like.
Note that stages 1 and 2 could be done in advance and left to rest (refrigerate the chicken once it’s cool if necessary) until you are ready to make the whole dish. I’m a big fan of stage-by-stage cooking, and using the windows of time available while the children are occupied, as you know!
What you need
300g macaroni (which you can cook in advance)
Approx 150g leftover roast chicken, or two medium-sized chicken breasts
400ml crème fraîche
½ clove of garlic, crushed
A sprig of rosemary, leaves removed and finely chopped
2 handfuls of grated cheese – Monterey Jack, strong Cheddar, Gruyère all good
Salt and freshly ground pepper
What to do
- Cook the macaroni or other pasta according to the instructions on the packet. Once cooked, drain and set aside.
- Meanwhile, if you need to cook the meat from scratch, slice each chicken breast into smallish pieces (bite-size for kids), heat a griddle pan or frying pan, add a dash of olive oil and sauté until cooked through. Set aside.
- Pre-heat the oven to 200˚C/180˚C (Fan)/gas 6
- Put the crème fraîche into a non-stick saucepan and set over a gentle heat. Add the rosemary and garlic, stir, and bring to a simmer.
- Add the cooked chicken and the cheese and season (go gently if serving to toddlers). Remove the pan from the heat and add the cooked pasta, stirring it together well.
- Pour into an ovenproof dish, top with a bit more grated cheese (you could also add some ready-made breadcrumbs if you have some, or scatter on a bit more chopped rosemary) and bake for 18-20 minutes until golden and bubbling. Nice served with green beans.