Cheesy Baked Macaroni with minced chicken
These dish can be prepared in advance and keep in the freezer for weeks
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 litres water
- 1 tsp salt
- 2 Tbsp cooking oil
- 250 g elbow macaroni
- 350 g tomato pasta sauce (I used Prego)
- 150 g minced chicken (or whatever meat you like)
- 1 Tbsp black pepper
- 2 Tbsp dried Italian herbs
- Shredded parmesan and cheddar cheese
Instructions
- 1
Bring 2 litres of water to a boil and add 1 tsp salt
- 2
Add 2 Tbsp oil and 250g macaroni and stir
- 3
Cover and boil for 10 mins
- 4
Stop boiling and drain out the water
- 5
Set it aside to be completely drained of water
- 6
Add 350g tomato pasta sauce to a saucepan
- 7
Mix well and simmer on low heat
- 8
Once sauce starts to bubble, add 150g minced chicken
- 9
Stir the minced chicken on low heat until it turns white
- 10
Transfer the drained cooked macaroni into a pot
- 11
Pour the chicken pasta sauce into the pot of macaroni
- 12
Mix thoroughly and ensure that the macaroni is evenly coated with the sauce
- 13
Prepare baking dish or ramekin and scoop enough macaroni to fill the dish
- 14
Spread a generous amount of shredded cheddar and parmesan cheese on top before baking
- 15
Wrap the extras with cling wrap and freeze them. Whenever you want to eat, just defrost, add cheese and bake.
- 16
Bake in a pre-heated oven at 200C until the cheese melts