Baked chicken macaroni cheese

How To Baked chicken macaroni cheese

Baked chicken macaroni cheese - Macaroni and cheese also called "mac and cheese" in American English; "macaroni pie" in Caribbean English and "macaroni cheese" in the United Kingdom, Australia, Canada, and New Zealand is a dish of English origin, consisting of cooked macaroni pasta and cheese, most commonly Cheddar cheese, though it can also incorporate other ingredients, such as bread crumbs, meat and vegetables.
Traditional macaroni and cheese is a casserole baked in the oven; however, it may be prepared in a sauce pan on top of the stove or using a packaged mix. It is considered an American comfort food.

Baked chicken macaroni cheese Ingredients

• 1 tablespoon olive oil
•  310g can corn kernels
•  125g mushrooms, sliced
•  1 red capsicum, seeded, chopped
•  60g butter
•  1/4 cup plain flour
•  2 1/2 cups milk
•  1 cup grated tasty cheese
•  1/2 cup grated parmesan cheese
•  Spiral pasta, cooked, drained and kept hot
•  1 small barbecue chicken, skin removed, flesh shredded
•  1/2 cup frozen peas (optional)
•  1 cup fresh breadcrumbs
•  2 tablespoons chopped parsley
•  Salad or steamed vegetables to serve, if desired

Steps And Instruction For Cooking Baked chicken macaroni cheese

1. Step  1 Preheat oven to moderate, 180C.
2. Step 2
   Heat oil in a large saucepan on medium. Saute corn, mushrooms and capsicum for 2-3 mins. Transfer to a bowl.
3. Step 3
   Melt butter in same saucepan over medium heat. Stir in flour and cook for 1 min, stirring.
4. Step 4
   Remove from heat and whisk in milk until smooth. Return to heat and cook, stirring until sauce boils and thickens. Reduce heat and simmer for 3 mins. Stir in half of both cheeses until melted and combined.
5. Step 5
   Remove from heat and add pasta, chicken and vegetables and season to taste. Pour into a 2-litre ovenproof dish.
6. Step 6
   Sprinkle with combined remaining cheese, crumbs and parsley. Bake for 25-30 mins until golden. Serve with salad or steamed vegetables, if desired.

Baked chicken macaroni cheese Additional Information

History
Pasta and cheese casseroles have been recorded in cookbooks as early as the 14th century's Liber de Coquina, one of the oldest medieval cookbooks. It is an Italian dish of parmesan and pasta but known in England in the 14th century, where a cheese and pasta casserole known as makerouns was recorded in the famous medieval English cookbook, the Forme of Cury, which was written in the 14th century.It was made with fresh, hand-cut pasta which was sandwiched between a mixture of melted butter and cheese. The recipe given (in Middle English) was "Take and make a thynne foyle of dowh. and kerve it on peces, and cast hem on boillyng water & seeþ it wele. take chese and grate it and butter cast bynethen and above as losyns. and serue forth." ("Make a thin foil of dough and cut it in pieces. Put them in boiling in water and seethe them well. Grate cheese and add it with butter beneath and above as with losyns [a dish similar to lasagne], and serve.")

The first modern recipe for the dish was included in cookery writer Elizabeth Raffald's 1769 book The Experienced English Housekeeper. Raffald's recipe is for a Béchamel sauce with cheddar cheese—a Mornay sauce in French cooking—which is mixed with macaroni, sprinkled with Parmesan and baked until bubbly and golden. The famous British Victorian cookbook Mrs Beeton's Book of Household Management included two recipes for the dish. One recipe states that "The macaroni, (which should be "tender but perfectly firm, no part being allowed to melt, and the form entirely preserved" – lest one be tempted to cook it for so long it actually disintegrated) is then topped with more cheese, pepper and breadcrumbs, before receiving a final dose of melted butter for good measure and being placed before a "bright fire" to brown the crumbs, or grilled with a salamander broiler. Sourc: macaroni cheese

Source Recipe: Here

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