Remove from the oven and allow it to rest for 5 minutes, then serve. Sprinkle the crunchy topping ingredients evenly over the top.īake for 30 minutes or until the topping is golden brown. Pour into a 23cm x 33cm ovenproof baking dish. Cook the pasta for 6-8 minutes or until al dente (everyone likes their pasta a little differently). Add the macaroni to the boiling almond milk, and reduce the heat to medium so the almond doesn’t boil over. Add the cooked pasta and broccoli and stir. In a medium-sized saucepan, bring your unsweetened almond milk to a boil over medium-high heat. Then pour in the remaining milk and all the stock while stirring.Īdd the salt and pepper and cook, stirring regularly so the base doesn’t catch, until the sauce is thick enough to coat the back of a wooden spoon, about 3 minutes.Īdd the cheese and stir until melted. Pour in half of the hot milk, giving it a good stir so the flour dissolves into the milk. Turn the heat down to medium, stir in the flour and cook for 1 minute. Cauliflower not only magically turns into a great substitute for mashed potatoes and pizza crust, it also transforms into cheese sauce. Add chicken and cook for 2-3 minutes, until the surface changes from pink to white but the inside is still raw. Cauliflower Mac and Cheese With Crispy Panko Topping. While the pasta is cooking, melt the butter over medium-high heat in a pot large enough to add the cooked pasta later. Preheat oven to 180C fan-forced (200C conventional).Ĭook the pasta in salted water according to the packet directions, adding broccoli for the last 3 minutes. Toss the chicken with the seasonings in a small bowl. Mix the crunchy topping ingredients together in a small bowl. 300g elbow macaroni, or other similar-sized pastaġ large head of broccoli, cut into floretsĥ00g chicken thigh fillets cut into bite-sized piecesĥ00ml (2 cups) full-fat milk, hot – see noteĥ00ml (2 cups) salt-reduced chicken stock, hot – see noteĢ00g shredded colby (or tasty) cheese (2 cups, tightly packed)
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