Mac n Cheese
Cherie Metcalfe
Creamy, cheesy and loaded with smoky ranch flavour, this one-pan mac & cheese is serious comfort food. Tender chicken and macaroni cook together in a rich Chipotle Ranch sauce before plenty of cheese gets stirred through at the end. Minimal wa...
Ingredients
- 3 boneless chicken thighs
2 tablespoons Chipotle Ranch
1 tablespoon Ding Dong Sauce
1 teaspoon Man Grind Flakes
2 cups milk, plus extra if needed
2 cups chicken stock
2 ½ cups macaroni elbows
1 cup grated cheese
Spring onion, finely sliced, to garnish
Oil, for cooking
Directions
Dice the chicken thighs into bite-sized pieces and season with Man Grind.
Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until lightly golden.
Add the Chipotle Ranch and Ding Dong Sauce, stirring well to coat the chicken.
Pour in the milk and chicken stock, then add the macaroni and stir everything together.
Bring to a simmer, then reduce the heat to medium-low and cook for around 15 minutes, stirring regularly to prevent the pasta from sticking. Cook until the macaroni is tender and the sauce has thickened. If it becomes too thick before the pasta is cooked, simply add another splash of milk.
Remove from the heat and stir through the grated cheese until melted and beautifully creamy.
Leave to stand for a couple of minutes to thicken, then scatter over the sliced spring onion and serve.
