Apricot And Herb Chicken Roast With Gourmet Mac And Cheese
1 Ingham’s Boneless Apricot and Herb Chicken
2 Tbsp unsalted butter
4 cloves garlic, minced
2 bay leaves
2 Tbsp plain flour
1 tsp sweet paprika
½ tsp ground nutmeg
500ml hot milk
1½ cups vintage cheddar cheese, grated
½ bunch parsley, finely chopped sea salt flakes and freshly-milled black pepper
1 cup fresh breadcrumbs
Preheat oven to 190°C. Remove the Ingham’s Boneless Apricot and Herb Chicken from the cardboard packet and remove the plastic film. Cover with foil, then bake for 50 minutes. Remove the foil and bake for a further 25 minutes to brown. Set aside to rest for 10 minutes before carving.
Meanwhile cook the macaroni in a large saucepan of rapidly-boiling salted water according to manufacturer’s instructions until al dente, then drain well and set aside.
Place the butter in a medium saucepan over a moderate heat and cook until browned, then add the garlic and bay leaves and cook for 1 minute, before stirring in the flour. Once crumbly, whisk in the spices and hot milk, simmering until thick. Fold in one cup cheese and season with salt and pepper. Mix into the macaroni, then spoon into a butter 2L casserole dish.
Bake the macaroni for 10 minutes, then scatter with the remaining cheese and breadcrumbs and bake for a further 15 minutes.
If you had to choose between roast chicken or macaroni and cheese for family dinner, there could well be a riot. So make it a special night and serve up both!
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