Mac Chick ‘n Cheese

Real Food for Real Kids - Mac Chick 'n Cheese Recipe

Makes 6 servings

Chicken Marinade:

  • 500g chicken thigh, 1” dice
  • 2 tsp organic corn starch
  • ½ tsp sea salt
  • 2 tbsp water

Pasta:

  • 454g elbow pasta
  • 1 medium carrot, chopped
  • 2 cups of 2% milk
  • 1½ tbsp organic corn starch
  • 1 tsp sea salt
  • ½ tsp onion powder
  • ½ tsp turmeric
  • 1 cup cheddar cheese, shredded + extra for garnish

Preparation:

  1. Marinate diced chicken with 2 tsp of corn starch, ½ tsp salt, and water for 1 hour or overnight.
  2. Poach the chicken (cook in a pot of simmering water) and set aside.
  3. Cook pasta separately and set aside to cool.
  4. Boil and then purée (finely) the chopped carrot and set aside.
  5. In a large pot/saucepan, bring milk (save about ¼ c of milk for step 6), onion powder, 1 tsp salt, and turmeric to a boil.
  6. Dissolve 1½ tbsp of corn starch with remaining milk. Slowly whisk mixture into the pot and bring back up to a boil.
  7. Remove from heat. Add in carrot purée, shredded cheese, chicken, and pasta (in that order). Mix!
  8. Transfer into a casserole dish and garnish with extra cheese for added gooeyness. Bake at 375°F for 30 minutes or until golden.

Real Food Tips:

  • To reduce the amount of cheese in the dish, you can increase the amount of carrot purée (for colour and nutrients).
  • Replace elbow pasta with your family’s favourite whole wheat shape or a gluten-free option.
  • Serve with a big side of colourful veggies and devour!