So I made this one as a Saturday night treat, and although it was quite a lot of effort, it was SO worth it. If you’re into American foods, then give this one a whirl.
Its adapted from the March edition of Olive magazine, but it’s also available online. I LOVE olive magazines – I’m not a subscriber myself, but I like to poach the recipes off my partners Dad.
To start, melt a knob of butter in a large saucepan. Stir in one or two tablespoons of flour into the butter, to make a roux. Stir this constantly for a few minutes, and then whisk in about 300ml of milk. MAKE SURE YOU DO THIS VERY SLOWLY. Those of you who are familiar with making a roux will know how important this is to a smooth and creamy white sauce. Once you’ve always achieved this consistency, stir in the grated cheese. I used a load of mature cheddar and gruyere, but you can use any you like. Season and set aside.
For the chicken, half a packet of chicken mini breast fillets and pre heat the oven to 200 degrees fan assisted.
Toss 50g of breadcrumbs with hot smoked paprika and a sprinkle of dried oregano. I usually make my own breadcrumbs, by popping whatever bread I’ve got lying around (usually the knobby ends) in a food processor and baking on a low until crispy.
Pop a tablespoon of flour in a seperate bowl and season well.
Crack an egg into another bowl and whisk.
Dust the chicken in this order: flour, egg, breadcrumbs.
Pop the breaded fillets on a wire rack over a baking tray. Spray on some oil and pop in the oven for 15/20 mins. I used the coconut oil spray which seemed to make them nice and golden.
Now come back to that yummy mac and cheese. Pop about 90g of macaroni elbows in a pan of boiling salted water.
Once al dente, drain and stir through the cheese sauce. This is supposed to serve three but I served between two individual dishes cos, hungry.
For the ranch sauce, pop soured cream in a blender with a small amount of fresh garlic and fresh chives. I accidentally put hot sauce in this too, but it turned out surprisingly delicious!
Whack the grill on a high, and pop the Mac n cheese pots under to go lovely and bubbly.
Serve the chicken on top, and drizzle with the sauce. Enjoy!