Ingredients
Serves: 4
- 250 g Macaroni (or short pasta)
- 2 Aqina Farm Chicken Breasts (about 300 g total)
- 1 Tbsp Olive Oil
-
Salt & Black Pepper
For the Cheese Sauce
- 2 Tbsp Butter
- 2 Tbsp Plain Flour
- 500 ml Whole Milk, warmed
- 150 g Sharp Cheddar, grated
- 50 g Gruyère or Parmesan, grated
- 1 tsp Dijon Mustard
- 1 tsp Truffle Oil (start light, adjust to taste)
For the Topping
- 50g Breadcrumbs
- 2 Tbsp Parmesan, grated
- 1 Tbsp Butter, melted
Instructions
- Boil macaroni in salted water until al dente. Drain and set aside.
- Season chicken breasts with salt, pepper, and olive oil. Pan-fry over medium heat 6–7 mins each side until cooked through. Rest, then slice into bite-size pieces.
- In a saucepan, melt butter, whisk in flour to form a roux (1 min).
- Gradually whisk in warm milk until smooth and slightly thickened.
- Stir in cheddar, Gruyère/parmesan, mustard, and truffle oil. Adjust seasoning.
- Stir pasta and chicken into sauce. Transfer to a buttered baking dish.
- Mix breadcrumbs, parmesan, and melted butter. Sprinkle over pasta.
- Bake at 200 °C (400 °F), 15–20 mins, until golden and bubbling.
-
Garnish with parsley and an optional extra drizzle of truffle oil.
Recipe Inspiration here