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Food
Jalapeño Kickin’ Chicken
We decided to create this viral dish with a lil bit of Unislim goodness. It’s made wi…
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easy
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4
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Bites
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1.5
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240g Macaroni pasta
3-4 Cloves of garlic, crushed
25g Butter
25g Flour
300ml Low fat milk
1 tbsp Mustard powder
Pinch of grated nutmeg
120g Low fat mature cheddar
20g Panko breadcrumbs
Preheat the oven to 220C
Cook your macaroni according to the packet instructions, less 1 minute. Strain and retain the cooking water.
In a large casserole, melt the butter, add the garlic and cook gently for 2 minutes. Then add the flour and mustard powder and stir for 1 minute over a medium heat. Add the milk and whisk until you have a lovely smooth sauce. Season to taste and add the nutmeg. Remove from heat and add most of the cheese, reserving some for the topping. Stir through the cooked macaroni and add a little cooking water if you think it looks thick (It will thicken more in the oven) Top with the remaining cheese and breadcrumbs and bake for 15-20 minutes until bubbling and golden.
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