You are here

Macaroni Cheese With Chicken Bouillon

Microwaverina's picture
  Onion 1 Small, peeled and chopped
  Red pepper 1⁄2 , seeded and chopped
  Quick cooking macaroni 2 Cup (32 tbs)
  Chicken bouillon 3 3⁄4 Cup (60 tbs) (Boiling)
  Cornstarch 2 Tablespoon
  Finely grated cheddar cheese 1 1⁄4 Cup (20 tbs)
  Cubed luncheon meat/1 cup cooked, chopped chicken 1 Cup (16 tbs)
  Toasted crumbs 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)

1 Put the onion and pepper into a small dish. Cover with plastic wrap, and pierce.
2 Microwave on full power for 1 1/2 minutes. Set aside.
3 Put the macaroni into a 2.25 litre/4 pint (10 cup) mixing bowl. Pour on boiling stock (bouillon).
4 Cover with plastic wrap, and pierce. Microwave on full power for 8 minutes. Allow to stand, covered, for 5 minutes.
5 Blend the cornflour (cornstarch) with a little cold water, and stir into the cooked macaroni together with 100g/1/4 lb (1 cup) of the cheese.
6 Stir in the luncheon meat or chicken, the softened onion and red pepper. Pour into a serving dish. Sprinkle with Toasted Crumbs, mixed with remaining cheese.
7 Microwave on power 7 for 3 minutes. Garnish with tomato slices and parsley before serving.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2021 Calories from Fat 854

% Daily Value*

Total Fat 96 g147.7%

Saturated Fat 43.5 g217.7%

Trans Fat 0 g

Cholesterol 366.1 mg122%

Sodium 4858.4 mg202.4%

Total Carbohydrates 184 g61.5%

Dietary Fiber 15.8 g63.2%

Sugars 30.8 g

Protein 106 g211%

Vitamin A 68.7% Vitamin C 152.7%

Calcium 140.3% Iron 43.5%

*Based on a 2000 Calorie diet


Macaroni Cheese With Chicken Bouillon Recipe