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Macaroni Cheese With Chicken Bouillon

Microwaverina's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Chicken

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