Leftover Roast Chicken Mac n Cheese with Cauliflower Sauce

Preparation 00:20
Cook Time 00:35
Total Time 0:55
Serves 4     adjust servings

 

Ingredients

Cauliflower Sauce

  • 2 garlic cloves
  • 2 shallots
  • 20g butter
  • 1/2 head / 400g cauliflower
  • 1 1/2 cups / 360g milk
  • 1 1/2 cups / 60g grated cheese

Mac n Cheese

  • 400g macaroni pasta, cooked as per packet
  • 1 cup leftover roast chicken
  • 1 cup spinach
  • 2 cups cream
  • cauliflower sauce
  • 1 cup grated cheese
  • 1 cup breadcrumbs
  • salt & pepper
  • parsley to serve

Instructions

Cauliflower Sauce

THERMOMIX METHOD

Place garlic and shallots into TM mixing bowl and chop 5 sec / speed 6.  Scrape down sides and add butter.  Saute 3 min / 100°C / speed 1.

Add the cauliflower and chop 5 sec / speed 7, scrape down sides.

Add milk, remove MC and cook 15 min / VAROMA / speed 2.

Add cheese and blend 30 sec / speed 5.  Scrape down sides and repeat.

NON THERMOMIX METHOD

Roughly chop the cauliflower into small pieces and place into a saucepan with the milk.  Bring to a gentle simmer and cook, covered with a lid for 10 - 15 minutes until soft.  

Finely dice the garlic and shallots.  Saute in a frypan with the butter, over low heat for 3 minutes.  (til softened not browned).

Combine the cauliflower, milk, garlic, shallots and cheese in a food processor and blend until smooth.

 

Mac n Cheese

In a large bowl combine the cooked pasta, chicken, spinach, cream and cauliflower sauce.

Pour into a greased baking dish and top with cheese (add more if you like yours cheesy) and bread crumbs.

Bake for 20 minutes until golden and crispy.

Serve sprinkled with parsley.

Recipe Notes

You could add anything you like e.g. peas, corn, grated zucchini, carrot, bacon, ham.

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