Pasture to Plate


Cheesy Chicken Macaroni

A great treat for the kids and yourself!

Serves 6


  • 250g Oliana macaroni pasta
  • 2 tsp Oliana olive oil
  • 4 rashers rindless bacon, chopped
  • 4 green onions, thinly sliced
  • 1 cup fresh white breadcrumbs
  • 2 cups grated cheddar cheese
  • 60g Dodoni butter, chopped
  • 1/3 cup plain flour
  • 4 cups milk
  • 1 barbecued chicken, skin and bones removed, meat shredded
  • dressed salad leaves, to serve


Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain and return to pan. Set aside.

Meanwhile, heat oil in a large, non-stick frying pan over medium heat. Add bacon and cook for 6 to 7 minutes or until light golden. Add green onions and cook for 1 minute. Remove from heat and allow to cool slightly. Place bacon mixture, breadcrumbs and 1/2 cup cheese in a bowl. Toss to combine. Set aside.

Preheat oven to 200°C. Grease six 1 1/4-cup capacity ramekins. Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until mixture bubbles. Remove from heat and gradually whisk in milk. Return to heat and cook, stirring constantly, for 5 minutes or until sauce comes to the boil and thickens. Remove from heat and stir in remaining 1 1/2 cups cheese.

Add chicken, cheese sauce and salt and pepper to pasta. Stir until well combined. Spoon into ramekins. Sprinkle over breadcrumb mixture. Place on a baking tray and bake for 20 minutes or until topping is golden and pasta is hot. Serve with salad.