Macaroni and Cheese (macaroni with chicken strips in cheese sauce)
easy
60 mins
60 mins
Ingredients
- 1/2 Pretzel
- 2 Chicken fillets (approx. 150 g each)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Onions
- 125 g Raclette and gruyère cheese
- 400 g Pasta (e.g. short macaroni)
- 60 g Butter or margarine
- 40 g Flour
- 650 ml cold milk
- 2 TEASPOONS Tomato paste
- 2-3 TEASPOONS light balsamic vinegar
- 7-10 Tbsp Grease
Directions
- 1
Cut pretzel into fine slices, roast colourless in a pan without fat at low heat, take out, let cool
- 2
Meanwhile wash the meat, dab dry and cut into strips. Heat the oil in a large pan. Fry the meat for 5-6 minutes while turning, season with salt and pepper and remove. Peel and finely dice the onions. Grate cheese finely. Prepare pasta in boiling salted water according to package instructions
- 3
Melt 40 g fat in a pot. Fry the onions in it until transparent. Sprinkle with flour and sauté while stirring. Gradually deglaze with milk, bringing to the boil while stirring constantly. Let simmer for 2-3 minutes while stirring. Add cheese, up to 50 g, and tomato paste, dissolve while stirring constantly.
- 4
Season the sauce to taste with salt, pepper and vinegar. Pour the pasta into a sieve, drain and add to the sauce with the meat. Put them into four small or 1 large greased casserole dish, sprinkle with the remaining cheese. Coarsely grind the pretzel in the universal chopper, knead with 20 g fat and spread on the noodles. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes
Nutrition Facts
990 kcal
92 g
44 g
56 g
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