Macaroni & cheese with chicken

Name: Macaroni & cheese with chicken
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Chicken fillets (approx. 150 g each); 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 400 g short macaroni; 2 Onions; 100 g Raclette and Gruyère (piece); 3 TABLESPOONS + some butter; 3 TABLESPOONS Flour; 1⁄2 l Milk; 2 TEASPOONS Tomato paste; 2-3 TEASPOONS White wine vinegar; 1⁄2 Pretzel (from the day before)

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Chicken fillets (approx. 150 g each)
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
400 g short macaroni
2 Onions
100 g Raclette and Gruyère (piece)
3 TABLESPOONS + some butter
3 TABLESPOONS Flour
1⁄2 l Milk
2 TEASPOONS Tomato paste
2-3 TEASPOONS White wine vinegar
1⁄2 Pretzel (from the day before)

Directions

1
Wash the meat, dab dry and cut into strips. Heat oil in a pan. Fry the meat for about 5 minutes. Season with salt and pepper and remove. Cook pasta in 3-4 l boiling salted water according to package instructions.
2
In the meantime peel and finely dice the onions. Grate cheese. Heat 1 tablespoon butter in a large pot. Fry the onions in it until transparent. Dust with flour and sweat lightly. Deglaze with milk, bring to the boil while stirring continuously and simmer for 2-3 minutes.
3
Stir in cheese, up to 3 tablespoons, and tomato paste and simmer until the cheese has melted. Season sauce with salt, pepper and vinegar.
4
Drain pasta well and mix with meat and sauce. Put them in four small or one large greased casserole dish. Crumble the pretzel finely. Knead with remaining cheese and 2 tablespoons butter and spread as flakes on the noodles.
5
Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 20 minutes.