Butter Chicken Baked Mac & Cheese
Butter Chicken Baked Mac & Cheese
PRODUCT USED: Saha Butter Chicken Base
ATTRIBUTES: Vegetarian, comfort food
PREP TIME: 20 mins; COOKING TIME: 30 mins
SERVES: 6
INGREDIENTS:
- 5 tbsp (75 ml) unsalted butter, divided
- 3 tbsp (45 ml) all purpose flour
- 1 1/2 cups (375 ml) milk
- 1/2 cup (125 ml) Saha Butter Chicken Base
- 2 cups cheddar cheese, grated
- 1 cup (230 g) sharp cold packed cheddar cheese product
- 12 oz (375 g) elbow macaroni
- 3/4 cup (180 g) bread crumbs
- salt and pepper to taste
DIRECTIONS:
- Preheat oven to 350 ºF and lightly grease a medium baking dish.
- In a deep saucepan or dutch oven over low heat, melt 3 tbsp of butter. Increase the heat to medium and whisk in the flour. Continue stirring for 1 minute or until the mixture is golden and bubbling.
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- Gradually whisk in the milk and continue stirring over medium heat for 4-5 minutes or until the mixture is smooth and free of lumps.
- Reduce heat to low and add the Saha Butter Chicken Base and stir until well combined.
- On low-medium heat, add the shredded cheese and stir until well combined. Break the cold packed cheese into small chunks and add gradually, stirring as you go, until well combined and smooth. Set sauce aside.
- Cook pasta according to package directions and drain well.
- Add the cooked pasta to the sauce and mix until well combined. Pour this mixture into the greased medium baking dish.
- In a small bowl, combine the remained two tbsp of melted butted with the bread crumbs and mix well. Spread the bread crumb mixture over the macaroni and cheese in the baking dish.
- Bake the mac and cheese for 25-30 minutes, or until the top is golden brown and bubbling. Serve while hot.
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