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Butter Chicken Mac ‘n’ Cheese

by Ellie Holland featured in 12 Comfort Foods To Suit Every Mood


for 4 servings

  • 1 tablespoon
  • 2 ¼ cups
    chicken, chopped (300 g)
  • salt, to taste
  • pepper, to taste


  • 1 onion, chopped
  • 1 tablespoon
    plain flour
  • 1 ¼ cups
    milk (300 mL)
  • ¼ cup
    butter chicken sauce (50 g)
  • 2 ¼ cups
    mozzarella cheese (250 g)
  • 2 ½ cups
    cheddar cheese (250 g)
  • 1 cup
    elbow pasta, cooked (200 g)
  • 1 cup
    mozzarella cheese, grafted (100 g)
  • fresh coriander, to garnish
    Calories 960
    Fat 54g
    Carbs 39g
    Fiber 1g
    Sugar 5g
    Protein 74g

Estimated values based on one serving size.



  1. Preheat the oven to 350°F (180°C).
  2. Melt the butter in a large skillet over medium high heat until melted.
  3. Add the chicken, salt, and pepper. Fry for about 5-8 minutes or until cooked through. Take out and set aside.
  4. Add the onion and fry for 2 minutes.
  5. Stir in the flour.
  6. Gradually whisk in the milk.
  7. Whisk in the butter chicken sauce.
  8. Whisk in the mozzarella and cheddar cheese.
  9. Once the cheese has melted into the mixture, stir in the chicken and elbow pasta.
  10. Sprinkle on some more cheese on top.
  11. Bake in the oven for 15 minutes, until the cheese is brown and bubbling on top.
  12. Garnish with coriander.
  13. Enjoy!




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