Macaroni Cheese with Chicken and Spinach
25 -30 minutes
5 - 6 people
4 free range, organic chicken breasts
1 desert spoon vegetable oil
600 g leaf spinach
350 g gluten free macaroni
400 g aged cheddar
100 g butter
120 g gluten free flour
750 millilitres semi-skimmed milk
250 millilitres cream replacement (e.g. Rama or Elmlea)
A good few twists of black pepper
60 g parmesan
Pre-heat your oven to 180 degrees Celsius. Then wash the spinach thoroughly then place in a colander, boil a kettle and then pour the boiling water over the spinach slowly. Rinse with cold water then after a few minutes use your hands to squeeze out as much water as you can before placing on a chopping board and cutting into squares, then set aside. Continue by removing any sinew or fat from the chicken breasts, then heat a desert spoon of vegetable oil in a frying pan and when hot fry the breasts for 3 minutes, then flip and fry for another 3 minutes and when done remove to a separate chopping board. Now use a kitchen machine to grate the cheddar first and set this aside in a bowl before grating the parmesan.
Heat a saucepan of water and when boiling add the macaroni and cook according to instructions. When done, drain in a colander then add back to the saucepan with the spinach and mix. Then chop the chicken into bite sized pieces and mix n as well before transferring it all to a baking dish. Continue by heating the butter in a saucepan until it melts, then slowly sieve the gluten free flour in while mixing with a whisk until all the flour is in, then gradually whisk in the milk and finally cream replacement. When the mix thickens continue to whisk and add in 90% of the chopped cheddar and when combined pour over the macaroni evenly. Add a good few twists of black pepper then top everything with the remaining cheddar and parmesan then add to the oven and bake for 15 minutes before serving to plates.