So last night we had Poppy’s friends over for playtime, dinner and bath time. Daddy was quite jealous that there was only enough chicken nuggets for Poppy last time so I thought I would make Mac and Cheese and Chicken Nuggets for everyone! You can find the chicken nugget recipe on a previous post and I used five chicken breast. Here’s my
Mac and Cheese recipe with sweet corn and peas. This feeds three adults and three toddlers.
For the white sauce I use the same recipe as I use for the lasagna
4 tablespoons butter
4 tablespons flour
2 1/3 cups milk, heated
100g grated cheese
1 cup of peas (cooked)
1 cup of sweetcorn (cooked)
250g pasta shells (because we wanted a change from macaroni pasta!)
1 cup of sharp cheddar
1/2 cup parmesan
Salt and Pepper to season
Making the Bechamel Sauce
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a little. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. Add the cheddar and parmesan.
To make the Macaroni
Cook the pasta according to the interactions on the pack while you are making the white sauce. Once the pasta is cooked, add the cooked vegetables and mix well. Then add the white sauce with the cheese. I always then just sprinkle a little cheddar on top to help it go nice and brown in the oven! Place in a preheated oven (at the same time as the nuggets) at 400F for 20-30 minutes. The top should be nice and brown and the whole thing should be ready at the same time as the nuggets!
For desert I served a fruit salad made up of melon, raspberries, strawberries and blueberries. Needless to say we had very very few leftovers.