Creamy Chili-Garlic Chicken & Capsicum Mac & Cheese Bake

Creamy Chili-Garlic Chicken & Capsicum Mac & Cheese Bake ingredients

• 300 g Elbow macaroni or preferred pasta
• 2 tbsp Oil
• 500 g Chicken mince
• 1/2 cup Onion (chopped)
• 1 tsp Ginger garlic paste
• 1 cup Capsicum (diced)
• 3-4 tbsp SuperChef Chili Garlic Ketchup
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 4 tbsp Butter
• 3 tbsp All-purpose flour
• 3.5 cups Milk (warm)
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 1/2 tsp Oregano
• 1.5 cups Cheddar cheese (shredded)
• 1 cup Mozzarella cheese (shredded)
• 1/2 cup Extra cheddar cheese (shredded)
• 1/4 tsp Chilli flakes (for garnish, optional)

How to make Creamy Chili-Garlic Chicken & Capsicum Mac & Cheese Bake

1. Cook 300g elbow macaroni or preferred pasta according to package directions until al dente. Drain well and set aside.
2. While the pasta cooks, prepare the chicken: Heat 2 tbsp oil in a large skillet over medium-high heat. Add 500g chicken mince and cook, breaking it up, for 5-7 minutes until browned and no longer pink. Drain any excess fat.
3. Add 1/2 cup chopped onion and 1 tsp ginger garlic paste to the chicken. Sauté for 3-4 minutes until the onion softens.
4. Stir in 1 cup diced capsicum, 3-4 tbsp SuperChef Chili Garlic Ketchup, 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 5-7 minutes, allowing the capsicum to soften and the flavors to meld. Remove from heat and set aside.
5. Now, make the cheese sauce: In a separate large saucepan, melt 4 tbsp butter over medium heat. Add 3 tbsp all-purpose flour and whisk continuously for 1-2 minutes to form a roux.
6. Gradually pour in 3.5 cups warm milk, whisking constantly to prevent lumps. Continue to cook, stirring, until the sauce thickens to a creamy consistency, about 5-7 minutes.
7. Reduce heat to low and stir in 1.5 cups shredded cheddar cheese and 1 cup shredded mozzarella cheese, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp oregano. Stir until the cheeses are fully melted and the sauce is smooth and creamy. Taste and adjust seasoning if needed.
8. Add the cooked pasta and the prepared chili-garlic chicken mince and capsicum mixture into the cheese sauce. Stir gently until everything is evenly coated.
9. Preheat your oven to 180°C (350°F). Transfer the entire mixture to a large 9x13 inch baking dish, spreading it evenly.
10. Sprinkle the top with an additional 1/2 cup shredded cheddar cheese and, if desired, 1/4 tsp chilli flakes for a touch of heat and color.
11. Bake in the preheated oven for 20-25 minutes, or until the mac and cheese is bubbly around the edges and the cheese on top is melted and lightly golden. For a crispier topping, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
12. Remove from oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly, making for easier and cleaner servings.

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