Macaroni with Cheese and Béchamel

Latifa Al-NasserChef

Ingredients

• 200 grams of shredded chicken breast, cut into cubes
  200 grams
• 500 grams of pasta
  500 grams
• 2 medium-sized carrots, cut into cubes
  2 pieces
• 2 medium zucchinis, cut into cubes
  2 pieces
• 2 medium-sized potatoes, cut into cubes
  2 pieces
• 2 tablespoons of grated mozzarella cheese
  2 tablespoons
• 2 tablespoons of powdered milk
  2 tablespoons
• 2 tablespoons of cornstarch
  2 tablespoons
• 1 chicken broth cube, any Maggi
  1 cube
• 1 pinch of black pepper
  1 pinch
• Salt to taste
  0
• 1/2 cup of water
  0.5 cup

Steps

1. 1

   In a pot over the heat, boil the chicken and vegetables in water with the chicken broth for 10 minutes.

   Required Tools:

   Pot

   10 min
2. 2

   Add the pasta and boil until cooked for about 15 minutes.

   15 min
3. 3

   To prepare the béchamel, dissolve the cornstarch and milk in cold water, then add salt and pepper, stirring over heat until the mixture thickens.

   10 min
4. 4

   Place the pasta in a baking dish with the chicken pieces, add the béchamel, and sprinkle cheese on top.

   Required Tools:

   Baking Sheet

   5 min
5. 5

   Place the baking dish in the oven for 15 minutes, then remove and serve.

   Required Tools:

   Oven

   15 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags