Mac ‘n’ Cheese with Crispy Chicken and Honey Pepper Glaze
This mac & cheese with honey pepper chicken tenders is simple and delicious – it’s great for children and adults. This recipe will serve 4 hungry customers.
You will need...
Code
Product
Pack Size
To serve 4
1365
Knorr Macaroni (v)
3kg
400gm
5527
Bechamel Sauce with Butter (v) (gf)
1ltr
500ml
5201
White Mature Cheddar (v)
App. 5kg
250gm (grated)
32154
Small Crispy Chicken Fillets (24-36gm)
2kg
12 fillets
For the Honey Pepper Sauce...
Code
Product
Pack Size
To serve 4
6269
Honey
454gm
250gm
9521
Dark Soy Sauce
375ml
80ml
1058
Brown Sugar
3kg
50gm
8751
Pineapple Juice
1ltr
60ml
59553
Real Lemon Juice
1ltr
1-2 Tbsp
71234
White Wine Vinegar
2ltr
1 tsp
24152
Cracked Black Pepper
450gm
1 tsp
68502
Cayenne Pepper
500gm
1/4 tsp
61916
Garlic Powder
550gm
1/4 tsp
83582
Hot Smoked Spanish Paprika
600gm
1 tsp
To make...
Cook chicken fillets and pasta according to packets.
Meanwhile, in a medium saucepan mix all your Honey Pepper sauce ingredients and bring to a boil, reduce heat and simmer for about 15 minutes or until thickened, stirring often.
Gently heat béchamel sauce either on a hob or in the microwave and stir in most of the grated cheddar (save some for the topping).
Stir the sauce into cooked pasta and season well.
Place in an ovenproof dish and top with the rest of the grated cheddar.
Grill until golden.
To serve; coat each chicken fillet with the honey pepper sauce, top a portion of mac ‘n’ cheese with 3 fillets.
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