How many times have I cooked this dish? This dish was one of my children’s favourite dishes when they were young. This is definitely not a low-calorie food but a yummy comfort food. Macaroni can be replaced with Spirals or Pennette. I used red cheddar for this photo but it can be off-white cheddar or any tasty cheese.
I sometimes add Broccoli, Spinach or Mushrooms because my son used to be a very fussy eater and I was always trying to get him eat veggies. This dish certainly brings back my memories of their childhood.


4 Servings


2 cups (*about 260g) Macaroni
1 Onion *sliced
250 to 300g Chicken Thigh Fillets
30g Butter
3 tablespoons Plain Flour
2 cups Milk
100g Tasty Cheese *Cheddar Cheese, grated
Salt & Pepper
1/4 cup grated Parmesan
1/4 cup Panko Breadcrumbs *optional
Chopped Parsley to serve

  1. Preheat oven to 200℃. Lightly grease a large baking dish.
  2. Cook Macaroni in boiling salted water, following packet directions, until just tender. Drain and transfer to the sauce later.
  3. Melt Butter in a deep frying pan or a large sauce saucepan over a medium-high heat. Add Onion and Chicken and cook for 2 to 3 minutes. Add Flour and stir for a few minutes. Reduce heat to medium and slowly add Milk, stirring constantly, until well combined. Cook until sauce comes to the boil.
  4. Remove sauce from heat. Add Cheddar Cheese, and season with Salt and Pepper. Stir until cheese has melted.
  5. Transfer the drained cooked Macaroni into the sauce and combine well.
  6. Spoon into the baking dish. Sprinkle with Panko Breadcrumbs and Parmesan. Bake for 20 to 25 minutes, or until golden. Sprinkle finely chopped Parsley on top and serve.