Serves
4-6
Preparation
30 MIN
Cooking
30 MIN
Recipe ingredients
Ingredients
375
g
macaroni, cooked al dente
¼
cup
Natrel Butter
1
onion, finely chopped
2
cloves garlic, finely chopped
¼
cup
flour
3
cups
Natrel Fine-Filtered 2% milk
1
cup
Natrel Lactose Free 35% cream
2
cups
Manchego Agropur Import Collection cheese, grated
125
g
Chèvre des Alpes goat cheese
¼
cup
black olives, sliced
3
green onions, minced
Salt and pepper to taste
Store-bought or homemade Portuguese chicken
Preparation
Preheat oven to 400°F (200°C).
Sauce
In a saucepan, melt butter and soften onion and garlic.
Add flour and stir for 1 minute, making sure the flour doesn’t brown.
Add milk and cream, beating with a whisk until smooth.
Simmer for 15 minutes, stirring regularly until sauce thickens.
Macaroni
In the sauce, stir in Manchego, followed by the pasta and diced Portuguese chicken. Season with salt and pepper.
Pour into a baking dish and cover with Chèvre des Alpes goat cheese, black olives, and green onions.
Bake for about 15 minutes or until golden. Garnish with diced Portuguese chicken (optional).
