Crispy Nandos Mac & Cheese

Ingredients

• 450g chicken breast fillets
• 160g macaroni (dried)
• 50g panko breadcrumbs (save a tbsp worth to sprinkle on before the oven)
• 1 tbsp flour for the chicken strips
• 1 egg, whisked
• 5 tsp peri peri rub (I used the aldi one)
• 25g plain flour
• 25g butter (I used lurpack)
• 250ml semi skimmed milk
• 100g cheddar cheese
• 1 tbsp nandos medium peri peri marinade (or sauce)
• 150g Tenderstem broccoli

Method

1. Slice the chicken fillets into strips Place panko breadcrumbs into a bowl with 3 tsp of the peri rub and mix, whisk egg in another separate bowl and place the flour into another bowl
2. Dip each chicken strip into the flour mixture and fully cover, then into the egg then into the panko fully covering each strip
3. Place the strips into the air fryer for 15 minutes on 180°c, turning halfway with a few sprays of oil to make sure they are crispy (you can also do these in the oven)
4. Boil the macaroni in a pan, drain and set aside
5. Melt the butter in a pan, add the flour and stir until it forms a paste, add the milk gradually and keep stirring until smooth, add 2 tsp of the peri rub and a tbsp of nandos marinade (or you can use Nando’s sauce too!)
6. Add in the grated cheese and stir until melted and smooth
7. Now add the cooked pasta, stir together and then place into individual oven proof dishes, sprinkle a few panko breadcrumbs on top and a sprinkle of the peri rub and place into the oven on 180°c for around 5/10 minutes until bubbling and browning slightly
8. Meanwhile boil the tenderstem broccoli for 5 minutes, drain and serve with a pinch of cracked salt
9. Serve the chicken strips with the broccoli and mac and cheese & enjoy!

Notes

Calories:573; Protien 47.1 grams