bechamel macaroni recipe /bechamel /white sauce pasta and chicken bake /

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour increases fiber content.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories.

Heat 1/4 cup olive oil in a pot.

Add 2 chopped onions and sauté for 5 minutes.

Add 2 tablespoons chopped garlic and sauté for another 5 minutes.

Add 500 grams cubed boneless chicken and sauté for 10 minutes until the chicken smell is gone.

Season with salt, 1 teaspoon cumin powder, 1 tablespoon paprika powder, and 1 teaspoon black pepper powder, and add 1 cubed capsicum.

Cook for 10 minutes to blend the spices with the chicken.

Add 1/2 cup water and cover to cook on low flame for at least 30 minutes.

Check the chicken after 30 minutes and dry the sauce slightly.

In another pot, boil water and add 1 tablespoon salt and 1/4 cup oil.

Add 250 grams macaroni and boil for 5-7 minutes, then drain and rinse with cold water.

In a saucepan, melt 50 grams butter, then add 1/4 cup flour and sauté for 5 minutes.

Gradually add 2 cups milk, stirring continuously until thickened, about 5-7 minutes.

Season the sauce with salt, black pepper, and nutmeg to taste, then cook for another 5-7 minutes until thick.

Combine the boiled macaroni with the white sauce and mix well.

In a baking dish, layer the macaroni and sauce, then add the cooked chicken on top.

Add another layer of the macaroni and sauce, then cover with remaining sauce.

Top with 250 grams mozzarella cheese.

Bake at 200°C for 15 minutes until the cheese is melted and golden brown.

Let it cool for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens