Mac and cheese with chicken thigh fillet
Winner 2024 
Alright, this macaroni dish is definitely not low in calories, but wow—what a classic this is. Robert van Dijk from @vurigekolen made this mac and cheese with chicken thigh fillet and bacon, three types of cheese and much more. Comfort food to the max and not too complicated to make. Perfect for a lazy Sunday!
Preparation Mac and Cheese
- Season the chicken thigh fillet with the BBQ rub and grill on the barbecue (or in a grill pan). Cut into pieces once cooked and set aside.
- Cook the macaroni in salted water according to the instructions on the package.
- Drain, add 20 grams of butter and mix well. Set aside.
- Cook the bacon until crispy in a pan or on the barbecue. Let it drain on kitchen paper.
- Melt the remaining 50 grams of butter in a clean pan over low heat.
- Add the flour and stir well until a smooth roux forms. Let it cook gently for 2 minutes.
- Add the milk gradually while whisking continuously. Then add the cream and keep stirring until the sauce thickens and becomes smooth.
- Stir the mustard into the sauce and season with salt and pepper. Add the grated cheddar and aged cheese little by little and let it melt completely into a creamy cheese sauce.
- Mix the macaroni and pieces of chicken thigh into the sauce until well combined.
- Add the mini mozzarella balls and gently fold them in so they stay whole but slightly melt.
- Transfer everything into an oven dish.
- Place the slices of cheddar on top and spread the bacon over it.
- Optionally garnish with fresh parsley
- Place the dish in a preheated oven at 200 °C for 15 to 20 minutes
Quick and easy and honestly… who wouldn’t want this?
