Nando’s Mac and Cheese Recipe (Peri Peri)

5 standard portions

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Ingredients

• 600 g chicken breast, sliced into thin chunks ((£4.00))
• 500 g spirali ((£0.75))
• 700 ml skimmed milk ((£0.69))
• 250 g smokey grated cheese mix ((£2.50))
• 3-4 tbsp hot peri peri sauce ((£1.00))
• 3 mixed peppers, thinly sliced ((£1.69))
• 1 tsp onion powder
• 1 tsp garlic powder
• 4 tbsp flour
• 2 tbsp olive oil +some oil spray

Method

1. Add a few sprays of oil to a non-stick pan over a high heat. Add the chicken and peppers into the pan. Season with salt and pepper and fry over a high heat for around 7 minutes.
2. Set aside, then reduce the heat to low. Add the olive oil and flour to the pan and cook for around 3 minutes. Next, slowly add a splash of milk whilst whisking vigorously. Continue to slowly add whilst whisking to ensure that you don’t get a lumpy roux.
3. Once the milk is fully incorporated, add your spirali to heavily salted water. Set your timer to the packet time minus 1 minute.
4. When the roux has thickened slightly, add 200g of the grated cheese mix, onion and garlic powder and a pinch of salt and pepper. Stir to combine, then stir the peri peri sauce into the pan.
5. Transfer the al dente pasta into the pan, along with the chicken and pepper. Stir until well combined and loosen with a few ladles of pasta water.
6. Divide into 5 oven-safe meal prep containers and add the remaining cheese as a topping.
7. When you’re ready to eat, place under the grill for 6-8 minutes and enjoy once heated through and bubbly.