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This elevated version of comfort food combines classic macaroni with roast chicken, leek, and pancetta, finished with a golden, crunchy sourdough topping and a rich cheese sauce.
Mac ’n’ cheese is the ultimate comfort food, but there’s always room to make a good thing even better. This next-level version takes the classic cheesy pasta and loads it up with roast chicken, leek, and pancetta, before finishing it with a golden, crunchy sourdough topping.
It’s hearty, indulgent and surprisingly easy to pull together, thanks to one very clever shortcut: a store-bought roast chicken.2. Heat the oil in a frying pan and cook the pancetta for 2 minutes, then add the onion and leek and cook together for 15 minutes. Add the garlic and herbs and cook for another 5 minutes. Add the wine, cook for a few minutes to reduce slightly, then add the chicken and set aside. 3.
Melt the butter in a large heatproof jug in the microwave. Whisk in the flour and one-third of the milk and cook for 1 minute. Add the remaining milk, cream, wine and nutmeg, season with salt and pepper and cook in 1-minute bursts in the microwave, whisking in between, until thick and silky. Remove from the heat and add the cheddar and gruyère.
Season with salt and pepper, and whisk until smooth, heating again briefly if necessary. Add the bay leaf and set aside. 4. Cook the macaroni in a pot of salted boiling water for 2 minutes less than the packet instructions. Drain well and add to the sauce with the chicken mixture.6.
Put the sourdough slices in a food processor with the butter and extra cheeses and whiz to make a chunky crumb. Sprinkle over the macaroni and cook for 30–35 minutes until bubbling and golden.
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