The ultimate mac cheese

6 Servings


35 MIN


0-15 mins


20 MIN


225 g

San remo macaroni elbows


Small onion, finely chopped

200 g

Skinless chicken breast fillet, diced


Rashers bacon, chopped

100 g

Mushrooms, trimmed and sliced

500 g

Jar Heinz [SERIOUSLY] GOOD™ tasty cheddar macaroni cheese pasta bake

1/4 cup

Panko breadcrumbs

1/4 tsp

Gregg's ground smoked paprika

1/2 cup

Grated parmesan cheese


Step 1

Preheat the oven to 190°C (fan assisted). Cook the San Remo Macaroni Elbows in lightly salted, boiling water for 8–10 minutes or until just tender. Drain. Return the macaroni to the saucepan.

Step 2

While pasta is cooking heat a dash of oil in a frying pan. Add the onion and cook over medium heat until softened. Add the chicken and bacon. Cook for 5 minutes. Add the mushrooms and continue cooking until the mushrooms are soft and chicken is cooked. Add to the macaroni in the saucepan.

Step 3

Pour the HEINZ [SERIOUSLY] GOOD™ Tasty Cheddar Macaroni Cheese Pasta Bake over the macaroni and stir to combine. Spoon into an ovenproof dish.

Step 4

Mix together the panko breadcrumbs, Gregg's Ground Smoked Paprika and Parmesan cheese and sprinkle over the macaroni cheese. Bake for 15–20 minutes or until the macaroni cheese is hot and the top is golden.