Prep
0-15 mins
Cook
20 MIN
Ingredients
225 g
San remo macaroni elbows
1
Small onion, finely chopped
200 g
Skinless chicken breast fillet, diced
3
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
Instructions
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.