Breaded Cutlet Mac 'n' Cheese
20 mins 4 SERVINGS
- 1 pack Breaded Chicken Cutlet
- 230g dried elbow pasta
- 57g butter, unsalted
- 35g all purpose flour
- 180ml whole milk
- 295ml half and half
- 165g medium sharp cheddar cheese, shredded and divided
- 80g Gruyere cheese, shredded and divided
- 1/4 tbsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- Preheat oven to 160°C and grease a 9"x13" baking dish for the mac 'n' cheese. Then set aside.
- Bring a large pot of water to a boil, add in some salt. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente.
- Drain the cooked pasta and drizzle with a little bit of olive oil to prevent the pasta from sticking.
- While water is coming to a boil, shred cheese and toss together to mix. Then divide this into three piles.
- Airfry Breaded Chicken Cutlet at 200°C for 12 minutes.
- Continue to heat the cheese over medium heat, whisking very often, until a thick consistency.
- Remove from the heat and mix in spices and 1 1/2 cups of the cheeses, stirring to melt and combine.
- Mix in another 1 1/2 cups of cheese and stir until completely melted and smooth.
- In a large mixing bowl, combine drained pasta and cheese sauce, stirring fully.
- Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheese then top that with the remaining pasta mixture.
- Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheese is bubbly and lightly golden brown.
- Slice the Breaded Chicken Cutlet and serve it on the baked mac 'n' cheese. And the dish is ready!
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