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CHICKEN AND PUMPKIN MACARONI AND CHEESE

COLLABO Macaroni au fromage citrouille et poulet mac and cheese

In collaboration with
Hubert Cormier, Nutritionniste

Thighs Casseroles and gratins Pasta and risotto Oven In advance Winter season Kids’ Favourites
6 and more Portions
30 min Prepping
30 min Cooking
Recipe Easy

Ingredients

6 Exceldor chicken thighs On sale
  • 1 tsp. (5 ml) olive oil
  • 1 1/2 cups (375 ml) water
  • 1 tbsp. (15 ml) Herbes de Provence
  • 3 cups (750 ml) macaroni
  • 1 1/2 cups (375 ml) milk
  • 2 tbsp. (30 ml) flour
  • 1 cup (250 ml) pumpkin puree
  • 1 1/2 cups (375 ml) mild cheddar cheese, grated
  • Chives as garnish
  • Salt and pepper to taste

Directions

Click the steps to erase them.

  1. In a large pot, bring a large amount of water to a boil.
  2. Meanwhile, cut the chicken thighs into small pieces.
  3. Brown chicken pieces in oil.
  4. Add water and Herbes de Provence, then season with salt and pepper.
  5. Let simmer for 30 minutes.
  6. In another pot, mix the cold milk and flour.
  7. Bring to a boil, stirring constantly with a whisk.
  8. Remove from heat when the first bubbles appear.
  9. Add 1 cup (250 ml) cheese and pumpkin puree.
  10. Cook macaroni and drain.
  11. Combine sauce, chicken, and pasta.
  12. Season with salt and pepper.
  13. Serve topped with remaining cheddar cheese.
  14. Garnish with chives.