Close
Picture of Hubert Cormier

A recipe from Hubert Cormier Nutritionist

Chicken and Pumpkin Macaroni and Cheese

  • 8 servings

Difficulty: Easy

  • Print
  • Send
  • Full screen

Ingredients

Loading

Please select at least one ingredient

Your shopping list has been updated!

See my list

Directions

Pro tip Once completed, 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.
Chef's tip

Don’t have any fresh pumpkin? You can make this recipe year round using canned pumpkin puree!