Macaroni Chicken Cheese Bake

This macaroni chicken cheese bake was my favourite dish what I was a kid. It’s easy and quick dish to make and you can use leftover pasta and/or chicken.

Gently mix in all the ingredients and pour over the egg-milk batter, then bake for 10-15 minutes. It’s that simple! If you are sensitive to dairy then use chicken or vegetable stock instead of milk.

macaroni cheese bake_H - 1

I use filini vermicelles, which are very thin, short-cut strands of pasta. It takes only 3 minutes to cook the past. I add a drizzle of olive oil while cooking the pasta, so it doesn’t stick and also to add a flavour.

Macaroni Chicken Cheese Bake
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Prep Time
25 min
Cook Time
15 min
Prep Time
25 min
Cook Time
15 min
  1. 250 g chicken fillet
  2. drizzle of olive oil
  3. 1 large onion, finely chopped
  4. 1 1/2 cup filini pasta
  5. 4 tbsp grated cheddar cheese
  6. salt and pepper to taste
  7. 2 eggs
  8. 100 ml milk
  1. Place the chicken in a boiling salted water and cook for 20 minutes. Let it cool. Chop the meat.
  2. Heat a saucepan over medium heat, add a drizzle of oil and chopped onions, pour over a ladle of water. Sweat for until onions are soft. Remove from the heat.
  3. Place the macaroni in a boiled salted water and cook for 3 minutes, drain.
  4. Heat the oven to 175C.
  5. In a large bowl mix together chopped chicken, onions, macaroni and half of grated cheese.
  6. Slightly beat the eggs with milk. Add to the bowl.
  7. Season with salt and pepper.
  8. Place in a baking dish.
  9. Bake for 10 minutes. Sprinkle over the remaining cheese and bake another 5 minutes.
  1. If prefer dairy free, then replace milk with chicken or vegetable stock.
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