Baked Chicken Macaroni in Cups
By Maggi Magic Sarap
INGREDIENTS:
For the meat sauce:
3/4 cup olive oil
3 pcs large onion, chopped
2 heads garlic, minced
2 1/2 kg ground chicken
1/2 kg cooked ham
3/4 cup sugar
6 cups water
1 pack 50g MAGGI MAGIC SARAP®
1 tbsp freshly ground pepper
1 1/2 tbsp dried oregano
For the cheese sauce:
1 1/2 cups NESTLÉ® Cream
1 1/2 cups NESTLÉ® Fresh Milk
4 cups grated cheddar cheese
For the bechamel sauce:
1/2 cup unsalted butter
1/3 cup all purpose flour
4 cups NESTLÉ® Fresh Milk
2 tsp MAGGI MAGIC SARAP®
1/2 tsp freshly ground pepper
For the pasta:
1 ½ kg elbow macaroni, cooked according to package direction
cheddar cheese for topping
quick-melting cheese for topping
Servings: 30
INSTRUCTIONS:
1. For the meat sauce, saute onion and garlic in olive oil in a large pot. Add ground chicken and cook for 5 minutes over high heat.
2. Add ham, tomato, sugar and water. Simmer for 30 minutes.
3. Season with MAGGI MAGIC SARAP®, pepper and oregano. Simmer until thick and set aside.
4. To prepare the cheese sauce, combine NESTLÉ® Cream and NESTLÉ® Fresh Milk in a pot and bring to a gentle simmer. Stir in cheese and set aside.
5. To make the bechamel sauce, melt butter in a sauce pan, add flour and cook for 3 minutes over low heat. Whisk in NESTLÉ® Fresh Milk. Season with MAGGI MAGIC SARAP® and pepper and set aside.
6. To assemble, combine past with meat sauce and cheese sauce. Place in muffin cups with cupcake liners. Top with bechamel, cheddar, and quick-melting cheese. Bake until cheese melts and turns golden brown.
7. Remove from the oven and set aside for 10 minutes. Serve warm.
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