Servings: 2 · Prep Time: 10 mins · Cooking Time: 35 mins
Total Time: 45 mins

Dinner

If you have tried our primal macaroni cheese before, then we are sure you will find this combo with chicken truly awesome. Super healthy and a great way to entertain your family and friends.

Ingredients

Roast Chicken

  • Chicken Legs
  • Garlic (2 cloves grated)
  • Olive Oil (4 tbsp)
  • Lime
  • Salt and Pepper (to taste)
  • Paprika (2 tbsp)

Macaroni Cheese

  • Konjac Penne Pasta (400g)
  • Milk (200ml)
  • Butter (2 tbsp)
  • Paprika (1 tbsp)
  • Cheddar Cheese (200g grated)
  • Mustard Powder (1/2 tsp)

Method

STEP 1
Place chicken legs into a bowl together with the rest of the ingredients. With your hands massage the chicken until all the ingredients are rubbed in. Leave ideally for a few hours in the fridge to marinate, or even better overnight.

STEP 2
Preheat oven for 180 celsius.

STEP 3
Place the chicken into a roasting tray and season. Then cook in the oven for 30 to 35 minutes until golden brown and cooked through.

STEP 4
Meanwhile when chicken is half way through cooking. Drain noodles and cook in a non-stick for 2-3 to reduce the moisture, then set aside.

STEP 5
For the macaroni, combine milk, butter, paprika and mustard powder together in a saucepan over a medium heat.

STEP 6
When the mixture comes to a simmer, lower the heat and then put the noodles in and stir well.

STEP 7
Add the grated cheese slowly (leave a little for sprinkling later) and stir until all the noodles are coated.

Step 8
Place into a heat-proof dish, sprinkle with the remaining cheese and place under a hot grill until golden brown.

Step 9
Serve together with the chicken, garnish with lime and an extra sprinkle of paprika on the macaroni.