Comfort
Gluten-Free Macaroni with Chicken & Sweetcorn
Creamy, gentle and built for sensitive tables. Gluten-free macaroni, chicken and sweetcorn fold into a light sauce that feels familiar without being heavy.
Ingredients
- 300 g Cibo di Italia Gluten-Free Macaroni
- 300 g cooked chicken — shredded
- 180 g sweetcorn
- 25 g butter
- 1 tbsp cornflour
- 300 ml milk
- 60 g cheddar — grated
- 1 tsp Dijon mustard — optional
- 1 piece small handful chives — snipped
- to taste salt and black pepper
Method
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Step 1. Cook the gluten-free macaroni in salted boiling water for 6 minutes. Drain carefully and toss with a small knob of butter.
6 min
-
Step 2. Melt the butter in a saucepan. Whisk the cornflour with 3 tbsp cold milk, then add it to the pan with the remaining milk.
2 min
-
Step 3. Simmer for 3 minutes, whisking, until the sauce thickens.
3 min
-
Step 4. Stir in cheddar, mustard if using, salt and pepper until smooth.
1 min
-
Step 5. Fold in the chicken and sweetcorn. Warm for 2 minutes.
2 min
-
Step 6. Add the macaroni and stir gently until coated. Loosen with a splash of milk if needed.
1 min
-
Step 7. Serve with chives and black pepper.
Goes well with
Apple juice topped with sparkling water.
Steamed peas with butter.
Rice pudding with cinnamon.
Questions cooks ask
Can I use leftover roast chicken?
Yes. Shred leftover cooked chicken and warm it gently in the sauce with the sweetcorn.
How do I keep gluten-free macaroni from breaking?
Cook it just until al dente, drain gently, and fold it through the sauce instead of stirring hard.
Can this macaroni be packed for lunch?
Yes. Cool it quickly, refrigerate it, and reheat with a splash of milk to loosen the sauce.
Nutrition
Scaled to your servings
- 801kcalCalories40%
- 84.6gCarbohydrate33%
- 57.4gProtein100%
- 25.8gFat37%
The pasta we used
Cibo di Italia Macaroni
300g · Cooks in 6–7 minutes · Serves ~3
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