Chicken Mac and Cheese

Mac and Cheese – Serves 1

6 ounces chicken, grilled

2 fluid ounces cheese sauce, recipe below

2 ounces whole wheat pasta, cooked


1 tablespoon green onion

1 tablespoon tomato

Grill chicken until fully cooked. Cook pasta until al dente’. To plate add 2 ounces of pasta top with the vegetables. Ladle over 2 ounces of cheese sauce. Top the cheese sauce with chicken and garnish with tomatoes and green onions.

Roasted vegetables:

4 ounces of cauliflower

2 ounces bell peppers

½ teaspoon oil

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

Pinch of salt and pepper

Pre heat oven to 375 degree. In a mixing bowl add all the ingredients. Mix together thoroughly. Add tin foil to a sheet pan then add the vegetables on the sheet pan. Bake between 30-45 minutes until vegetables are tender and roasted.




Cheese Sauce – Yields 5.5 cups

3 cups 2% organic milk

7.5 ounces organic cheddar cheese

7.5 ounces Asiago cheese

2 tablespoons cornstarch + 2 tablespoons water = slurry

2 tablespoons Worcestershire sauce

Tabasco to taste – couple drops

½ tsp salt

In a sauce pan add the milk and bring it to a simmer. Whisk in the cornstarch slurry to it to thicken. Slowly stir in the cheese. Then add the rest of the ingredients and mix. Keep stirring until all lumps are gone also so that the cheese sauce doesn’t burn