559 Cal / serving

Recipe makes

Total prep time 1+ hours

Ingredients

Protein 30g, Carbs 54g, Fat 24g

4 Servings

Preparation

10 minutes

Cooking

1+ hours

200 g (7.05 oz) Cheddar cheese
200 g (7.05 oz) Elbow macaroni dry uncooked
1 4 cup (63 g) Plain flour by woolworths
25 g (0.88 oz) Butter salted
1 2 cup (73 g) Peas
3 cup (568 g) Chicken style stock by massel
150 g (5.29 oz) Fully cooked fresh carved chicken breast by mt barker

Directions

1. 1  Place macaroni, cheddar and flour in a 3L (12 cup) slow-cooker. Using hands, mix until well combined.
2. 2  Bring stock to the boil in a small saucepan over high heat. Pour over pasta. Add butter and stir to mix well. Cover and cook on high for 1 1/2 hours, stirring after 45 minutes to break up any clumps of pasta.
3. 3  Stir in peas & chicken(optional).
   Stand for 1-2 minutes. Season with pepper.

Serve sprinkled with chives.