Butter Chicken Mac ’n’ Cheese
- 375g Elbow Macaroni
- 1 pouch (160 mL) VH® Butter Chicken Cooking Sauce
- 1/2 cup (125 mL) shredded mozzarella cheese
- 1/2 cup (125 mL) shredded white Cheddar cheese
- 1 tbsp (15 mL) chopped fresh parsley or chives
- Cook macaroni according to package directions; drain, reserving 1/4 cup (60 mL) cooking water.
- Meanwhile, heat VH® Butter Chicken Cooking Sauce in saucepan set over
- Stir in mozzarella, Cheddar and cooked pasta until cheese is melted and combined with sauce. Stir in reserved cooking water; sprinkle with parsley.
Stir in cubed, cooked chicken for a true comfort food twist on Indian butter chicken.