Nokutenda Madzamba's Creamy Chicken Mac and Cheese with Corn Salad Recipe
Nokutenda’s Chicken Mac and Cheese with Corn Salad / Photo by Kathy Pitout Photography
“There’s something magical about a recipe passed down from a Mother’s Sunday table. Nokutenda’s Creamy Chicken Mac and Cheese with Corn Salad isn’t just food, it’s comfort, tradition, and love all assembled into one dish. Every bite reminds us that the best lessons in cooking often begin at home.”
Nokutenda Madzamba's Creamy Chicken Mac and Cheese with Corn Salad Recipe
Yields: Serves about 4 - 6 people
Ingredients for Pasta
1 packet of macaroni (or any pasta of your choice)
200g salted butter
600g cheese (cheddar or a blend of cheeses works best)
150g Champagne Valley flour
3 spices of your choice (suggestions: garlic powder, paprika, salt + black pepper)
Millac Gold cream (about 250ml - 300mI)
2 or 3 boneless chicken pieces (thighs or breast pieces)
Ingredients for SALAD WITH DRESSING
4 cups of corn kernels (fresh, frozen, or canned) or 8 ears of corn to cut off corn kernels)
½ red onion, finely chopped small
1 red bell pepper, diced
1 tablespoon vinegar (apple cider or white)
1 tablespoon olive oil
Mayonnaise
Ingredients for EXTRA DRESSING
Salt and pepper to taste
3 egg yolks
1 medium clove garlic crushed
2 teaspoon Dijon mustard
2 cups olive oil
1/2 cup sunflower oil
2 tablespoon lemon juice
1 tablespoon water
1 medium onion, chopped
METHOD
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions.
Drain the pasta, but reserve a cup of pasta water for later. Set the pasta aside.
While the pasta is cooking season the chicken breasts with salt, pepper, and any other spices of your choice.
Heat a pan over medium heat with a 200g of butter or oil and cook the chicken until golden brown and cooked through (about 6-7 minutes per side), Once cooked, chop the chicken into bite-sized pieces. Set aside.
In a large pot, melt 200g of salted butter over medium heat. Once melted, whisk in 150g of flour to create a roux. Cook for 1-2 minutes until it's lightly golden.
Slowly whisk in the heavy cream, stirring constantly to avoid lumps.
After the cream has fully mixed, add your choice of spices (e.g., garlic powder, paprika, black pepper) and cook until the mixture thickens to your desired consistency.
Gradually add the cheese, stirring until fully melted and smooth. If the sauce is too thick, you can add some of the reserved pasta water to reach your preferred consistency.
Add the cooked macaroni and chicken pieces to the cheese sauce. Stir everything to combine and ensure the pasta and chicken are evenly coated
Add the combination into a 25x30 tray with the depth of 6cm
If you're using canned corn, drain and rinse it. For fresh or frozen corn, cook it by boiling or sautéing in a 5ml of oil for 5-7 minutes
In a bowl, combine the corn, chopped red onion, and diced bell pepper (if using).
In a small bowl, whisk together the olive oil, vinegar, salt, and pepper.
Pour this dressing over the corn mixture and toss to combine. Set aside
Whisk Dijon mustard with 3 egg yolks and gradually mix in olive oil and sunflower oil until all is added the add salt, lemon juice and water to make the dressing. Serve the creamy chicken mac and cheese hot, alongside or topped with the fresh corn salad.
Story behind the dish:
“This is a nostalgic dish that takes me back to my childhood. A recipe that my mother has loved cooking for us since we were young children and especially on Sundays. I’m sharing it because whenever we requested something special it was the first meal that came to mind.” - Nokutenda Madzamba