Crosse & Blackwell Tangy Pasta Bake

A traditional comfort and easy to make pasta bake to enjoy in the comfort of your home. 

Serves: 2-4
Time: 30 minutes
Recipe by: Nicole Snelling


500g Macaroni or Penne Pasta, cooked
2 Chicken Breasts, cubed
2 Cups Cheddar, grated
1 ½ Cups Milk
½ Cup Crosse & Blackwell Tangy Full Fat 52% Mayonnaise
3 Tbsp Flour
1 Tbsp Oil
1 tsp Dijon Mustard
1 tsp Cayenne Pepper
Salt and Pepper, to taste

1 Cup Cheddar Cheese, grated
½ Cup Bread Crumbs
½ Cup Grated Parmesan


Combine bread crumbs, cheese and parmesan and set aside.
Prepare the chicken cubes by cooking them in a preheated pan and cook for 6-8 minutes, or until cooked through. Season the chicken and set aside.
Melt butter in a saucepan over medium heat.
Whisk through the flour and allow to cook for a minute.
Add half the milk, cayenne pepper and mustard and whisk until smooth and lump free.
Add the remaining milk and stir continuously until the milk is simmering and thickens, about 3-5 minutes.
Remove from the heat and stir through the cheese and the Crosse & Blackwell Tangy Mayonnaise until all the cheese has melted.
Mix the pasta and chicken pieces into the cheese sauce and season to taste.
Add the pasta to a greased oven dish and top with the prepared topping.
Bake in the oven at 200°C for about 30-35 minutes, until the top is golden and the inside is bubbly.

Chefs Tip: You can simply leave the chicken out and add mushrooms instead to turn this into a veggie meal.

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