Uploaded August 2026 | Updated September 2026, 1 week ago
Butter Chicken mac & cheese
Serves 6 | Prep 15 mins | Cooking 25 mins
57g protein
375g Coles Large Spiral Pasta
60g Coles Dairy Unsalted Butter
Ā¼ cup (35g) Coles Plain Flour
1 tsp Coles Ground Cumin
1 tsp Coles Garam Masala
Ā½ tsp Coles Ground Turmeric
Ā¼ tsp Coles Chilli Flakes
700ml Coles Organic Tomato Passata sauce
300ml Coles Thickened Cream
1 cup (120g) Coles Shredded Cheddar
1 cup (100g) Coles Shredded Mozzarella
1 Coles Butter Chicken Flavoured Hot Roast Chicken, bones removed, shredded
Chopped coriander leaves, to serve
1. Preheat oven to 180Ā°C (160Ā°C fan-forced). Cook the pasta in a large saucepan of boiling water following packet directions or until just al dente. Drain well.
2. Meanwhile, melt the butter in a large saucepan over medium heat. Add flour, cumin, garam masala, turmeric and chilli. Cook, stirring, for 2 mins or until the mixture bubbles and is grainy. Reduce heat to low. Gradually add the passata and cream, stirring constantly. Cook, stirring, for 5 mins or until the sauce boils and thickens. Remove from heat. Add half the combined cheese. Stir to combine. Season.
3. Stir the pasta and chicken into the sauce. Spoon into a 10-cup (2.5L) ovenproof dish. Sprinkle remaining cheese evenly over the macaroni mixture in the dish. Bake for 15 mins or until golden.
4. Sprinkle with coriander to serve.
Butter Chicken mac & cheese
Serves 6 | Prep 15 mins | Cooking 25 mins
57g protein
375g Coles Large Spiral Pasta
60g Coles Dairy Unsalted Butter
Ā¼ cup (35g) Coles Plain Flour
1 tsp Coles Ground Cumin
1 tsp Coles Garam Masala
Ā½ tsp Coles Ground Turmeric
Ā¼ tsp Coles Chilli Flakes
700ml Coles Organic Tomato Passata sauce
300ml Coles Thickened Cream
1 cup (120g) Coles Shredded Cheddar
1 cup (100g) Coles Shredded Mozzarella
1 Coles Butter Chicken Flavoured Hot Roast Chicken, bones removed, shredded
Chopped coriander leaves, to serve
1. Preheat oven to 180Ā°C (160Ā°C fan-forced). Cook the pasta in a large saucepan of boiling water following packet directions or until just al dente. Drain well.
2. Meanwhile, melt the butter in a large saucepan over medium heat. Add flour, cumin, garam masala, turmeric and chilli. Cook, stirring, for 2 mins or until the mixture bubbles and is grainy. Reduce heat to low. Gradually add the passata and cream, stirring constantly. Cook, stirring, for 5 mins or until the sauce boils and thickens. Remove from heat. Add half the combined cheese. Stir to combine. Season.
3. Stir the pasta and chicken into the sauce. Spoon into a 10-cup (2.5L) ovenproof dish. Sprinkle remaining cheese evenly over the macaroni mixture in the dish. Bake for 15 mins or until golden.
4. Sprinkle with coriander to serve.
