Crumble Pasta

30 mins
Serves 1
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Directions

  1. 1Sauté onion, garlic, and mushroom in a hot pan.
  2. 2Sauté onion, garlic, and mushroom in a hot pan.
  3. 3Sauté onion, garlic, and mushroom in a hot pan.
  4. 4Add shredded roasted chicken or boiled and shredded chicken breast.
  5. 5Add shredded roasted chicken or boiled and shredded chicken breast.
  6. 6Add shredded roasted chicken or boiled and shredded chicken breast.
  7. 7Season with salt, pepper, and lemon.
  8. 8Season with salt, pepper, and lemon.
  9. 9Season with salt, pepper, and lemon.
  10. 10Add chicken broth, tomato sauce, and cream.
  11. 11Add chicken broth, tomato sauce, and cream.
  12. 12Add chicken broth, tomato sauce, and cream.
  13. 13Add Cajun seasoning, controlling the amount due to its spiciness.
  14. 14Add Cajun seasoning, controlling the amount due to its spiciness.
  15. 15Add Cajun seasoning, controlling the amount due to its spiciness.
  16. 16Mix in your choice of pasta.
  17. 17Mix in your choice of pasta.
  18. 18Mix in your choice of pasta.
  19. 19Add blue cheese and shredded regular process cheese.
  20. 20Add blue cheese and shredded regular process cheese.
  21. 21Add blue cheese and shredded regular process cheese.
  22. 22In the same pan, melt butter and add a little olive oil to prevent burning.
  23. 23In the same pan, melt butter and add a little olive oil to prevent burning.
  24. 24In the same pan, melt butter and add a little olive oil to prevent burning.
  25. 25Add 2 tablespoons of flour to make béchamel (equal parts fat and starch).
  26. 26Add 2 tablespoons of flour to make béchamel (equal parts fat and starch).
  27. 27Add 2 tablespoons of flour to make béchamel (equal parts fat and starch).
  28. 28Sprinkle in nutmeg.
  29. 29Sprinkle in nutmeg.
  30. 30Sprinkle in nutmeg.
  31. 31Add evaporated milk or fresh milk, constantly mixing to prevent lumps.
  32. 32Add evaporated milk or fresh milk, constantly mixing to prevent lumps.
  33. 33Add evaporated milk or fresh milk, constantly mixing to prevent lumps.
  34. 34Ensure low heat to prevent burning and add water if the evaporated milk flavor is too concentrated.
  35. 35Ensure low heat to prevent burning and add water if the evaporated milk flavor is too concentrated.
  36. 36Ensure low heat to prevent burning and add water if the evaporated milk flavor is too concentrated.
  37. 37Continue mixing until the desired consistency is reached (use the back of a spoon or the nappe test).
  38. 38Continue mixing until the desired consistency is reached (use the back of a spoon or the nappe test).
  39. 39Continue mixing until the desired consistency is reached (use the back of a spoon or the nappe test).
  40. 40Transfer the mixed pasta and sauce into a baking dish.
  41. 41Transfer the mixed pasta and sauce into a baking dish.
  42. 42Transfer the mixed pasta and sauce into a baking dish.
  43. 43Pour the mornay (béchamel with cheese) over the pasta.
  44. 44Pour the mornay (béchamel with cheese) over the pasta.
  45. 45Pour the mornay (béchamel with cheese) over the pasta.
  46. 46Gently tap the tray to ensure the sauce is well-distributed.
  47. 47Gently tap the tray to ensure the sauce is well-distributed.
  48. 48Gently tap the tray to ensure the sauce is well-distributed.
  49. 49In another pan, melt butter for the crunchy topping.
  50. 50In another pan, melt butter for the crunchy topping.
  51. 51In another pan, melt butter for the crunchy topping.
  52. 52Fry breadcrumbs until crunchy and sprinkle over the pasta.
  53. 53Fry breadcrumbs until crunchy and sprinkle over the pasta.
  54. 54Fry breadcrumbs until crunchy and sprinkle over the pasta.
  55. 55Bake in the oven for 30 minutes at 180° Celsius, preferably using convection mode.
  56. 56Bake in the oven for 30 minutes at 180° Celsius, preferably using convection mode.
  57. 57Bake in the oven for 30 minutes at 180° Celsius, preferably using convection mode.
  58. 58If serving in slices, wait for it to set; otherwise, scoop immediately.
  59. 59If serving in slices, wait for it to set; otherwise, scoop immediately.
  60. 60If serving in slices, wait for it to set; otherwise, scoop immediately.
  61. 61Shrimp can also be used as an ingredient.
  62. 62Shrimp can also be used as an ingredient.
  63. 63Shrimp can also be used as an ingredient.

Ingredients

  • 0.5 kg shredded chicken
  • 0.5 kg shredded chicken
  • 0.5 kg shredded chicken
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 garlic
  • 1 garlic
  • 1 garlic
  • 2 cans mushroom
  • 2 cans mushroom
  • 2 cans mushroom
  • 1 tsp cajun seasoning
  • 1 tsp cajun seasoning
  • 1 tsp cajun seasoning
  • 0.5 bar blue cheese
  • 0.5 bar blue cheese
  • 0.5 bar blue cheese
  • 2 bars Eden cheese
  • 2 bars Eden cheese
  • 2 bars Eden cheese
  • 1 can classic evaporated milk
  • 1 can classic evaporated milk
  • 1 can classic evaporated milk
  • 1 pouch tomato sauce
  • 1 pouch tomato sauce
  • 1 pouch tomato sauce
  • 1 box all purpose cream
  • 1 box all purpose cream
  • 1 box all purpose cream
  • 2 tbsp flour
  • 2 tbsp flour
  • 2 tbsp flour
  • 2 tbsp breadcrumbs
  • 2 tbsp breadcrumbs
  • 2 tbsp breadcrumbs
  • 0.5 stick butter
  • 0.5 stick butter
  • 0.5 stick butter
  • olive oil
  • olive oil
  • olive oil
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste pepper
  • to taste pepper
  • to taste pepper
  • chicken broth
  • chicken broth
  • chicken broth
  • 500 g pasta
  • 500 g pasta
  • 500 g pasta
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • to dilute thickness water
  • to dilute thickness water
  • to dilute thickness water

Equipment

hot panbaking dishoven

Tips

  • Control the amount of Cajun seasoning as it is spicy.
  • Ensure low heat when making béchamel to prevent lumps and burning.
  • Add water to béchamel to achieve desired consistency.
  • Use a convection mode oven or air fryer setting for faster browning of the topping.
  • Wait for the pasta to set before slicing if serving in portions.