Boosted Mac and Cheese

Prep time
Cook time

Prep time
Cook time


  • 9oz / 250g hydrated B Strong Chicken Style Protein Shred
  • 18oz / 500g Large Elbow Pasta
  • 4 oz / ½ cup Unsalted Butter, divided
  • 2 large celery stalks, finely chopped (about 1 cup chopped)
  • 1 small yellow onion, finely chopped (about 1 cup chopped)
  • ¼ teaspoon of garlic
  • ¼ cup all-purpose flour
  • 3½ cups whole milk
  • 18oz / 500g Extra-sharp Cheddar Cheese, shredded
  • 1 cup Panko (Japanese-style breadcrumbs)
  • 2 oz / ¼ cup Crumbled Blue Cheese
  • 2 tablespoons finely chopped fresh Flat-leaf Parsley



Step 1

Heat oil in a pan on stove to medium to high heat.

Step 2

Batch cook hydrated protein, by adding to pan and frequently tossing until browned. When proteins are golden brown, add ¼ teaspoon of garlic and mix through for flavour boost.

Step 3

Season with salt and pepper and set aside.

Step 4

Spread tomato or BBQ sauce over Lebanese bread.

Step 5

Sprinkle with cheese, red onion, chicken style strips.

Step 6

Place on baking tray in preheated 350°F / 180°C oven and bake for 10 minutes or until cheese melts and browns.

Made with B Strong