This has been a winner with my fam-bam for many years.
It combines all of Mini Me’s favourites in one fabuliciouz dish!
So this is another one of those 3 step meal things that I seem to always manage to do. What is with that? Until starting to write my recipes down in this blog, I never realised how I break down my cooking into stages like this. Quirky.
Step 1 – Boil a pot of water, add salt & cook off a 500g packet of macaroni pasta. Drain & plop into a deep casserole dish.
Step 2 – Heat a solid glug of oil in a frypan & cook off 500g of diced chicken thigh. Remember to season generously with salt & white pepper. When almost cooked, throw in half a dozen or so sliced mushrooms to fry off. Bung that lot in the casserole dish too.
Step 3 – Making a cheese sauce. Place a pot over the lowest heat setting possible to melt 2 tablespoons of butter (use the real stuff so your sauce isn’t oily). Take it off the heat & add in 2 tablespoons of plain flour & a teaspoon of salt. Give that a good stir to combine before popping back on the lowest heat setting. Keep stirring for about a minute – this is to cook off the flour so is a really important step to not skip. Next, slowly add in 2 & 1/2 cups of milk, stirring constantly. Now, that’s your basic white sauce, to turn it into a cheese sauce you simply need to add…..CHEESE…..who woulda thunk it?! I throw in 500g worth of shredded cheese, use whatever melting type of cheeses you like. I use an equal amount of mozzarella & cheddar. When all the cheese is melted, turn up the heat a wee bit to do that, then pour it straight into the casserole dish too!
Give the contents of the casserole dish a jolly good stir to spread it all out evenly before crowning this lusciously gooey creation in an extremely generous layer of shredded parmesan cheese (I know more cheese!!!!) then whack it in a 180c oven for 20 minutes.