If you’re watching your weight or counting calories,
look away now!
Nobody can ever accuse this one of being healthy but sometimes, you just really need a hit of comfort food no matter what the consequences to your hips!
Start off by popping a pot of water onto boil, add salt & cook off an entire 500g bag of macaroni pasta before draining & bunging into a large oven-proof casserole dish.
While that’s doing it’s thing, bubbling away, you can multi-task ~ Da Da Dum!
Heat a wee glug of oil in a frypan & add in 2 teaspoons of minced garlic along with 500g of diced chicken thigh to cook off. Once lovely & golden, throw in a punnet of sliced mushrooms too. I prefer Swiss Brown Mushies but use whatever type floats your boat. Once everything is cooked, add it into the casserole dish & mix through the pasta.
Then we move onto making the cheese sauce. Far from being something to be scared of, it’s actually pretty easy to make so take a deep breath & here we go!
Bung 2 tablespoons of butter into a large saucepan over the lowest heat possible. When it’s melted, remove from the heat & stir in 2 tablespoons of plain flour & 1 teaspoon of salt. Pop back onto the lowest heat, stirring to cook off that flour – you’re looking for when the butter ‘remelts’. Finally, slowly add in 2.5 cups of milk (you’ve just made a classic white sauce) before dumping in an entire 450g bag of whatever multiple cheese blend floats your boat (now you have a cheese sauce). Turn up the heat to medium to thicken it up a wee bit then simply pour over the pimped up pasta in the casserole dish. Stir through thoroughly before crowning your creation with copious amounts of grated cheddar cheese & a scrumptious layer of shredded parmesan cheese as well!
Whack that lot into a 180c oven for 20 minutes.