Amid serious chaos in other areas of my life, I am trying to keep on cooking and blogging. One, it is a huge stress relief. Two, we’re trying to keep things as normal as possible. And three, writing as often as possible (in any form) is important to me.
A couple of nights ago, after FINALLY being able to use our oven, we decided we needed some comfort food. What better than mac & cheese? It’s quite an indulgent meal, but we needed it! This is my own recipe. It is very creamy and does not dry out in the oven, which is important for a mac & cheese for me. As with any pasta bake, you can throw pretty much anything in. I like the combination of tomatoes and cheese, but mushrooms, peppers, aubergine, zucchini, and many other veggies would also work. Similarly you can adjust the seasoning to be spicier, more garlicky, etc.
-Roughly 300g noodles (I used fusili, but penne would be better)
-450g (approx.) chicken breast, chopped into cubes or shredded
-500ml combination of milk and cream – your choice (I used a 250ml skim milk, 200ml double cream)
-1 tsp Dijon mustard
-1-2 cloves of garlic
-Cheese of choice: I used mostly cheddar plus a bit of soft goat’s cheese and feta
-10-12 cherry tomatoes, cut in half
-To season: salt, pepper, any Italian herbs, and red pepper flakes
- Cut up chicken, season with salt and pepper, and cook.
- Cook pasta to al dente.
- Meanwhile, combine milk/cream, garlic, Dijon, and seasonings of choice into a small pan and bring to a boil. Milk boils over very easily, so keep an eye on it!
- In an oven-proof baking dish, combine the pasta, cooked chicken, and sauce, and stir in the cheese.
- Top with cherry tomatoes and bake for 20-25 minutes at 200c.