This is a Macaroni and Cheese Bake which is loved by my family. I love the one with white sauce; but they prefer the one with tomatoes and some spice. Its easy and quick and thats something which everyone is game for. So here it is….Macaroni and Cheese, with tomatoes and chicken and……. now, now, dont be lazy…………..go check the recipe out.
1 Packet (400 grams) Elbow Macaroni, uncooked, 2 onions chopped, 1 each red, yellow and green capsicum, 250 grams boneless chicken, 1 cup tomato paste, 1 cup (or more) pasta sauce, 1 can red kidney beans, ½ cup mushrooms, 1 tablespoon red chilly powder (or bafat powder), 2 tomatoes chopped, 1 tin Kraft cheddar cheese grated (equal to 1 cup), ½ cup mozzarella cheese, spring onion, coriander leaves, few blobs of butter, little oregano, salt and pepper powder, few tablespoons of bread crumbs.
Boil water in a large pan, add salt and when the water bubbles add Macaroni and cook till done. Drain the water and add a blob of butter and toss with fork to ensure that Macaroni does not stick and are separate. In a pan add either oil./butter and fry the onion, then add red, yellow and green capsicum and sauté for a few minutes. Add just a pinch of salt, some oregano and pepper powder. Then add to the Macaroni pan. In the same pan, add chicken (which has been cut to tiny bits), sauté the chicken till the water evaporates, then add chilly powder, salt and tomato paste. Cook till chicken is done and transfer to Macaroni pan. If required add more oil or butter to pan, then sauté chopped tomatoes, spring onion and mushrooms and add to Macaroni pan. Drain the kidney beans and rinse it of brine, if any. Add to the Macaroni pan. Add pasta sauce, grated cheddar and mozzarella cheese, coriander leaves. Taste and add more seasoning if required.
Transfer to a baking dish, garnish with some shredded cheese, spring onions and bread crumbs and bake for 10-15 minutes till the cheese melts.
Serve hot. This quantity easily serves 6-8 people.