Mac and Cheese - Comfort For The Soul.

If there's one of the dishes that many find comfort in, it has to be a well made macaroni and cheese. The coming together of elbow macaroni and a hearty cheese sauce brings with it a feeling of warmth that nourishes the soul. Best of all, mac and cheese can be as easy to prepare by just using just three ingredients (i.e. elbow macaroni, cheese and butter), or you can go all out and make it something that would fit in easily as part of a dinner feast.

Despite many considering it as a dish that would be associated as being a cheap staple for easy dinners (thanks to Kraft dinners), mac and cheese has an aristocratic history behind it. Thomas Jefferson was so smitten by it during his trips to France and Italy in the late 1700s that he brought it back with him to the States. Its also documented that he served it at state dinners.

While many like to keep mac and cheese a simple affair, there's no restrictions in customising it. Add whatever you feel to it that satisfies your palate and no one will complain. 

So for my mac and cheese dish, I decided to give it my own spin (though not my only take on it - might make more variations in the future). While the core ingredients are going to remain the same, I also decided to add in different kinds of cheese (red leicester, mozzarella and parmesan), some chicken, mushrooms, green olives and a hint of spice to give it a more distinct flavour, though you're free to experiment with ingredients that you prefer. What you end up getting is a dish that is bursting with oodles of cheese in a rich cheesy sauce which will definitely keep your insides so satisfied. 

Here's the recipe:

Chicken, Mushroom and Olives Three Cheese Mac
------------------------------------------------------------------------

Ingredients:

- 500g elbow macaroni

- 300g small diced chicken (Use thigh or breast - upto you)

- 2 medium onions sliced

- 350ml whole milk

- 350ml single cream

- 125g red leicester cheese - grated

- 175g parmesan cheese - grated

- 200g mozzarella cheese - grated

- 50g green olives

- 125g sliced mushrooms

- 1 tsp paprika

- 1 tsp nutmeg

- 1 tsp mixed herbs (You can get them from most supermarkets. If not then its a tsp of dried oregano, basil, parsley, marjoram and thyme)

- 1 tsp salt (Or according to your taste)

- 1 tsp pepper

- 3 tbsp butter

- 3 tbsp flour

Preparation:

- In a large pan, add in the butter and heat it up.

- Add in the sliced onions and fry them on medium-high heat till they become golden brown.

- Add in the diced chicken and stir fry for 5 to 10 minutes. 

- Next add in the sliced mushrooms and continue to stir fry for another 5 to 10 minutes.

- Add in the milk and cream, give it a good stir and set it on low heat.

- In the meantime, take a pot, add in water, a bit of oil and salt and bring to a boil. 

- Add in the elbow macaroni, bring to a boil and cook it for 5 minutes. Then drain it thoroughly. Save a bit of the leftover starchy water for adding it into the sauce later. 

- Add 125 grams of leicester cheese, 125 grams of parmesan and 125 grams of mozzarella cheese into the sauce as well as the flour and the leftover starchy water (Use it according to the desired level of thickness you want your sauce to be), mix it all thoroughly well and simmer it between 5 - 10 minutes.

- Remove the pan off heat, Add in the paprika, nutmeg, mixed herbs, salt, pepper and olives, mix it all well. Add in the boiled pasta and mix it altogether till well incorporated. 

- Transfer the whole mixture into a casserole dish or a baking tray.

- Lastly top it all with the the remaining parmesan and mozzarella cheese we have. Add in a bit more if required.

- Preheat your oven to 200 degrees Celsius (190 degrees if fan assisted).

- Put your mac and cheese dish / tray on to the center of the oven and bake it for around 25 to 30 minutes.

- Once fully baked, take it out and let it sit for 5 minutes.

- Serve and enjoy!