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We’re all officially irritable, thanks largely to this foul weather that seems to be sweeping the South West. My own personal grump is due to the fact that every time I leave the house, the skies above seem to take it as their cue to hail down all sorts of bad weather on my head. Seriously, I’ve been dowsed in water three times today.

Anyway, comfort food is the order of the day. So here it is, some super comforting macaroni!

Jazzed up Macaroni

You will need:

1) Roughly 250g Macaroni pasta (I’m falling at the first hurdle here, I’m having to use wholewheat penne, as I don’t have any macaroni!)

2) 200g of Quorn chicken pieces (normal chicken is fine if you prefer)

3) 200ml cream.

4) 200ml milk.

5) 1/4 tsp ground nutmeg.

6) 100g grated cheddar.

7) 30g grated Parmesan.

8) 1tbsp olive oil.

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How to make it:

1) Preheat the oven to 200c, and get some water on the boil to cook the pasta. Cook according to packet instructions, but dont let them cook right through, take them off the heat about three minutes before cooking time, then set to one side.

2) Meanwhile, heat the oil in a frying pan, and cook the Quorn chicken pieces until browned.

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3) Add the cream, bring it to the boil (to thicken) then add milk and nutmeg and lower the heat to a gentle level! Cook gently for a minute or so, then take off the heat.

4) Add the drained pasta and cheddar to the creamy mix and stir in well. Pour into an oven proof dish, and sprinkle the grated Parmesan over the top. Pop in the oven for around 30 mins, or until browned on top.

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5) Serve with…well, with whatever you want! We’re going simple here, but the boys have requested crusty bread to accompany (those carb fiends..obviously growing!) so who am I to refuse?

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Total Cost? Roughly £2.00. So 50p a person.

The Verdict? DB1 did well with it, and ate most of what was on his plate. DB2, once again, not keen (its an age thing, I think…if it ain’t bread, it ain’t going in!). I revelled in the gluttonous comfortyness of it..! The chicken pieces bulk it out nicely, and the Parmesan gives it a little sharpness, which gets rid of any blandness perfectly.

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