Surekha's Mac & Cheese Twist

I have never taken to macaroni and cheese until I tried out this recipe, which I adapted from Karen Raye's Kitchentreaty.com which, apparently she adapted from someone named Bev from Recipezaar.com. A no-no to those nasty Mac and Cheese from a box, so I quite enjoy making this version, that I've given a twist to, and even eating it. The kids absolutely love it, especially with the added grilled chicken and Surekha has decided that it should be named after her.

Ingredients:

8 oz. (1/2 pound or about 1 3/4 cups) macaroni or other medium tubular pasta (like penne)

3 tablespoons butter

3 pips garlic - chopped

1/2 cup Campbell Mushroom Soup

1/4 cup cooking cream or half and half cream

1/2 teaspoon salt

1/2 teaspoon dry mustard / you can use Dijon mustard

3-4 drops of Worcestershire sauce

2 teaspoon black pepper

2 teaspoons coarse chill flakes plus more for sprinkling on top (some like it hot)

2 1/2 cups milk

3 cups grated medium cheddar cheese

a pinch of nutmeg

5 large florets of broccoli (break up into medium sized florets )

1/2 chicken breast - marinate lightly with pepper and salt and then grill before cutting into cubes (use more chicken to suit your taste)

Method:

1. Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the pasta from sticking if it's going to be awhile before you make the sauce)

2. Preheat the oven to 200 degrees Celcius.

3. Over medium heat, melt the butter and when hot add the chopped garlic and lightly sauté.

4. Add the mushroom soup, salt, mustard, pepper, Worcestershire sauce and chill flakes. Stir constantly over medium heat for about three minutes.

5. (adjust the Worcestershire sauce and mustard according to taste bearing in mind the saltiness that comes from the type of cheese you use).

6. Stir in the milk and cooking cream.

7. Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens.

8. Remove from heat, add the nutmeg and stir in 2 cups of the cheese; continue stirring until melted and the mixture is slightly gooey.

9. Pour the cheese sauce over the pasta, add the cubed grilled chicken and broccoli and toss gently until all the pasta is covered.

10. Sprinkle the rest of the cheese on the top, and dust lightly with more chilli flakes.

11. Bake for about 25-30 minutes, until it starts getting slightly dry and a tiny bit brown on top. Serve, topping individual servings with cooked, chopped bacon if desired.

For a vegetarian option, just leave out the meats and add sliced portobello mushrooms and more broccoli.