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If making the optional chicken chunks: Cut 1 chicken breast into cubes. In a bowl, combine the cubed chicken with 1 teaspoon salt, 1 teaspoon paprika powder, 1 teaspoon black pepper, 1 tablespoon soya sauce, 3 tablespoons all-purpose flour, and 1 egg. Mix well to coat the chicken.

Marinate the chicken for 30 minutes.

While the chicken marinates, cook the 2 1/2 cups of uncooked pasta according to package directions until al dente. Drain and set aside.

In a large pan or pot, melt 4 tablespoons of butter or oil over medium-low heat.

Add 1 teaspoon chilli powder, 1 teaspoon chilli flakes, 1 teaspoon paprika powder, 1 teaspoon black pepper, 1 teaspoon cumin powder, and 1 teaspoon garlic powder (reserving salt and sugar for later). Mix well and cook for 30-40 seconds until fragrant.

Add 2 tablespoons of finely chopped garlic and sauté for about 1 minute, keeping the flame low to prevent burning.

Stir in 3 tablespoons of all-purpose flour and cook, stirring continuously, for about 1 minute to create a roux.

Gradually whisk in 2 cups of milk and 2 cups of dairy cream, whisking continuously to avoid lumps. Continue whisking until the sauce begins to thicken.

Add 1 teaspoon salt and 1 teaspoon sugar to the sauce. Stir until dissolved.

Add 1/2 cup shredded mozzarella cheese and 1/2 cup shredded cheddar cheese to the sauce. Mix until the cheese is completely melted and the sauce reaches a slightly thick consistency.

Add the cooked pasta to the cheese sauce and mix well until the pasta is fully coated.

Preheat your oven to 175°C (350°F) with both top and bottom heat on.

Transfer the mac and cheese mixture to a baking dish. Top with the extra 1/2 cup shredded mozzarella cheese and sprinkle with mixed herbs or oregano.

Bake for 20-25 minutes, or until the top is golden and bubbly.

While the mac and cheese bakes, deep fry the marinated chicken chunks until golden and crispy. Drain on paper towels.

Coat the fried chicken in 2-3 tablespoons of chilli sauce or sriracha sauce.

Serve the baked mac and cheese hot, topped with the optional spicy chicken chunks if desired.


If making the optional chicken chunks: Cut 1 chicken breast into cubes. In a bowl, combine the cubed chicken with 1 teaspoon salt, 1 teaspoon paprika powder, 1 teaspoon black pepper, 1 tablespoon soya sauce, 3 tablespoons all-purpose flour, and 1 egg. Mix well to coat the chicken.

Marinate the chicken for 30 minutes.

While the chicken marinates, cook the 2 1/2 cups of uncooked pasta according to package directions until al dente. Drain and set aside.

In a large pan or pot, melt 4 tablespoons of butter or oil over medium-low heat.

Add 1 teaspoon chilli powder, 1 teaspoon chilli flakes, 1 teaspoon paprika powder, 1 teaspoon black pepper, 1 teaspoon cumin powder, and 1 teaspoon garlic powder (reserving salt and sugar for later). Mix well and cook for 30-40 seconds until fragrant.

Add 2 tablespoons of finely chopped garlic and sauté for about 1 minute, keeping the flame low to prevent burning.

Stir in 3 tablespoons of all-purpose flour and cook, stirring continuously, for about 1 minute to create a roux.

Gradually whisk in 2 cups of milk and 2 cups of dairy cream, whisking continuously to avoid lumps. Continue whisking until the sauce begins to thicken.

Add 1 teaspoon salt and 1 teaspoon sugar to the sauce. Stir until dissolved.

Add 1/2 cup shredded mozzarella cheese and 1/2 cup shredded cheddar cheese to the sauce. Mix until the cheese is completely melted and the sauce reaches a slightly thick consistency.

Add the cooked pasta to the cheese sauce and mix well until the pasta is fully coated.

Preheat your oven to 175°C (350°F) with both top and bottom heat on.

Transfer the mac and cheese mixture to a baking dish. Top with the extra 1/2 cup shredded mozzarella cheese and sprinkle with mixed herbs or oregano.

Bake for 20-25 minutes, or until the top is golden and bubbly.

While the mac and cheese bakes, deep fry the marinated chicken chunks until golden and crispy. Drain on paper towels.

Coat the fried chicken in 2-3 tablespoons of chilli sauce or sriracha sauce.

Serve the baked mac and cheese hot, topped with the optional spicy chicken chunks if desired.
