Chandler’s Thanksgiving Mac n Cheese with a twist


Chandlers mac and cheese can be equated to the comfort food that has a robust, nostalgic or sentimental value to me from the yesteryears. It is definitely characterized by its esteemed calorific  nature, high carbohydrate level, but a fairly simple preparation. Suitable for a family feast or for all kinds of gatherings. For an amorous candlelit experience it will surely serve as an aphrodisiac. Perfect for a “FRIENDS” hangout, a one dish concoction, luxuriated, and captivating the good times, shouting out loud “ I’ll be there for you”


Ingredients :

Onions finely chopped – 1 large

Garlic cloves, finely minced – 5 cloves

Poached chicken breast, shredded – 150 gms

Button mushrooms, thinly sliced  – 1 punnet

Oregano – 1 tsp

Marjoram – 1 tsp

Assorted bell peppers , finely chopped – 100 gm

Chicken stock cube – 2 pcs

Water – 11/2 cup

Tomato paste – 200 gm

Thickened cream – 100 gm

Red chilli flakes – optional – A/R

Grated cheddar cheese – 200 gm

Milk – 200 ml

Butter – melted – 200 gm

Macaroni, cooked – 300 gm




  1. In a sauté pan, add the onion and garlic and sauté till softened or slightly caramelized.
  2. Add in the mushrooms and sauté, add in the chicken breast and herbs and mix well.
  3. Add the chicken stock cubes, water and mix well. Let it come to a boil.
  4. Add in the tomato paste and mix, then add the thickened cream and check seasoning and simmer on low flame for 10-15 minutes. Red chilli flakes can be added as required if a hint of spice is needed, add finely chopped assorted bell peppers.
  5. Then mix the tomato sauce with the boiled pasta and remove in a casserole dish.
  6. Prepare a butter sauce by heating milk and butter together until just heated and not boiling.
  7. Pour on top of the macaroni.
  8. Top with grated cheddar and cover with aluminum foil. Bake at 180 degrees Celsius for 45 minutes. Serve hot.


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