ingredients
- 250 grams cooked elbow macaroni
- 1 tablespoon butter + extra for greasing the container
- 20 gr onion, chopped
- 1 garlic cloves
- 1 tablespoon all-purpose flour
- 75 grams button mushroom
- 250 ml fresh milk
- 75 ml chicken broth
- 75 grams smoked ham, diced (or corned beef)
- 75 grams chicken breast, diced
- 50 grams cheddar cheese, grated
- 1/2 tsp pepper
- 1 teaspoon salt
- 2 eggs
- cheddar cheese for topping, grated
instructions
- Prepare aluminium container / glass dish for container, apply thin layer of butter on all sides
- Stir fry onion and garlic till fragrant with butter, toss in diced chicken breast. Cook for 3 minutes
- Stir in in button mushroom, cook for another 2 min
- Stir in flour, mix well
- Add in milk and wait till boiled and thickened
- Lower heat, add the broth, macaroni, ham, cheese, pepper, salt and egg, stir till thicken
- Remove from heat
- Pour in aluminium foil pan or glass pan, top with cheddar cheese
- Baked in oven of 180 celcius for 30 min, until the cheese on top is slightly browned and crusty
- Remove and serve warm
- It is enough for 20 cm diametre dish, good for 4
- Preparation 30 min, cooking time 45 min.
