Mac n' Cheese with Bacon, Chicken & Tamarind

Feed the troops with this fantastic meal. They will love the Bacon, Chicken and Tamarind combo.

You will need (serves four to six):

• 1 tablespoon cooking oil
• 1 chicken breast, diced
• 6 rashes of streaky bacon, chopped
• 1 onion, diced
• 4 tablespoons Jenny’s Tamarind Chutney (any heat)
• 250 grams dried macaroni, 1 tablespoon salt
• 2 tablespoons butter
• 1/3 cup all purpose flour
• 3 cups whole milk
• 2 cups grated cheese
• 1 teaspoon salt

Topping:

• 1/2 cup panko (or bread) crumbs
• 1/2 cup grated cheese
• 1 tablespoon fresh herbs, chopped

To Prepare:

1. Preheat oven to 180°C.
2. Heat oil in a frying pan and add the chicken, bacon and onion. Fry for 12 minutes, stirring regularly until cooked through. Stir in 2 tablespoons Jenny’s KitchenTamarind Chutney and cook for a further 2 minutes.
3. Bring a large pot of water to the boil. Add salt and macaroni and cook for 10 minutes. Drain then tip the cooked macaroni into an oven-safe dish.
4. While the macaroni is cooking, melt the butter in a medium saucepan, whisk in flour and cook for 2 minutes. Add 1 cup of milk and whisk until it forms a smooth paste. Add the rest of the milk in several batches and whisk until smooth each time. Simmer for 3 minutes. Stir in 2 cups of grated cheese, 2 tablespoons Jenny’s Kitchen Tamarind Chutney and 1 teaspoon salt. Cook for a further 3 minutes. Pour over the macaroni and mix to distribute sauce evenly.
5. Gently fold in the cooked chicken and bacon. Sprinkle with panko breadcrumbs and extra grated cheese. 
6. Bake for 15 minutes at 180°C until golden.
7. Scatter with fresh herbs before serving.