Macaroni Cheese With Chicken Bouillon
|Onion||1 Small, peeled and chopped|
|Red pepper||1⁄2 , seeded and chopped|
|Quick cooking macaroni||2 Cup (32 tbs)|
|Chicken bouillon||3 3⁄4 Cup (60 tbs) (Boiling)|
|Finely grated cheddar cheese||1 1⁄4 Cup (20 tbs)|
|Cubed luncheon meat/1 cup cooked, chopped chicken||1 Cup (16 tbs)|
|Toasted crumbs||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
1 Put the onion and pepper into a small dish. Cover with plastic wrap, and pierce.
2 Microwave on full power for 1 1/2 minutes. Set aside.
3 Put the macaroni into a 2.25 litre/4 pint (10 cup) mixing bowl. Pour on boiling stock (bouillon).
4 Cover with plastic wrap, and pierce. Microwave on full power for 8 minutes. Allow to stand, covered, for 5 minutes.
5 Blend the cornflour (cornstarch) with a little cold water, and stir into the cooked macaroni together with 100g/1/4 lb (1 cup) of the cheese.
6 Stir in the luncheon meat or chicken, the softened onion and red pepper. Pour into a serving dish. Sprinkle with Toasted Crumbs, mixed with remaining cheese.
7 Microwave on power 7 for 3 minutes. Garnish with tomato slices and parsley before serving.