After a brief trip to Fiji, where I experienced a great take on traditional mac and cheese at the Hard Rock Café, I had to attempt to recreate it!

Apparently, this is even better than the real deal…. Add as many and whatever cheeses you like – I personally like to mix tasty, mozzarella, cream cheese and parmesan together. The version I prefer is omitting the chicken (being a vegetarian) but keeping the rest of the recipe the same.

Ingredients:
1 red capsicum
Milk
Grated tasty cheese
2 tsp. French onion soup mix powder
2 tbs. plain flour
2 tbs. butter
Parmesan cheese
x2 chicken breasts, diced
Cayenne pepper
Pasta – I prefer tagliatelle

Method:

Slice capsicum and dice chicken and add to pan. Sprinkle cayenne pepper over them.
While they are cooking, boil water and add pasta; cook until al dente.

In a separate pot, add 2 tablespoons butter to pot, melt, add 2 tablespoons plain flour and combine. After a minute or two, add French onion soup mixture and stir thoroughly.

Gradually add milk and stir as sauce thickens (generally a cup or two does it).
Add your cheese to taste – I like a handful of tasty, half a handful of mozzarella and a little bit of cream cheese and parmesan. Stir. Add more milk if desired.

Once sauce is finished to taste, mix pasta, capsicum, chicken and sauce in one pot and transfer to an oven proof dish. Top with more cheese and place in oven for 20 – 40 minutes or until cheese is slightly golden. Serve.

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