Mom made macaroni schotel today, yayy!

Here’s the recipe:

• 1 1/2 - 2 cup pasta (macaroni elbows, or any other small pasta like spirals, or orecchiette)
• 1 chicken thigh fillet
• 1 carrot, washed, peeled and cut into small dice
• a handful of frozen peas, rinsed
• 1 pickle brown onion (or a small brown onion), sliced thinly
• 1 garlic clove, chopped finely
• 2 tbsp plain flour
• 1 cup milk
• 4 eggs, lightly beaten
• 200g -250g grated cheddar cheese
• 1tsp chicken stock powder (optional)
• 1tsp ground nutmeg
• salt and pepper to taste
• vegetable oil (1 - 2tbsp)

1. Pre-heat oven to 180 degree Celcius
2. Boil water to cook the chicken thigh fillet
3. While the chicken is cooking, boil water in another pan to cook the pasta. Then after 5 minutes boiling the pasta add the carrot, then after another 2 - 3 minutes put in the frozen peas. Drain the pasta and vegies, and set aside.
4. Once the chicken thigh fillet is cooked (after 10 - 15 minutes in boiling water), chopped into small dice. Set aside.
5. Heat vegetable oil in a saute pan, fry the brown onion and garlic
6. Add the plain flour, mix well with the brown onion and garlic.
7. Pour milk gradually while stirring so the milk mixed well with the flour mix
8. Add the chopped chicken fillet, 2/3 of the grated cheese, the pasta and vegetables and mix.
9. Add salt, pepper and ground nutmeg to taste
10. Take saute pan off the heat, and then add the lightly beaten eggs to the pan and mix everything together.
11. Pour the mix in saute pan into a baking dish, and top with the remaining grated cheese until the top is covered with cheese.
12. Bake for 30 minutes, then grill for 15 minutes on medium so the cheese layer on top becomes golden brown.

Serves 4