That's just so Cheesy!

It has been a while since I last cooked pasta, and recently I craved for pasta covered with thick creamy mushroom sauce. I also had a craving for mac & cheese, with over the top...melt in your mouth...cheesy gooeyness. So despite my "one-arm" condition, I knew I had to make pasta.

So I called upon Pei Yee to be my Chef de la journée (chef of the day). This was no ordinary task, this was a dish beyond the ordinary, it had to combine the two pasta dishes into one and somehow find a balance between the two. With the challenge set before us, we started off with a milk base infused with garlic, bay leaves and a tiny hint of curry/tumeric powder. To that base we mixed in not one, but two types cheeses to form the cheese sauce. Adding to that was a big handful of re-hydrated chanterelle mushrooms and thick chunks of pan-fried luncheon meat. All those ingredients were mixed together with the macaroni before it was topped with a generous sprinkling of parmesan and chives and baked in the oven for about 15 minutes to brown the top until crispy golden perfection.


WARNING!: The images below are not suitable for the faint hearted, lactose intolerant and weight watchers.