Macaroni and cheese with chicken livers

Serves 4

Preparation time: 15-20 min

Cooking time: 20-30 min

250 g macaroni

salt and freshly ground

black pepper

10 ml (2 t) olive oil

15 ml (1 T) butter

250 g chicken livers, cleaned and diced

125 g mushrooms, quartered

8 spring onions, chopped

50 ml butter

50 ml flour

500 ml (2 c) milk

pinch of curry powder

250 ml (1 c) grated Cheddar cheese

extra fresh parsley

Preheat the oven to 180 °C.

Cook the macaroni in salted water until al dente (cooked but firm to the bite).

Drain and set aside.

Heat the olive oil and 15 ml (1 T) butter and fry the chicken livers and mushrooms until golden brown and done.

Add the spring onions and fry gently.

Season with salt and pepper.

Heat the 50 ml butter, add the flour and stir for 1 minute.

Add the milk and stir to form a smooth white sauce.

Season with salt, pepper and curry powder.

Combine the white sauce with the cooked macaroni and liver mixture.

Divide the mixture among 4 small ovenproof dishes or put into a medium-size ovenproof dish.

Scatter the cheese on top and bake for about 20 minutes or until golden brown and done.

Garnish with fresh parsley and serve with salad.

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