1. 1

   Step 1

   Preheat your oven to 200°C.

2. 2

   Step 2

   Prepare the 225 g macaroni and cheese mix according to the package instructions, using 45 g butter and 60 ml milk.

3. 3

   Step 3

   Transfer the cooked pasta mixture into a 2-liter casserole dish.

4. 4

   Step 4

   Heat 15 ml olive oil in a large frying pan over medium heat.

5. 5

   Step 5

   Add 1 chopped onion and 280 g drained mushrooms to the pan.

6. 6

   Step 6

   Sauté the vegetables for 5 minutes until the onions begin to brown.

   Timer 5 min
7. 7

   Step 7

   Add 450 g ground chicken and a pinch of fresh ground pepper to the pan.

8. 8

   Step 8

   Cook the chicken mixture, stirring frequently, for 5 to 8 minutes until the meat is no longer pink.

   Timer 8 min
9. 9

   Step 9

   Pour in 400 g stewed tomatoes and simmer the mixture for 3 to 4 minutes.

   Timer 4 min
10. 10

    Step 10

    Add the chicken and tomato mixture to the casserole dish with the pasta.

11. 11

    Step 11

    Stir well to combine all ingredients.

12. 12

    Step 12

    Fold in 20 g chopped fresh basil, distributing it evenly throughout the dish.

13. 13

    Step 13

    Sprinkle the top with 50 g grated Parmesan cheese and 30 g breadcrumbs.

14. 14

    Step 14

    Bake uncovered for 20 to 25 minutes until the top is crisp and the edges are bubbling.

    Timer 25 min

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