The Egyptian “Mac and Cheese” Everyone Will Love

Instructions

To make the stock:

1. Add your butter to a pot over medium-high heat and melt completely
2. Add the mastic and let it dissolve then add your whole spices, toast for 2-3 minutes
3. Add the onions and saute until softened
4. Add the garlic and chicken, then cover with enough water to submerge the chicken
5. Bring to a boil, then skim the scum off the surface and simmer for 40-50 minutes with the lid ajar
6. Remove the chicken from the pot, and strain the stock

To make the bechamel:

1. Add your butter into a pot over medium-high heat and melt completely
2. Add the flour, mix with the butter, and cook, until the flour smells nutty and the mixture loosens up (3-4 minutes)
3. Start adding your milk 100ml at a time, and mix into the flour until completely dissolved
4. Continue adding the milk, and whisking until all milk has been incorporated and the mixture is smooth
5. Now start working in 800ml of stock, whisking in 100ml at a time until all incorporated
6. The bechamel should now be really runny, let it simmer on medium-low for about 5 minutes until it thickens enough to coat a spoon

To cook the pasta:

1. Add the rest of your stock to a pot, with some salt and additional cardamom pods, and bring to the boil
2. Add your pasta in and top up with boiling water, then cook for 2 minutes less than the packet instructions
3. Drain your pasta and set it aside

To assemble:

1. Add your pasta to a bowl, then shred your chicken and add all the meat in there with most of the bechamel. Leave 1/2 a cup aside, then mix the ingredients together until thoroughly coated
2. In a baking dish add the pasta mixture, and flatten to knock down any peaks
3. Add the remaining bechamel evenly over the top, then add on a layer of mozzarella cheese
4. Bake at 180c for 20-30 minutes until the cheese is bubbly and grilled
5. Serve and enjoy immediately