Delicious contribution from Nicki Dennis

– 2 tablespoons unsalted butter
– 2-3 teaspoon cayenne pepper
– 2 cups uncooked small macaroni (elbows, orecchiette, penne etc.)
– 1 cup + 2 tablespoons grated sharp yellow cheddar cheese
– 2 cups milk
– 1 cup + 2 tablespoons grated sharp white cheddar cheese
– 5 tablespoons all-purpose flour
– 2 cups + 2 tablespoons grated Parmigiano/Reggiano cheese
– 2 teaspoon salt
– 8 scallions, white and light green part only, thinly sliced
– 3 teaspoon pepper
– 4 oz. fresh goat cheese

Heat oven to 375 degrees. Lightly butter a 2 quart casserole. Set aside.

Cook macaroni according to package directions. Drain, rinse with cold water to stop the cooking process and set aside.
Warm the milk in a saucepan until small bubbles form around the sides.
Melt the butter in a large, heavy pot over low/medium heat. Whisk in the flour and cook over low heat for 2 to 3 minutes to cook the flour being careful not to let it brown. Continue to whisk continuously while gradually adding the heated milk. Cook over low/medium heat for 6-8
minutes whisking occasionally. The sauce will be fairly thick and very smooth.
Remove from the heat and add salt, pepper and cayenne. Cover to keep warm.

Reserve 2 tablespoons each yellow and white cheddar and Parmesan cheeses and set aside.

Add the remaining yellow and white cheddars and the Parmesan cheese to the warm white sauce and stir well to combine. Add the macaroni and stir gently to incorporate. Stir in most of the scallions reserving a few pieces for garnish.

Cut the goat cheese in to 1 inch pieces and gently fold into the macaroni/cheese mixture being careful not to break the macaroni.

Transfer the mixture to the casserole, top with the reserved cheese and scallions.

Bake until golden brown and bubbling, approximately 30 minutes.

Contribution from Perry Taylor at la baguette magique

Preheat the oven to 200-220C
Have a baking tray large enough for the chicken and some roast potatoes.
Wash your hands and the chicken well.

Take the chicken and, beginning at the neck end, carefully slide your fingers under the skin of the breast. Slowly lift the skin of the breast and legs from the meat. Be careful not to tear the skin.

Now mix the following in a bowl:

1 garlic clove, crushed
6 tablespoons of creme fraiche
2 tablespoons of Dijon mustard
2 teaspoons of lemon juice
a handful of tarragon leaves (fresh or dried)
salt and freshly ground pepper

Mix well and spoon into the cavity between the skin and flesh of the breast, Massage the sauce under the skin to spread down over the legs. (You have to set the chicken on its end to pour in the sauce, so a second pair of hands is handy).

Use a cocktail stick or two to close off the skin at the neck to stop too much sauce escaping during cooking. Stick the squeezed lemon in the other end and place on the middle shelf of the oven. Cooking time depends on the size of the chicken, but 50 to 60 minutes should do it. Lay aluminium foil over the chicken for the first half hour to stop the sauce from burning under the skin.

Let the chicken rest for five minutes. Meanwhile, you can make a superb gravy from the leaked sauce and chicken juices.

Serve with young carrots and peas, potatoes or rice. A real Sunday dinner recipe!