• Boil macaroni as per packet directions and set aside.

To prepare the chicken mince:

• Heat oil. Add black peppercorns, cinnamon stick & cloves. Sauté for 30 seconds and then add minced garlic & garlic paste. Cook for 30 – 45 seconds to remove the raw taste.
• Add chicken mince, salt & red chili pepper and cook with a wooden spoon on medium to high heat for about 2 to 3 minutes. Turn heat to low, cover the mince and let it cook for about 20 – 30 minutes till it is cooked through. Keep aside.

To prepare the white sauce:

• Melt butter. Add flour and stir for at least 1-2 minutes to cook out the raw taste of the flour. Pour in about 1 cup of milk, and stir with a whisk to make sure there are no lumps in the white sauce.
• Keep heating the white sauce on medium heat till you can see small bubbles on the side after which it should start thickening. Use a whisk to mix the white sauce properly. Add chicken cube & rest of spices. Taste and adjust seasonings if required. Keep aside.

Assembling the Casserole

• Pre-heat oven to 180 Centigrade.
• Take a 10 x 10 or similar size baking pan. A glass Pyrex dish is best as it lets you see the layers. Spread butter across the bottom and sides of the dish. Start by adding about half of the elbow macaroni on the bottom. Sprinkle with ¼ teaspoon of white pepper & Italian herbs. Top with half of the white sauce, ketchup & chili garlic sauce. The next step is adding all of the mincemeat. Top with the rest of the elbow macaroni, white sauce, ketchup and chili garlic sauce. Sprinkle with ¼ teaspoon of white pepper & Italian herbs again. Add shredded mozzarella cheese on top of the casserole.
• Keep casserole in the oven for about 15 – 20 minutes till the cheese is melted and the casserole is warmed through. Turn the broiler on for the last 5 minutes to give a lovely caramelized cheesy top. Serve hot.