Bring 2 litres of water to a boil and add 1 tsp salt

Add 2 Tbsp oil and 250g macaroni and stir

Cover and boil for 10 mins

Stop boiling and drain out the water

Set it aside to be completely drained of water

Add 350g tomato pasta sauce to a saucepan

Mix well and simmer on low heat

Once sauce starts to bubble, add 150g minced chicken

Stir the minced chicken on low heat until it turns white

Transfer the drained cooked macaroni into a pot

Pour the chicken pasta sauce into the pot of macaroni

Mix thoroughly and ensure that the macaroni is evenly coated with the sauce

Prepare baking dish or ramekin and scoop enough macaroni to fill the dish

Spread a generous amount of shredded cheddar and parmesan cheese on top before baking

Wrap the extras with cling wrap and freeze them. Whenever you want to eat, just defrost, add cheese and bake.

Bake in a pre-heated oven at 200C until the cheese melts