Cut skinless chicken thighs into bit-sized chunks and thread onto skewers, alternating with 3-4 cm pieces
of prosciutto and sage leaves. Smear with olive oil and lemon juice, season with freshly ground black pepper
and leave to marinate for 30 minutes. Cook macaroni according to the packet directions, drain and tip into a dish.
Make a cheese sauce by melting 2 Tbs butter, add 2 Tbs of plain flour and cook for a minute or so, then add milk,
stirring until you have a nice smooth and thick sauce. Stir in a good handful or two of grated strong cheddar
cheese and a tsp or two of mustard. Pour over the macaroni and cover the top with thickly sliced tomatoes,
then scatter over fresh beadcrumbs mixed with grated parmesan. Bake in a 180°C oven for about 30 minutes,
until bubbling and the crumbs are crisped and golden brown.
Meanwhile, place the chicken skewers under a hot grill (broiler) and cook until browned and crispy at the edges,
turning from time to time to grill on all sides. Serve alongside the macaroni cheese.