Season and roast the chicken

• Drizzle the whole chicken with olive oil and season generously with salt and pepper.
• Place in the oven and roast at 190 °C for 1 hour.

Boil the sweet potatoes

• Put the sweet potatoes in a Dutch oven with brown sugar, salt, vanilla paste and cinnamon.
• Cover with water and boil until fork tender.

Make the cheese sauce

• Warm the heavy whipping cream with the softened cream cheese over low-medium heat, never letting it get too hot.
• Slowly whisk in two thirds of the cheddar, mozzarella and Monterey Jack, keeping the rest for the topping.
• Season with pepper, paprika and mustard powder.

Mash the sweet potatoes

• Mash the drained sweet potatoes with heavy whipping cream, salt, cinnamon, brown sugar and butter.

Top and bake the sweet potato casserole

• Spread the mash in the Dutch oven and top with marshmallows and pecans.
• Bake until the marshmallows are golden brown.

Layer the macaroni and cheese

• Combine the cooked macaroni with the cheese sauce.
• In a casserole dish, layer noodles, cheese, noodles and the remaining cheese.

Bake the macaroni and cheese

• Bake until the cheese is bubbly and browned.

Prepare the au poivre sauce

• Combine the heavy whipping cream with the diced shallots, garlic, rosemary and thyme.
• Stir in the Kinder steak seasoning and garlic and herb seasoning in place of peppercorns.

Finish the chicken in the sauce

• Pour the sauce over the roasted chicken.
• Return to the oven and cook for another hour.