Instructions: Sprinkle chicken with salt and pepper and cinnamon. In a Dutch oven, melt 2 Tbsp butter and brown chicken until golden on all sides. In a bowl combine tomatoes, tomato paste, sugar, and water and pour mixture over chicken. Add cinnamon sticks and bay leaf. In a medium-sized frying pan, melt 2 Tbsp butter and saute onions, and garlic until onions are wilted. Add to chicken. Bring to a boil, cover, and simmer until chicken is tender, 50 -60 minutes. In the last 20 minutes, cook macaroni according to package directions. Drain and empty into serving dish.

Brown remaining butter and pour over macaroni. Place macaroni on a large serving platter. Place chicken and sauce over macaroni and sprinkle with grated cheese.

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