Macaroni and Cheese With Chicken and Mushrooms

READY IN: 1hr 25mins




  • To make the sauce: melt butter in a saucepan; stir in flour until thoroughly blended; cook, stirring 2 minutes.
  • Gradually add in the chicken broth; stirring constantly, until mixture begins to boil and thicken; add in the heavy cream.
  • Cook, stirring, over medium heat until sauce is thickened and smooth, about 10 minutes.
  • Beat in the yolks in a small bowl; gradually beat in some of the hot sauce.
  • Return yolk mixture back to saucepan; stir to combine; season with salt and pepper.
  • To make the filling: melt 2 tablespoons butter in a large skillet.
  • Add in chicken; sauté until tender, about 7 minutes; transfer mixture to another dish.
  • Add the remaining 2 tablespoons butter to the skillet; add in the mushrooms; sauté, stirring, until tender and lightly browned.
  • Add in scallions and garlic; sauté 2 minutes; return the chicken to the skillet; add in parsley; season with salt, pepper, and nutmeg.
  • Cook the macaroni in lots of boiling salted water until al dente, about 8 minutes; drain.
  • Combine the macaroni, sauce, chicken-mushroom mixture, and parmesan cheese.
  • Spoon mixture into a buttered 9x13 inch baking dish; sprinkle top with the Gruyere.
  • Bake in a preheated oven at 350°F for about 45 minutes, until top is browned and bubbly.