Macaroni and Cheese With Chicken and Mushrooms
- Ready In:
- 1hr 25mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
-
Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups chicken broth
- 1 cup heavy cream
- 2 egg yolks
- 1⁄2 teaspoon salt (or to taste)
- 1⁄8 teaspoon black pepper
-
Chicken and Mushroom Filling
- 4 tablespoons butter
- 2 boneless skinless chicken breasts, cut into 3/4 inch pieces (about 12 oz.)
- 10 ounces mushrooms, coarsely chopped
- 1⁄4 cup thinly sliced scallion
- 1 -2 garlic clove, minced
- 1⁄4 cup chopped parsley
- salt
- pepper
- 1 pinch nutmeg
-
Macaroni
- 1 lb elbow macaroni
- 1 cup grated parmesan cheese
- 1 cup coarsely shredded gruyere
directions
- 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.
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