Macaroni and Cheese With Chicken and Mushrooms

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.