Macaroni and Cheese With Chicken and Mushrooms |
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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 8 |
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An American classic takes a turn. Ingredients:
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 |
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 |
1 lb elbow macaroni |
1 cup grated parmesan cheese |
1 cup coarsely shredded gruyere |
Directions:
1. To make the sauce: melt butter in a saucepan; stir in flour until thoroughly blended; cook, stirring 2 minutes.
2. Gradually add in the chicken broth; stirring constantly, until mixture begins to boil and thicken; add in the heavy cream.
3. Cook, stirring, over medium heat until sauce is thickened and smooth, about 10 minutes.
4. Beat in the yolks in a small bowl; gradually beat in some of the hot sauce.
5. Return yolk mixture back to saucepan; stir to combine; season with salt and pepper.
6. To make the filling: melt 2 tablespoons butter in a large skillet.
7. Add in chicken; sauté until tender, about 7 minutes; transfer mixture to another dish.
8. Add the remaining 2 tablespoons butter to the skillet; add in the mushrooms; sauté, stirring, until tender and lightly browned.
9. Add in scallions and garlic; sauté 2 minutes; return the chicken to the skillet; add in parsley; season with salt, pepper, and nutmeg.
10. Cook the macaroni in lots of boiling salted water until al dente, about 8 minutes; drain.
11. Combine the macaroni, sauce, chicken-mushroom mixture, and parmesan cheese.
12. Spoon mixture into a buttered 9x13 inch baking dish; sprinkle top with the Gruyere.
13. Bake in a preheated oven at 350°F for about 45 minutes, until top is browned and bubbly.
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