Categories: Casserole, Chicken, Macaroni and Cheese, Main Dish

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

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 9×13 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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