Ingredients for Macaroni And Cheese With Chicken And Mushrooms
- 6 tablespoons (3 ounces) unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- Egg Yolks
- Salt and pepper to taste
- Black Pepper
- Boneless Skinless Chicken Breasts
- 8 ounces cremini mushrooms, sliced
- Scallion
- Garlic Clove
- 1/4 cup chopped fresh parsley
- Pepper
- 1/4 teaspoon freshly grated nutmeg
- Elbow Macaroni
- 1 cup grated Parmesan cheese
- 1/2 cup grated Gruyere cheese
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How to Make Macaroni And Cheese With Chicken And Mushrooms
- Preheat oven to 350°F (175°C).
- Cook macaroni according to package directions until al dente. Drain and set aside.
- Make the cheese sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly.
- Gradually whisk in chicken broth until smooth. Bring to a simmer, stirring constantly, until thickened.
- Reduce heat to low and stir in heavy cream. Cook for 5 minutes, or until slightly thickened.
- In a small bowl, whisk together egg yolks. Temper the yolks by gradually whisking in a small amount of the hot sauce. Pour the tempered yolk mixture into the saucepan and whisk constantly until smooth and thickened.
- Season with salt and pepper to taste.
- Make the chicken and mushroom filling: Melt 2 tablespoons butter in a large skillet over medium heat. Add chicken and sauté for 5 minutes until heated through.
- Add mushrooms, scallions, and garlic; sauté for 5-7 minutes, until mushrooms are tender and lightly browned. Stir in parsley and nutmeg. Season with salt and pepper.
- Combine the cooked macaroni, cheese sauce, chicken-mushroom mixture, and Parmesan cheese in a large bowl. Stir until well combined.
- Pour the macaroni mixture into a greased 9x13 inch baking dish.
- Sprinkle Gruyere cheese over the top.
- Bake for 45-50 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
11g
Fat
98g
Carbs
16g
