Macaroni And Cheese With Chicken And Mushrooms - cooking recipe

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

Preparation

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; saute until tender, about 7 minutes; transfer mixture to another dish.
Add the remaining 2 tablespoons butter to the skillet; add in the mushrooms; saute, stirring, until tender and lightly browned.
Add in scallions and garlic; saute 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\u00b0F for about 45 minutes, until top is browned and bubbly.