Oh, hey, Winter! Here you are, after all. And boy howdy, you’re here with a vengeance.
Here’s the antidote: A hearty, baked pasta dish with chicken and mushrooms and lots of cheese. Mac ‘n’ cheese with a bit of style.
On cold winter weekends, when I’m not going anywhere and have leisure time on my hands, I love making recipes that are a bit of a project. This recipe for Baked Chicken & Mushroom Macaroni and Cheese is not at all difficult. But it’s a little time consuming. Definitely a two-person deal if you have a willing kitchen assistant as I do. Make it ahead in the afternoon, then pop it in the oven for dinner.
This recipe yields 8 servings and I have a household of 2, so it’s fortunate that this dish freezes and reheats exceptionally well. So as the winter drags on and I’m still in the mood for starchy comfort food, I have plenty of leftovers on hand to keep us warm and satisfied.
Baked Macaroni and Cheese with Chicken and Mushrooms Recipe
serves 8
For the bechamel:
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups chicken broth
1 cup heavy cream
2 egg yolks
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Generous pinch freshly ground nutmeg
In a saucepan, melt butter over medium-low heat; sprinkle in flour and cook, whisking constantly, until the flour smells toasty, about 3 minutes. Add a splash of chicken stock and whisk (the mixture will seize up like paste, but don't worry) until smooth. Gradually add more chicken stock, whisking each addition until it's smooth. Finish adding stock, whisking as you go, then whisk in cream. Cook over medium heat for 10 minutes; the mixture will thicken just a bit. In a bowl, whisk egg yolks to combine. Very slowly dribble a small amount of the warm sauce into the bowl, whisking constantly, then slowly add about 1 cup of sauce, whisking, until the mixture is smooth. (This tempers the egg so it doesn't scramble.) Whisk the egg mixture back into the pan. Season with salt, pepper and nutmeg. Set aside.
For the filling:
1/4 cup unsalted butter, divided use
12 ounces boneless skinless chicken breasts
10 ounces mixed cremini and button mushrooms
1/4 cup sliced green onion (white and light green parts)
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1/2 teaspoon salt
Freshly ground pepper
In a large sauté pan, heat 2 tablespoons of butter over medium heat. Season chicken on both sides with salt and pepper; add to the pan and cook until browned, 6-7 minutes. Turn, then cook about 5 minutes more. Remove to a plate and let cool. In same skillet, melt remaining butter; add mushrooms and cook, stirring, until they're golden, about 8 minutes. Add garlic and salt and pepper; cook 1 minute more. Cut the chicken into 1 inch dice; add to the pan. Add parsley.
For assembly:
1 pound elbow macaroni
1 cup grated Parmesan cheese
1 cup grated Fontina cheese
Grease a 9 by 13-inch baking dish. Cook the elbows in well-salted water for 1 minute less than directed on box. Drain well, then return to the pan. Add sauce, filling and grated Parmesan and stir well to coat. Taste and adjust seasonings. Spoon into greased baking dish, then scatter Fontina over the top.
Preheat oven to 350°. Bake until pasta is golden brown and bubbly, about 1 hour. Let cool 10 minutes before cutting into portions.
SO GLAD TO SEE THE RETURN OF writes4food today. I have missed this sunny blog!
Thank you!!