Chicken Macaroni Gratin

Method14 steps · about 1 hr

1. 1

   Step 1: Melt the separate 40 g béchamel butter in a large saucepan over low heat on gas, or medium-low heat on an electric hob. Add all 75 g plain flour and mix into a pale, initially dry roux.

   Uses 40 g unsalted butter for béchamel · 75 g plain flour for béchamel

2. 2

   Step 2: Cook the roux very gently for eight to ten minutes, stirring continuously and keeping it pale. It will gradually change from a dry, sandy mixture into a wet paste.

   Uses All mixed béchamel roux

   
3. 3

   Step 3: Mix the first quarter of the milk, ⅞ cup, into the cooked roux until smooth and free of lumps. Gradually mix in the remaining 2⅝ cups milk, then crumble in the chicken bouillon cube (1).

   Uses All cooked roux · First quarter of milk:⅞ cup · Remaining milk:2⅝ cups · 1 chicken bouillon cube, crumbled

4. 4

   Step 4: Increase the heat to medium. Stir regularly at first, then continuously as the sauce thickens. When it coats the back of a wooden spoon and a drawn line stays clear, immediately remove the saucepan from the heat.

   Uses The complete béchamel base

   
5. 5

   Step 5: Stir all the shredded cheddar (¾ cup) into the hot béchamel until melted. Add the optional white pepper and taste before adding the separate sauce salt. Aim for thick pouring-cream consistency; add a little of the optional thinning water only if the sauce is too thick.

   Uses All cooked béchamel · ¾ cup shredded cheddar cheese · White pepper (optional) · Salt for béchamel tasting, only as needed · A little water only if needed to thin the béchamel

6. 6

   Step 6: Boil all 250 g dry macaroni in enough water, following its packet time minus one minute so it stays slightly firm. Drain well and return it to its pot off the heat.

   Uses 250 g dry elbow macaroni · Water for boiling the macaroni, as needed

7. 7

   Step 7: Peel, halve and finely slice the onion (1). Melt the separate 15 g filling butter in a large skillet over medium-high heat. Add all the sliced onion and cook for one minute.

   Cook sliced onion in filling butter · 1 minUses 15 g butter for the chicken-and-mushroom filling · 1 onion, halved and finely sliced in step 7

8. 8

   Step 8: Cut the chicken into small bite-sized pieces; wipe and slice the mushrooms (200 g). Add all 300 g chicken to the onion skillet and cook until its surfaces turn white. Add all 200 g sliced mushrooms and the separate filling salt and pepper to taste.

   Uses The same onion-and-butter skillet · 300 g raw skinless boneless chicken-thigh fillets, cut into small bite-sized pieces in step 8 · 200 g fresh button or Swiss brown mushrooms, sliced in step 8 · Salt for chicken-and-mushroom filling, to taste · Pepper for chicken-and-mushroom filling, to taste

9. 9

   Step 9: Continue cooking the chicken-and-mushroom filling until the mushrooms have released their water and it has evaporated. Pour the filling and retained cooking fat into the pot of drained macaroni and mix well.

   Uses The complete chicken-and-mushroom filling · All cooked macaroni

10. 10

    Step 10: Preheat the oven to 180°C / 350°F and set out a baking dish large enough to hold the full mixture.

11. 11

    Step 11: Pour all the finished béchamel into the macaroni-and-chicken mixture and mix thoroughly. Transfer the complete combined mixture to the baking dish.

    Uses All prepared filling-and-pasta mixture · All prepared béchamel

    
12. 12

    Step 12: Scatter the half-cup panko over the gratin. Add the optional quarter-cup grated Parmesan if using. Melt the separate optional 1½ tablespoons topping butter and drizzle it over the crumbs if you want a more golden top.

    Uses The filled baking dish · ½ cup panko breadcrumbs · ¼ cup grated Parmesan cheese, optional · 1½ tbsp butter, melted, for optional topping

    
13. 13

    Step 13: Bake in the 180°C oven for about twenty minutes, until the edges bubble and the top is golden. Check the chicken in the centre reaches 74°C / 165°F and continue baking as needed.

    Bake gratin until bubbling and golden · 20 minUses The complete topped gratin

    
14. 14

    Step 14: Remove the bubbling golden gratin from the oven and spoon into six portions. Serve hot, allowing each portion to cool enough for comfortable eating.

    Uses The complete cooked gratin