SAUCE:

4 tbs butter
4 tbs flour
3 cups chicken broth
1 cup heavy cream
2 egg yolks
1/2 tsp salt, or to taste
1/8 tsp black pepper

CHICKEN AND MUSHROOM FILLING:

4 tbs butter
2 boneless, skinless chicken breasts (about 12 oz), cut into 3/4″ pieces
10 oz mushrooms, coarsely chopped
1/4 cup thinly sliced scallions
1 clove garlic, minced
1/4 cup chopped parsley
salt and pepper
pinch of nutmeg

1 lb elbow macaroni
1 cup grated parmesan cheese
1 cup coarsely shredded gruyere OR jarlsberg cheese

for the sauce, melt butter in a saucepan; stir in flour until thoroughly blended; cook, stirring, 2 minutes. gradually add the chicken broth, stirring constantly, until mixture begins to boil and thicken; add the heavy cream. cook, stirring, over medium heat until sauce is thickened and smooth, about 10 minutes. beat the yolks in a small bowl. gradually beat in some of the hot sauce. return to the saucepan. season with salt and pepper.

for the filling: melt 2 tbs of the butter in a large heavy skillet. add the chicken and saute until tender, about 7 minutes. scrape onto a side dish. add the remaining 2 tbs butter to the skillet. add the mushrooms; saute,, stirring, until tender and lightly browned. add the scallions and the garlic; saute 2 minutes. return the chicken to the skillet; add the parsley; season with salt, pepper, and the nutmeg.

cook the macaroni in plenty of boiling salted water until al dente, or firm to the bite, about 8 minutes; drain. combine the macaroni, sauce, chicken and mushroom mixture, and grated parmesan cheese. spoon into a buttered 9″x13″ baking dish. sprinkle top with the gruyere.

bake in a preheated 350 degree oven until top is browned and bubbly, about 45 minutes.

8 servings