Macaroni gratin
The white sauce will have a rich flavor if you fry it until it bubbles without burning it. Shimeji mushrooms can be used instead
How to make it
1
Boil the macaroni in salted water for the time indicated on the package, then drain
2
Cut the chicken into bite-sized pieces, season with salt and pepper, and sauté with the onions
3
Add mushrooms and sauté until softened
4
Melt the butter, add the flour and fry over low heat for 2 minutes
5
Gradually add the milk and whisk until thickened
6
Dissolve the consommé in the sauce and season with salt and pepper
7
Place the macaroni and filling in a heat-resistant dish and pour the white sauce over it
8
Sprinkle with cheese and bake in a 200°C oven for 15 minutes to brown the surface
material
-
- Short pasta macaroni
- 100g
-
- Chicken thigh
- 150g
-
- Onion
- 1/2 pieces
-
- mushroom
- 4 pieces
-
- butter
- 30g
-
- flour
- 2 tbsp
-
- milk
- 400ml
-
- Consomme (solid)
- 1 tsp
-
- Salt and pepper
- A little
-
- Melting cheese
- 50g
[PR]
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