Chicken Macaroni Gratin

Bechamel Sauce

Melt butter in a large saucepan over low heat if using gas, medium low heat if using electric stove. Add flour and mix - it will look dry compared to roux you are probably used to making.

Cook for 8 to 10 minutes, stirring constantly, ensuring that the roux does not change colour. It will transform from a dry roux to a wet paste (see photos below).

Once it becomes a wet paste, add about 1/4 of the milk and mix well to incorporate until lump free. Then add the remaining milk and chicken bouillon cube.

Increase heat to medium. As the milk heats up, the sauce will thicken. Stir regularly at first, then constantly as it thickens. Once the Sauce is thick enough to coat the back of the wooden spoon (test: draw a path with finger, if it stays, it's thick enough, see photo below), remove from stove immediately.

Stir through cheese and pepper. Add salt to taste. The Béchamel Sauce should have the consistency of a thick pouring cream - not too thick (it thickens more in the oven). If it's too thick, add a touch of water.

Filling

Cook pasta per packet directions minus 1 minute. Drain well, then return into pot (off stove).

In the mean time, melt butter in a large skillet over medium high heat. Add onion and cook for 1 minute.

Add chicken and cook until the surface turns white, then add mushrooms. Add salt and pepper to adjust the flavour.

As you cook the mushrooms, they will leech water. When this water is evaporated, pour the Filling into the pot with the pasta and mix. The oil will coat the pasta and stop it from bloating as it bakes.

Preheat oven to 180C/350F.

Pour Béchamel Sauce into the pasta mixture, mix well, then pour the m mixture to the baking dish (note 2).

Sprinkle with breadcrumbs and parmesan if using. Optional: Drizzle with melted butter or olive oil (more golden top but mum never did this).

Bake for 20 minutes until the edges are bubbling and it is golden on top.

Remove from oven and serve!