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Macaroni cheese with chicken and mushroom

Macaroni cheese with chicken and mushroom

Serve with the green bean salad for a warming winter meal...



700g short macaroni pasta

2 garlic cloves, crushed

4 tbsp plain flour

75g butter

2 tsp English mustard powder

1 litre milk

500g grated cheese, Cheddar or Comté

100g grated Parmesan cheese

a little grated nutmeg

6 chicken breasts (omit for vegetarians)

8 mushrooms, sliced, add more for vegetarians


Preheat the oven to 220°C.

Add the pasta to a pan of boiling, salted water and cook for two minutes less than stated on the packet.

Chop the chicken into bite size pieces and fry till golden. Add the mushrooms and cook for 2 minutes more, season with salt and pepper.

Heat the milk.

Melt the butter in a large saucepan over a medium heat, add all the flour, stirring all the time, and cook for 2 minutes. Add the crushed garlic and slowly add the hot milk, whisking to a thick, smooth sauce. Bring the mixture to the boil then turn down the heat to low and simmer, stirring occasionally. Add the cheeses, mustard powder and a grating of nutmeg. Mix this into the chicken and mushroom, taste and adjust seasoning. Pour it all into a large buttered gratin dish and sprinkle over the breadcrumbs. Dot with butter and bake for around 30 minutes.

Part of the One Pot Wonders collection

By Nikki Legon

© Living Magazine - first published Feb 2015