FRIJE

Instructions

• 1.   Cook the pasta in boiling salted water. Remove 1 minute before the end of cooking, they will finish cooking in the oven. Set aside.
• 2.   Melt the butter then add the flour. Heat while whisking until you obtain a white roux.
• 3.   Preheat your oven to 220°C (428°F) and place your dish on a perforated baking sheet.
  
  Spread the pasta in the dish and place the chicken on top. Grate 100g of Cheddar and 50g of Emmental with a grater, then cover the chicken with it. Pour the béchamel sauce over it.
• 4.   Slice the onions using a mandoline and sweat them in butter with a pinch of salt until they have a light color. Add them to the cooked pasta. Set aside.
• 5.   Add the milk, mustard, grated nutmeg, and pepper. Whisk until you obtain the béchamel sauce.
  
  Incorporate 1/3 of the béchamel sauce into the pasta and mix everything together.
• 6.   Mix the breadcrumbs with 30g of grated Emmental and spread them over the béchamel sauce. Bake for 15 minutes at 220°C (428°F) until golden brown.

Nutritional information *

Reference

• www.guydemarle.com/recettes/mac-and-cheese-au-poulet-36633