Baked Macaroni with Chicken and Bechamel
Ingredients
- 1 packet macaroni
- 1 kg boiled chicken
- 1 tablespoon oregano
- 1 tablespoon basil
- 1/2 teaspoon paprika
Bechamel sauce
- 2 tablespoons butter
- 2 tablespoons oil
- 4 tablespoons flour
- 3 cups milk
- 6 pieces cheese cubes
- 1 teaspoon salt
- 1/4 teaspoon white pepper
Topping
- 1 cup liquid cream
- 2 large eggs
- 2 tablespoons breadcrumbs
Preparation
Set the oven rack in the middle and preheat the oven to 160°C.
Prepare a medium-sized baking dish suitable for serving.
In a deep pot, put plenty of water, add 1 tablespoon salt and 1 tablespoon corn oil, and place on medium heat until boiling vigorously.
Add macaroni and cook for 10 minutes, then drain and place in a deep dish.
In a deep dish, place the chicken, add oregano, basil, and paprika, and mix to coat.
For the bechamel sauce, in a medium heavy-bottomed pot, put butter, oil, and flour, place on medium heat, and stir with a whisk until light golden.
Add milk and stir with a whisk until boiling and flour dissolves.
Add cheese, salt, and pepper, then stir with a wooden spoon until smooth and homogeneous.
Pour a little bechamel sauce into the bottom of the baking dish.
In the deep dish with macaroni, add half the bechamel sauce, mix to coat completely, and spread in the baking dish.
Add the chicken mixture on top without stirring.
Pour the remaining bechamel sauce to cover the chicken and macaroni.
For the topping, in a deep dish, put liquid cream and eggs, and whisk until combined.
Spread the topping mixture over the macaroni.
Sprinkle breadcrumbs over the top.
Place the macaroni dish in the oven and bake for 30 minutes.
Remove from the oven, let rest for 10 minutes, and serve hot.
