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Absolutely! Here’s a well-crafted article for your recipe: Chicken and Egg Macaroni Gratin — comforting, creamy, and perfect for weeknight dinners or special occasions.
🍽️ Chicken and Egg Macaroni Gratin: A Comfort Food Classic
If you’re craving something warm, creamy, and deeply satisfying, look no further than this Chicken and Egg Macaroni Gratin — a hearty dish that combines tender chicken, rich white sauce, soft-boiled eggs, and perfectly cooked macaroni, all baked to golden perfection.
🥘 What Is Macaroni Gratin?
Macaroni Gratin is a beloved comfort dish that originated in French cuisine but has been embraced in kitchens around the world. It’s typically made by combining pasta with a creamy béchamel (white sauce), often with cheese, and baked until bubbly and golden.
This version adds protein-packed chicken and soft-boiled or hard-boiled eggs for a rich, satisfying twist — perfect as a standalone meal or served with a simple side salad.
🍗 Ingredients
For the Gratin:
- 2 cups cooked macaroni (al dente)
- 1–1½ cups cooked chicken (shredded or diced)
- 2–3 boiled eggs, sliced
- 1 small onion, finely chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- ½ cup shredded cheese (cheddar, mozzarella, or a blend)
- Salt and pepper to taste
- A pinch of nutmeg (optional)
- Breadcrumbs (for topping)
- Additional cheese (for topping)
👩🍳 Instructions
1. Prepare the Macaroni and Chicken
Boil macaroni until al dente, drain, and set aside. Use pre-cooked or leftover chicken — shred or dice it into bite-sized pieces.
2. Boil the Eggs
Boil eggs to your preferred doneness. For a creamier texture, soft-boiled (7–8 minutes) works beautifully. For more structure, go for hard-boiled (10–11 minutes). Peel and slice.
3. Make the White Sauce (Béchamel)
In a saucepan, melt butter over medium heat. Add chopped onions and cook until translucent. Stir in flour and cook for about 1 minute to remove the raw flour taste.
Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg.
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