500 g (1/2 lb) short macaroni

½ cooked chicken chopped (smoked chicken can be used also)

500 g (1/2 lb) black mushrooms chopped

Salt and freshly ground black pepper

4 tbs butter

2 tbs flour

2 cup milk

1 tsp nutmeg.

 

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• Cook macaroni in big pot of boiling water, salt and a little oil added, till tender, not soft and lumpy. Drain and return to the pot.

• Saute mushrooms in a pot with 2 tbs butter. Flavour with salt and pepper. Cover and let it cook till mushrooms are soft and most of the juice is still in the pot.

• In a sauce pan, melt butter on medium heat. When butter is foaming add flour.  When all is mixed pour slowly the milk, a tablespoon at the time and beat well in between.  When all the milk has been incorporated, carry on stirring till the sauce thickens again.  If too thick add more milk.  (It should have the consistency of  pouring custard) Season to taste with salt, pepper and nutmeg.  Add the chopped chicken and chopped mushrooms with their juice.

• Add the sauce to the macaroni and mix well.

• Place in an oven dish and bake at 180°C (350°F) for 1/2 hour.