Cheesy Chicken & Mushroom Macaroni au Gratin

Food and nutrition



Published on 1 February 2020
by Isabelle Huot



In February, pasta is classic go-to comfort food. Pasta also provides a good dose of carbohydrates—fuel for your muscles. Also, this recipe delivers 40% of the recommended calcium intake. It’s the perfect meal after a day of cross-country skiing or snowshoeing!



10 mL (2 tsp.) olive oil

1 chicken breast (150 g), diced

200 g mushrooms, sliced

½ onion, finely chopped

350 g macaroni

750 mL (3 cups) 2% milk

125 mL (½ cup) Gruyère cheese, grated

Salt and pepper

Nutritional Values

Total lipids:13G
Total carbohydrates:78G



  1. Heat oil in skillet and brown chicken for approximately 5 minutes until cooked. Remove from the heat and set aside.
  2. In the same skillet, cook mushrooms and onion until mushrooms have released all their water.
  3. Preheat the oven to 400 °C (200 °F).
  4. In the meantime, cook the pasta in a pot of boiling water as per the directions on the box.
  5. In a small bowl, dissolve cornstarch in 60 mL of milk. Combine this mixture with remaining milk.
  6. Pour milk mixture over mushrooms and bring to a boil.
  7. Add drained pasta and half the Gruyère, and mix well.
  8. Add salt and pepper.
  9. Place ingredients in a buttered gratin dish.
  10. Top with remaining cheese.
  11. Bake for approximately 15 minutes or until top is golden brown.
Isabelle Huot
Doctor in nutrition