Recipe: Yummy Cheesy white sauce gratin with chicken and kabocha

Cheesy white sauce gratin with chicken and kabocha. Cheesy white sauce gratin with chicken and kabocha. Add back the microwaved kabocha into the pan. Adjust flavor with salt and pepper.

The white sauce is pretty mild in taste, so you can season the kabocha and mushroom mixture pretty well, without having to worry it gets Some shredded chicken or leftover turkey would work well in the dish. Add the garlic and onion and sauté until the onion is coated with oil. Once the mushrooms are tender, add the miso and mix well together. You can have Cheesy white sauce gratin with chicken and kabocha using 16 ingredients and 10 steps. Here is how you cook it.

Ingredients of Cheesy white sauce gratin with chicken and kabocha

1. It's 1 pound (454 g) of penne pasta.
2. You need 1 TBSP of butter.
3. You need 1 of onion (thinly sliced).
4. It's 1/4 (200 g) of kabocha squash (bite size cut).
5. It's 1 of chicken breast.
6. You need 3 TBSP of flour.
7. You need 300 ml of milk.
8. It's 500 ml of heavy whipping cream.
9. You need 1 of bay leaf.
10. You need 1 cube of chicken stock.
11. Prepare 170 g of Italian cheese mix(mozzarella, provolone, cheddar).
12. You need 2 TBSP of parmesan cheese.
13. It's 2 TBSP of bread crumbs.
14. You need of Salt.
15. You need of Pepper.
16. You need of Truffle salt (if you prefer).

Season with a little mustard or Worcestershire sauce to taste. Substitute chicken, beef, fish, or vegetable broth for the milk. So let me say first that this is NOT mac and cheese. The recipe I share today is a typical Japanese rendition of Macaroni Gratin and you may spot it being served in Yoshoku (western-style) restaurants and cafes in Japan.

Cheesy white sauce gratin with chicken and kabocha instructions

1. In a large pot, bring water to a boil and add salt. Cook penne for al dente. After cooking, put the pasta into the 9 x 13 inch oven safe container..
2. Pre heat oven 425F.
3. In a microwave safe glass container, pour 1/2 inch of water and place in kabocha. Microwave for 3 minutes..
4. In a large pan, medium heat, melt butter and add sliced onion until it gets clear, 5 minutes..
5. Add flour to the pan and mix very well until you don’t see any flour..
6. In the same pan, sauté chicken until it’s cooked and become white color, 5 minutes. (Chicken will be cooked more later). Add back the microwaved kabocha into the pan..
7. Add milk and heavy whipping cream 200 ml at a time. After finishing pouring all the milk, add bay leaf and sliced chicken stock cube into the pan and cook for another 2 minutes. Adjust flavor with salt and pepper..
8. Pour ❼ into the 9 x 13 inch container (from ➊). Remove bay leaf. Sprinkle over with Italian cheese mix, parmesan cheese and bread crumbs..
9. Bake it for 15 min at 425F until it’s golden brown like this!.
10. Truffle salt is a great addition to this dish if you are feeling fancy!.

Japanese macaroni is cooked with shrimp or/and chicken, onion, and mushrooms in Béchamel sauce and topped with melted cheese, but not as cheesy as the American version. Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine). Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens. We love Seafood Recipes on the site and recently we've started posting more scallop recipes. See recipes for Cheesy white sauce gratin with chicken and kabocha too.