[LOW] 30 min
[MED] 3 min + 10 min
+ OVEN 480°F 10 min
⅔ lb (300 g) chicken thigh, skinless and boneless, cut into 1" pieces
8 shrimp, peeled and deveined, tails removed
1 medium onion, sliced
10 mushrooms, sliced
1 cluster shimeji mushrooms, stemmed and separated
2 bay leaves
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
50 g elbow macaroni or penne, al dente
1 head of broccoli, cut into small florets, lightly boiled
5 tablespoons (70 g) unsalted butter
70 g bread flour
2⅛ cups (500 ml) milk
⅞ cup (100 g) shredded mozzarella cheese
½ cup (20 g) panko breadcrumbs
Add butter to the pot and heat over [LOW] heat. Once melted, add in onion, chicken, shrimp, mushroom, shimeji and bay leaf. Sprinkle salt and pepper and lightly stir. Cover and simmer over [LOW] heat for 30 minutes.
Add in bread flour and cook over [MED] heat for 3 minutes. Stir frequently to prevent scorching.
Gradually add in milk (in three portions) and continue to stir while simmering over [MED] heat for about 10 minutes. Once thickened, add in macaroni and broccoli. Then add cheese and breadcrumbs on top in that order.
Preheat oven to 480°F. Bake uncovered for 10 minutes or until golden on top. Remove from oven and serve warm.
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