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1
To make the sauce: melt butter in a saucepan; stir in flour until thoroughly blended; cook, stirring 2 minutes.
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2
Gradually add in the chicken broth; stirring constantly, until mixture begins to boil and thicken; add in the heavy cream.
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3
Cook, stirring, over medium heat until sauce is thickened and smooth, about 10 minutes.
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4
Beat in the yolks in a small bowl; gradually beat in some of the hot sauce.
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5
Return yolk mixture back to saucepan; stir to combine; season with salt and pepper.
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6
To make the filling: melt 2 tablespoons butter in a large skillet.
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7
Add in chicken; saute until tender, about 7 minutes; transfer mixture to another dish.
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8
Add the remaining 2 tablespoons butter to the skillet; add in the mushrooms; saute, stirring, until tender and lightly browned.
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9
Add in scallions and garlic; saute 2 minutes; return the chicken to the skillet; add in parsley; season with salt, pepper, and nutmeg.
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10
Cook the macaroni in lots of boiling salted water until al dente, about 8 minutes; drain.
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11
Combine the macaroni, sauce, chicken-mushroom mixture, and parmesan cheese.
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12
Spoon mixture into a buttered 9x13 inch baking dish; sprinkle top with the Gruyere.
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13
Bake in a preheated oven at 350u00b0F for about 45 minutes, until top is browned and bubbly.
