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1
Bring a large pot of salted water to a boil for the pasta.
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2
Preheat the oven to 400 degrees F. Butter a 3-quart baking dish.
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3
When the water is boiling, add the elbow macaroni and cook until very al dente, several minutes shy of the package cooking time.
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4
Drain, rinse and pat dry, then put in a large bowl.
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5
In a large saucepan over medium heat, melt 4 tablespoons of the butter.
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6
Add the mushrooms and season with salt and pepper.
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7
Cook until the mushrooms have given up their liquid.
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8
Increase the heat to boil away any excess liquid, about 5 minutes.
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9
Add the scallions, thyme and garlic and cook until the scallions are wilted, about 3 minutes.
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10
Sprinkle the vegetables with the flour and cook, stirring, until lightly browned, about 1 minute.
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11
Add the wine and cook until just absorbed.
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12
Pour in the chicken broth and half-and-half.
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13
Bring to a simmer and season with salt, pepper and the nutmeg.
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14
Simmer until the sauce is thickened and has lost the raw flour taste, about 7 minutes.
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15
Stir in the chicken, peas and carrots, and parsley and simmer just to heat the chicken through.
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16
Off the heat, whisk in the cream cheese until smooth.
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17
Pour the chicken and sauce into the bowl with the macaroni and toss well.
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18
Spread in the prepared baking dish.
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19
In a small bowl, toss together the breadcrumbs and parmesan.
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20
Sprinkle the breadcrumb mixture over the top of the baking dish.
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21
Dot the top with the remaining 2 tablespoons butter, cut into small pieces.
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22
Bake until the casserole is very bubbly and the top is crispy and golden brown, about 25 minutes.
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23
Let sit 10 minutes before serving.
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24
Photograph by Steve Giralt
