Steps

1. Thinly slice 1/4 onion and 50g mushrooms.
   🕒 03:17
2. Cut 200g chicken thigh into bite-sized pieces.
   🕒 03:53
3. Melt 10g butter in a frying pan, and cook the chicken thigh skin-side down over medium heat. This is the key! Cooking skin-side down will result in crispy and delicious skin.
   🕒 04:29
4. Once fat has rendered from the chicken skin, add the thinly sliced onion and mushrooms and sauté.
   🕒 05:03
5. Temporarily remove the sautéed ingredients from the pan.
   🕒 05:37
6. Melt the remaining 10g butter in the same pan, add 2 tablespoons of all-purpose flour, and mix well. This is the key! Mixing well coats the all-purpose flour and prevents lumps from forming.
   🕒 06:08
7. Gradually add 200cc milk in 3-4 portions while stirring. This is the key! Adding it all at once can cause lumps, so stir continuously while shaking the pan.
   🕒 06:25
8. Once thickened, add 1 tsp+ of consommé and 100cc heavy cream, and stir over low heat. This is the key! Using heavy cream makes it overwhelmingly delicious.
   🕒 07:01
9. Return the chicken, onion, and mushrooms to the sauce, and season with salt and a pinch of black pepper to taste.
   🕒 07:22
10. Add 3 pinches of nutmeg and mix everything together. This is the key! Adding nutmeg enhances the richness and aroma of cream-based dishes, making them more delicious.
    🕒 07:33
11. Once the sauce is well combined, turn off the heat.
    🕒 08:19
12. Boil water in a separate pot, add about 1% salt to the water, and cook 50g macaroni according to package directions (8 minutes in this case). This is the key! It's best to remove it when it's still slightly al dente with a slight bite.
    🕒 08:23
13. Add the cooked macaroni to the Béchamel sauce and mix well.
    🕒 08:56
14. Transfer the mixed gratin mixture to a gratin dish and generously sprinkle with grated cheese (to taste). This is the key! Using grated cheese allows for a crispy texture when baked.
    🕒 09:12
15. Bake in a preheated oven at 250°C (480°F) for 5 minutes.
    🕒 09:47
16. Remove from the oven after baking. It's ready!
    🕒 10:04