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Ingredients

• 30 ml (2 tbsp.) soft butter
• 250 g (1 cup) long macaroni
• 60 ml (4 tbsp.) butter
• 250 ml (1 cup) button mushrooms, sliced
• 1 shallot, chopped
• 30 ml (2 tbsp.) flour
• 250 ml (1 cup) milk
• 250 ml (1 cup) Agropur Grand Cheddar Réserve Spéciale, grated
• 1 cooked chicken, deboned and chopped
• 500 ml (2 cups) of fresh baby spinach
• Salt and freshly ground pepper

Preparation

Preheat oven to 350°F (180°C).

Grease a 23 cm (9 in) spring form pan with 15 ml (1 tbsp.) of butter.  Place the pan in the refrigerator so that the butter will congeal and better hold the macaroni.

In a large saucepan of boiling water, cook the macaroni until al dente, around 20 minutes.  Rinse and let cool.

Distribute the macaroni in the pan, covering the bottom and forming a base layer.  

In a saucepan, melt the remaining butter and sauté the mushrooms and shallots until browned. Sprinkle with flour while stirring. Add milk, stir, and continue cooking until the sauce thickens. Add half of Agropur Grand Cheddar Réserve Spéciale and continue cooking until the cheese has melted and the mixture is homogeneous.  Add chicken and baby spinach. Stir well.   

Pour this mixture into the macaroni pan. Top with the remaining Agropur Grand Cheddar Réserve Spéciale and bake for approximately 30 minutes, until cheese is golden brown.

Remove from pan and serve with salad.