Chicken and Bacon Mac & Cheese
This is one of our new favorites! How could you go wrong with grilled chicken, bacon, and mac & cheese!
Ingredients:
6 slices smoky bacon
salt & pepper
1 lb. whole wheat short cut pasta (such as penne or elbow noodles)
Vegetable oil
1/2 teaspoon paprika
4 tablespoons butter
3 rounded tablespoons flour
1/2 cup chicken broth
2 cups whole milk
2 teaspoons dried thyme
1 teaspoon nutmeg
2 cups shredded mozzarella
1/2 cup shredded provolone
1/2 cup Parmesan Cheese
Directions:
Preheat oven to 375*. Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15-25 minutes. Chop and reserved. Switch on the broiler.
Bring a pot of water to a boil, salt it, add the pasta and cook just shy of al dente. Drain and return to the pot.
While the pasta is cooking, heat a grill pan or cast-iron griddle over medium-high heat. Drizzle the chicken with vegetable oil, season with salt, pepper, and paprika. Grill the chicken for about 10 minutes, turning once, until nicely browned. Transfer to a cutting board and cut into one inch pieces.
While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the flour and whisk for 1 minute. Whisk in the cider, then the milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3-4 minutes. Add the thyme and season with salt, pepper, and nutmeg. Stir in the cheeses until melted.
Add the chicken, bacon, and sauce to the pasta and transfer to a casserole dish. Sprinkle with parmesan cheese. Broil until bubbling and browned, about 5 minutes.
Garnish with parsley as desired.
**This recipe has several things going at once and uses about 5 pots/pans but it is soooo worth it!! Jim wants it every time we have bacon in the house.
From Rachel Ray Magazine
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