Skip to main content

Chicken and Bacon Mac & Cheese

Occasionally when Rob see's the Pizza (Pasta) Hut commercial with the Bacon Macaroni and Cheese he will say, that looks awesome. While I agree it looks pretty good - I'm not going to order pasta from Pizza Hut. First of all - it's like 2 pounds, right?! Secondly, if I have a reason to have that much pasta that means I'm having people over and either I'll make the food or where ordering pizza - NOT PASTA! But, again, it does look good so clearly I could make it - only make it better. To make it better I wanted to add some real protein to it because I really didn't feel like making it a side dish. I just wanted a one-pot meal so to speak. While this was actually a semi-home made kind of meal I was very happy with it. It really hit the comfort food spot and was super easy. Would still be just as easy with out the store bought help but I just couldn't resist trying it. (The store bought help I'm referring to is Ragu Double Cheddar Sauce. I saw it at the store on sale super cheap and just wondered how it tasted so I bought it. Not bad to have around the house to jazz it up for cheese sauces)

Chicken and Bacon Macaroni & Cheese

Ingredients

2 b/s chicken breasts, seasoned and cut in to small chunks (I used one ginormous chicken breast!)
1 tablespoon Olive Oil
4 slices of bacon, chopped
10 oz. pasta shape of choice
1 tablespoon butter
1 tablespoon flour
1 cup milk
tiny bit of fresh ground nutmeg
3 oz. Gruyere Cheese, shredded
1/2 jar of Ragu Double Cheddar Sauce
S&P to taste

Directions

- heat olive oil on medium-high heat, throw in cubed chicken and cook 5 - 8 minutes or until 165-170 degrees internally. Set aside
- add chopped bacon to chicken drippings and cook until just crispy and set aside
- meanwhile, while cooking meats, cook pasta of choice in boiling water with a bit of salt until al dente and drain
- add pasta back to large pot
- melt butter in small sauce pan and add flour to melted butter, whisking in and cooking for about 2 mintues to get rid of flour taste
- add milk slowly, while whisking and add a bit of nutmeg
- reduce heat and simmer about 5 minutes or until liquid is slightly reduced
- add Gruyere cheese and stir to melt
- add in double cheddar cheese sauce and stir well to mix flavors and heat through
- Mix together cheese sauce, chicken, bacon and pasta, reserving a little bacon for topping
- Season to taste with S&P and enjoy!



** this could be made less semi-homemade by not using the Ragu and increasing the butter, flour and milk by double and adding maybe 6 ounces of cheddar. I'm bad at amounts of cheese - I love it super cheesy!

Comments

Post a Comment

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

Classic Monkey Bread

For a few years I made monkey bread muffins for Christmas morning, and for some reason I got out of that habit. Then we had kids and I thought I'd get back in to it, but I didn't until recently. But I recently made classic loaf Monkey Bread and realized that it's just better than muffins. It's not like a loaf is any less "complicated" to make, or really tastes different, but there is something easier about it. And I haven't had a single loaf bubble over and cause a mess in my oven! I'm so happy to have brought this back in to our lives. Not that it takes long to put together or bake, but this is the perfect lazy weekend (or Christmas morning) breakfast. I have even started the process in advance before, by cutting the biscuits and measuring the sugar and cinnamon in a bag the night before. After all, the biscuit cutting is the most time consuming part. Wake, assemble, and voila! Do you have a big crowd to feed, or kids that devour sweets? Simply

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it