Chicken Bacon Mac N Cheese Recipes

CHICKEN AND BACON MAC AND CHEESE

Steps:

• Heat the oil in a large frying pan and add the onion. Cook on a medium heat for 5 minutes, until the onion starts to soften.
• Add the chicken, then cook for 5 - 6 minutes until the chicken is sealed.
• Add the salt, pepper, garlic and tomato puree. Stir everything together so that the tomato paste coats the chicken.
• Add in the tinned tomatoes, sugar and stock. Stir and bring to the boil, then add in the macaroni.
• Stir together, bring back to a gentle simmer and place a lid on. Simmer for 13-15 minutes, checking and stirring a couple of times during cooking, until the macaroni is cooked.
• Once the macaroni is cooked, stir in the cream and sprinkle on half of each of the cheeses, followed by all of the bacon.
• Stir together. Mix the remaining cheese with the panko and sprinkle on top.
• Place under the grill (broiler) for 5-6 minutes until golden brown.
• Sprinkle on the chopped parsley and serve!

CHICKEN MAC 'N CHEESE WITH BACON RECIPE

Steps:

• Cook macaroni according to package instructions.
• Combine Alfredo sauce, mushroom soup, milk, 1 ½ cups of cheese, chicken, and ¼ cup of bacon in a casserole dish.
• Top with remaining cheese and bacon.
• Bake at 350°F for 25-30 minutes or until bubbly.

CHICKEN-BACON MACARONI AND CHEESE

Steps:

• Spray a large casserole dish with cooking spray. Cook macaroni according to package directions. Drain well, and place pasta in a layer in the bottom of the large casserole dish. Top pasta with cubed chicken and bacon pieces.
• While pasta is cooking, melt butter in a large pot over medium heat. Whisk flour into the melted butter, so that both are fully mixed together and smooth. Continue to whisk, cooking the flour and butter, for approximately 5 minutes. Gradually whisk in milk so that it is smooth and fully incorporated with the flour/butter mixture. Add in salt, pepper, and Dijon mustard. Keep whisking, fairly constantly, until mixture is starting to simmer and thickening. Reduce heat to low and whisk in cheddar cheese. When cheddar cheese is fully melted, turn off heat, and whisk in 1/2 lb of Monterey Jack. Whisk until complete melted.
• Pour cheese sauce directly over the pasta, chicken and bacon that is in the large casserole pan. Gently stir ingredients together until well combined. Sprinkle with remaining Monterey Jack cheese.
• In a small bowl, mix melted 3 tablespoons butter with Panko. Sprinkle evenly on top of macaroni and cheese.
• Baked at 375 degrees F for approximately 30 minutes, or until breadcrumbs are browned. Remove from oven and allow to cool for 5-10 before serving.

SPICY CHICKEN AND BACON MAC

Steps:

• Cook pasta according to package directions for al dente; drain. Preheat broiler. , In a 10-inch cast-iron or other ovenproof skillet, heat butter over medium heat. Stir in flour until blended; cook and stir until lightly browned, 1-2 minutes (do not burn). Gradually whisk in cream, milk, Cajun seasoning, salt and pepper. Bring to a boil, stirring constantly. Reduce heat; cook and stir until thickened, about 5 minutes. Stir in cheese until melted. Add pasta, chicken, bacon and jalapeno; cook and stir until heated through. Sprinkle chips over top., Broil 3-4 inches from heat until chips are browned, about 30 seconds.

CHICKEN & BACON MAC 'N CHEESE

Steps:

• 1. Set oven to low broil.
• 2. In small saute pan, brown the chopped bacon. Do not drain off grease.
• 3. In large pot, bring water to rolling boil and add pasta. Cook pasta according to directions.
• 4. In a small pot, melt the butter. Stir in the flour and make a paste, add the milk and stir until mix is creamy smooth. Add shredded cheese and stir until melted.
• 5. Add the drained pasta to the bacon, stir well. This adds a nice crispy texture to the pasta. Stir the cheese mix and chopped chicken into the bacon and pasta. Pour into a greased casserole dish.
• 6. Broil until top is browned. Enjoy!

GRILLED CHICKEN AND BACON MAC 'N' CHEESE FROM RACHAEL RAY

Steps:

• Preheat the 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 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.
• Bring a pot of water to a boil, salt it, add the pasta and cook 1 minute less than the instructions indicate, or until just shy of al dente. Drain and return to the pot.
• While the pasta is working, heat a grill pan or cast-iron griddle over medium-high heat. Drizzle the chicken with EVOO to coat lightly, then season evenly with the paprika, salt and pepper. Grill the chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise.
• While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in the cider (or stock), then the milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 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. Broil until bubbling and browned, about 5 minutes. Garnish with the parsley (or celery greens).