Macaroni Cheese With Smoked Bacon Chicken Recipes

MACARONI & CHEESE WITH SMOKED BACON & CHICKEN

Steps:

• 1. Gather your ingredients (mise en place).
• 2. Cook the chicken, cut up into cubes, and reserve
• 3. Cook the bacon, crumble, and reserve
• 4. Mix the panko breadcrumbs with the Parmesan, some salt, pepper, and cayenne, and reserve.
• 5. Cook the pasta, according to package directions, until al dente.
• 6. Chef's Note: Al dente is used to refer to food cooked so it is still firm to bite but not soft. This is very important to pasta, which should be removed from the cooking liquid just before it has fully cooked through, as like most foods, it will continue to cook after being removed from the heat source.
• 7. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 8. Melt the butter in a saucepan over medium-low heat.
• 9. Once the foaming has subsided, whisk in the flour, and cook the roux for about 3 minutes.
• 10. Add the milk in a slow steady stream, while continuing to whisk.
• 11. Chef's Note: I typically like a dryer mac & cheese, but it you need your's a bit juicier, try adding about an additional 1/2 cup of milk. And if you want it richer, use half & half instead of milk.
• 12. Allow the mixture to come to a light boil, and then reduce to a simmer.
• 13. Chef's Note: As the mixture begins to boil it will begin to thicken. Make sure that you keep whisking, so that there are no lumps. This process will take about 5 minutes of your undivided time.
• 14. Whisk in the crème fraîche, mustard, nutmeg, salt, pepper, & cayenne.
• 15. Add the cheeses.
• 16. Chef's Note: The cheese combinations are really up to you... these are two that I enjoy, but you might like something else... go for it.
• 17. Whisk until they have melted into the sauce.
• 18. Add in the bacon & chicken, and stir (not whisk) until combined.
• 19. Finally add the cooked & drained pasta and stir to combine.
• 20. Add the mixture to a baking dish, about 9x9 should do.
• 21. Chef's Note: I like to make it more personal by adding it to individual ramekins. However, putting it all in a single dish and allowing people to scoop out their own portion is more rustic.
• 22. Cover with the Panko/Parmesan topping.
• 23. Place in the preheated oven for 20-25 minutes, until the top begins to brown.
• 24. Serve as a one-dish meal with some nice crusty bread. Enjoy.
• 25. Keep the faith, and keep cooking.

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.