Ingredients
The following ingredients have 4 Servings
- 1 boneless skinless chicken breast
- Salt and pepper (to taste)
- 5 slices bacon
- 8 ounces large elbow macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cup nonfat milk
- 1/2 cup heavy cream
- 1 cup freshly shredded cheddar cheese
- 1/2 cup freshly shredded pepper jack cheese
- 4 slices American cheese
- 3 tablespoon blue cheese (divided)
- 1 tablespoon butter (melted)
- 3 tablespoons Panko breadcrumbs
- 1 1/2 tablespoons grated Parmesan cheese
Instruction
- Preheat oven to 350 degrees.
- Boil macaroni according to package instructions. Drain and set aside.
- Combine melted butter with breadcrumbs and grated Parmesan cheese. Set aside.
- Meanwhile, cut bacon into 1/2 inch pieces and cook in a medium size skillet over medium heat until crisp. Transfer to a paper towel lined plate.
- While bacon is cooking, cut chicken into 1 inch pieces and sprinkle with salt and pepper.
- Wipe some of the bacon grease out of the skillet and cook chicken pieces in a single layer until no longer pink, turning once. Transfer to a paper towel lined plate. Cut chicken into smaller, bite-sized pieces if desired.
- In a medium sized pot, melt 2 tablespoons butter over medium heat. Whisk in flour and cook until the mixture is fragrant and is beginning to lightly brown. Turn heat to medium-low, whisk in milk and cream and simmer until thickened; about 3-4 minutes. Remove from heat and stir in cheeses (except blue cheese) until smooth. Add cooked macaroni to the cheese sauce and stir until
- completely coated. Stir in bacon (reserve a tablespoon or so for topping), half of the blue cheese and the chicken pieces.
- Spray a baking dish (I used 11"x7") with cooking spray. Pour macaroni and cheese mixture into the dish. Top with reserved bacon pieces, blue cheese, and breadcrumb mixture.
- Bake in the 350 degree oven for about 30 minutes, or until topping is golden brown.