Grilled Chicken and Bacon Mac 'n' Cheese from Rachael Ray |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Another indulgent Rachael Ray recipe! Ingredients:
6 slices bacon, good-quality smoky, such as applewood-smoked |
salt and pepper |
1 lb pasta, whole wheat short-cut |
1/2 lb chicken breast, skinless, boneless lightly pounded |
1 teaspoon extra-virgin olive oil, for drizzling |
1/2 teaspoon paprika |
4 tablespoons butter |
1 large onion, quartered lengthwise and very thinly sliced |
2 tablespoons flour |
1/2 cup chicken stock or 1/2 cup cloudy apple cider |
2 cups milk, whole |
2 tablespoons thyme, fresh, chopped |
nutmeg, to taste, freshly grated |
1 1/2 cups white cheddar cheese, extra-sharp, shredded |
1 cup gruyere, shredded |
1 teaspoon parsley, flat leaf or 1 teaspoon celery leaves, for garnish |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
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