Grilled Chicken and Bacon Mac 'n' Cheese

By carvalhohm

Ingredients

• 6 slices bacon
• Salt
• Pepper
• 1 pound whole wheat pasta
• 2 pieces boneless, skinless chicken, light pounded
• EVOO
• 1/2 tsp. sweet smoked paprika
• 4 Tbsp. butter
• 1 large onion, quartered lengthwise and very thinly sliced
• 2 1/2 Tbsp. flour
• 1/2 cup apple cider or chicken stock
• 2 cups milk
• 2 Tbsp. chopped fresh thyme
• Nutmeg
• 1 1/2 cups shredded extra sharp white cheddar cheese
• 1 cup shredded Gruyere cheese

Preparation

Step 1

Preheat oven to 375. Cook bacon for 15 minutes. Darin, chop and reserve.

Cook pasta until al dente. Drain and return to the pot.

White pasta is working, heat a grill pan over medium high heat. Drizzle the chicken with EVOO, season with salt and pepper. Cook chicken. Transfer to cutting board and halve the pieces lengthwise, then thinly slice crosswise.

While chicken is cooking, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden and very soft, 15-20 minutes. Sprinkle in flour and stir for one minute. Whisk in cider (or stock), then the milk. Bring to a boil and cook, whisking, until sauce coats the back of a spoon, 3-4 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.