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The Bistro's Mac 'n' Cheese with Grilled Chicken


Adapted from The Bistro at Four Points by Sheraton Bakersfield.

This from-scratch mac n' cheese recipe with grilled chicken might be the best you've ever tried, jam-packed with flavor from pancetta, rosemary, and lots of cheese.

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Rate this recipe 4.4/5 (23 Votes)
The Bistro's Mac 'n' Cheese with Grilled Chicken 1 Picture


  • 1 (1 pound) box Cellentani (corkscrew) pasta
  • 1/4 cup minced shallot, about 2 large shallots
  • 2 tablespoons olive oil
  • 1 quart heavy cream
  • 8 ounces Boursin Garlic and Fine Herb Gournay cheese, crumbled
  • 4 (6-ounce) boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 2 teaspoon fresh parsley, chopped
  • 2 teaspoon fresh rosemary, chopped
  • 1/2 cup diced pancetta
  • 2 tablespoons oil
  • 1/4 cup bread crumbs
  • Prepared macaroni base
  • Prepared chicken
  • 4 teaspoons chopped parsley
  • 4 teaspoons white truffle oil


Cooking time 50mins
Adapted from


Step 1

Preheat grill to medium heat.

In a large pot of salted, boiling water, cook the pasta al dente according to the package instructions, about 10 minutes. Drain and set aside.

Heat a medium, heavy-bottom pot over medium-high heat until hot. Sauté the shallots in the olive oil until lightly colored, then add the heavy cream. Reduce the heat to a gentle simmer and reduce by half, 8 to 10 minutes.

Whisk in the crumbled cheese until melted and incorporated, then stir in the pasta.

Remove from heat and reserve the base, still in the pan, in a warm place.

Drizzle the chicken breasts with the olive oil, and season each side of each breast with a pinch each of salt and pepper. Sprinkle over the chopped parsley and rosemary.

Grill the chicken over moderate heat until the flesh is firm and the juices run clear, and a thermometer inserted reads 165 degrees.

Remove from heat, cover and keep warm until needed.

In a medium sauté pan, cook the pancetta in the oil over medium-high heat until crisp, 5 to 7 minutes. Strain the pancetta, leaving any fat in the pan.

Heat the pan with the fat over medium-high heat and sprinkle over the bread crumbs. Sauté the bread crumbs until darkened and toasted, about 1 minute. Remove from heat and drain the bread crumbs on a paper towel.

Heat the macaroni base over medium heat until hot, stirring frequently. While the base is heating, slice the chicken into strips. Stir the chicken into the base, then stir in the crisp pancetta, parsley and white truffle oil, tossing to coat.

Divide the mac 'n' cheese among 4 serving bowls and top with the crisp bread crumbs. Serve immediately.

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