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Grilled Chicken and Bacon Mac 'n' Cheese from Rachael Ray Recipe

Grilled Chicken and Bacon Mac 'n' Cheese from Rachael Ray Recipe

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Grilled Chicken and Bacon Mac 'n' Cheese from Rachael Ray

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Ingredients:

Serving

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 tsp extra-virgin olive oil, for drizzling
1/2 tsp paprika
4 tbsp butter
1 large onion , quartered lengthwise and very thinly sliced
2 tbsp flour
1/2 cup chicken stock or 1/2 cup cloudy apple cider
2 cups milk, whole
2 tbsp thyme, fresh, chopped
nutmeg, to taste, freshly grated
1 1/2 cups white cheddar cheese , extra-sharp, shredded
1 cup gruyere, shredded
1 tsp parsley, flat leaf or 1 tsp celery leaves, for garnish

Directions:

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.
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.
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.
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.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	659.73 Kcal (2762 kJ)
Calories from fat	388.93 Kcal
		% Daily Value*
Total Fat	43.21g	66%
Cholesterol	149.86mg	50%
Sodium	786.64mg	33%
Potassium	450.69mg	10%
Total Carbs	34.54g	12%
Sugars	5.79g	23%
Dietary Fiber	1.03g	4%
Protein	32.07g	64%
Vitamin C	3.3mg	6%
Vitamin A	0.1mg	3%
Iron	1.8mg	10%
Calcium	527mg	53%

Amount Per 100 g
Calories	199.49 Kcal (835 kJ)
Calories from fat	117.6 Kcal
		% Daily Value*
Total Fat	13.07g	66%
Cholesterol	45.31mg	50%
Sodium	237.86mg	33%
Potassium	136.28mg	10%
Total Carbs	10.44g	12%
Sugars	1.75g	23%
Dietary Fiber	0.31g	4%
Protein	9.7g	64%
Vitamin C	1mg	6%
Iron	0.5mg	10%
Calcium	159.4mg	53%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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