Today we had a potluck lunch at work. I signed up to bring the main dish. I tried a new recipe I found in the February 2011 EveryDay with Rachael Ray magazine. This little corner piece is all that was left from a big lasagna pan so I guess the recipe was a success.Grilled Chicken-and-Bacon Mac 'n' Cheese (my version)
6 slices of bacon - cooked and crumbled into pieces
1 lb pasta - cooked 1 minute shy of Al Dente and then drained
2 boneless, skinless chicken breasts - grilled and cut into pieces
To make the sauce:
4 Tbsp butter
1 large onion, sliced thin
2 rounded Tbsp flour
1/2 chicken stock
2 cups milk
1 Tbsp dried thyme
1/2 tsp paprika
Salt and pepper to taste
Nutmeg to taste
1 1/2 cups shredded extra-sharp white cheddar cheese
1 cup shredded mozzarella cheese
Cook onions in butter until soft and translucent. Add flour and stir for 1 minute. Whisk in chicken stock and milk. Bring to a boil and cook, whisking, until sauce coats the back of a spoon (about 3 to 4 minutes). Add thyme, paprika, salt, pepper and nutmeg. Stir in the cheese until melted. Add to pasta, chicken and bacon and mix all together. Place in casserole dish and broil for 5 minutes until bubbling and browned.
Serves 4 to 6
1 comment:
I could use some of that!
Post a Comment