Yes this is the ultimate Mac and Cheese because is also has BACON AND CHICKEN in it. Definitely the most delicious Mac and Cheese I’ve had and I guess it isn’t that hard considering the only other time I had it was when working in America at a Summer Camp and I’m pretty sure they didn’t use real cheese and possibly not even real pasta.
If you look at my baking and meals I’ve previously cooked you have properly noticed that I don’t like going with the norm, I like going bigger and better. So when they kids asked for Mac and Cheese I was going to make it extra delicious (and better then the previous AuPair made).
I think the trick to making this meal is the quality of cheese used. I used a combination of cheddar and parmesan and you could really taste difference. The bacon also gave it an incredible flavour although I could of used so much more of it. I then cooked the chicken in the bacon fat and you could tell, this meal is not a weekly event so making it extra fatty with the bacon I believe is completely acceptable.
The recipe below includes the extra ingredients I will use next time.
The Ultimate Mac and Cheese
2 Cups Macaroni Pasta
8 Bacon Strips
2 Chicken Breasts, cubed
2 Tbsp Butter
3 Tbsp Flour
1 1/2 Cups Milk
1 Cup Cheddar Cheese, grated
1 Cup Parmesan, grated
Cook pasta as per packet instructions.
Chop and cook bacon in a medium saucepan until crispy. Once done remove bacon leaving fat in pan.
In the same pan add chicken and cook in bacon fat. When cooked, remove. Leave fat in pan.
Add butter to saucepan and melt over medium heat. Whisk in flour until smooth (should take a couple of minutes).
Slowly add in milk while continuing to whisk (deglazing your pan).
Gently bring milk to the boil, stirring frequently. Allow to thicken.
Gradually stir in the cheese until all has melted. Remove from heat.
Salt and pepper to taste.
Stir in chicken and crumbled bacon.
Add drained pasta to the sauce and stir altogether.
Pour into a baking dish and place in oven at 180 degrees for 10-15 minutes.