Best Grilled Chicken And Bacon Mac N Cheese From Rachael Ray Recipes

GRILLED CHICKEN AND BACON MAC 'N' CHEESE FROM RACHAEL RAY

Steps:

• 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).

MAC 'N CHEESE WITH GRILLED CHICKEN

Steps:

• Prepare the macaroni and cheese base by bringing a large pot of salted water to boil; add the pasta and cook until al dente, according to package directions, about 10 minutes.
• Meanwhile, heat a medium saucepan, over medium high heat, and saute shallots, in the olive oil, until they just begin to color; stir in heavy cream, reduce heat to a simmer, and cook until reduced by half, about 8 to 10 minutes.
• Whisk in cheese until melted; stir in drained pasta.
• Remove from heat and keep warm.
• Drizzle the olive oil over the chicken and season with salt and pepper; sprinkle with parsley and rosemary.
• Grill chicken, over medium heat, to an internal temperature of 165 degrees F; remove from heat, cover, and keep warm.
• In a medium sized skillet, over medium high heat, cook pancetta until crisp, about 5 to 7 minutes; remove pancetta with a slotted spoon and set aside (leave fat in pan).
• Sprinkle the bread crumbs into the pan and stir, until toasted, about 1 minute; remove from heat and drain bread crumbs on paper toweling.
• Heat the macaroni base, over medium heat, until hot, stirring frequently.
• Meanwhile, slice the chicken into strips; stir the chicken into the macaroni base, then stir in the pancetta, chopped parsley and white truffle oil; toss to coat.
• Divide mac 'n cheese among 4 serving bowls, top with bread crumbs, and serve.

BLT CREAMY MAC 'N' CHEESE (RACHAEL RAY)

Steps:

• Preheat the oven to 500°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.
• While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp at the edges, 3 to 5 minutes. Add the leeks and cook until softened, 3 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Stir in the tomato paste for 1 minute. Stir in the cream cheese until melted. Stir in half of the shredded cheese, then the reserved pasta cooking water.
• Add the pasta to the sauce and toss. Pile into a casserole and top with the tomatoes and remaining shredded cheese. Bake until browned on top, 7 to 8 minutes.
• In a large bowl, toss the arugula and basil with the lemon juice and a drizzle of EVOO. Serve on top of the pasta.

GRILLED CHICKEN CAESAR MAC

Steps:

• Heat grill pan over high heat.
• Coat the chicken in extra-virgin olive oil and season with salt and pepper. Grill about 12 minutes, turning occasionally, then set aside.
• Bring water in saucepot to a boil for the pasta. Salt the water, add pasta and undercook by 1 minute.
• While the pasta cooks, melt 6 tablespoons butter in a separate saucepot. Spoon out 1/2 and toss with the panko to moisten. Combine with 1/2 the grated Pecorino and reserve. To the remaining melted butter, add the garlic and anchovy paste, lots of coarse black pepper, stir 2 minutes then whisk in flour then stock, milk, and Worcestershire, thicken until it coats a spoon, then stir in the remaining half of the grated Pecorino.
• Drain the pasta. Halve the chicken breasts lengthwise, then thinly slice and combine with the pasta and sauce, transfer to a casserole and top with the bread crumbs. Cool and store for make-ahead meal.
• To reheat: Reheat, covered, in a hot 425 degree F oven to warm through, then uncover to brown.
• Serve with shredded escarole or romaine and dress with lemon juice and extra-virgin olive oil. Serve alongside Chicken Caesar Mac.