Recipe from Food Network
We love macaroni and cheese, and it’s even better when I can make it a meal. 🙂 J and I both enjoyed this recipe.
I did make a couple of changes. I took out the beer and I actually used rotisserie chicken from the weekend. It made the whole cooking process go a bit quicker.
3/4 lb applewood smoked bacon
1 lb cooked shredd or diced chicken
1 lb dry macaroni
1/2 c unsalted butter, 2 T butter
1 T minced garlic
1/3 c AP flour
3 c whole milk
3/4 t salt and pepper
3 c grated white cheddar
3 c grated mozzarella
1/2 c crumbled bleu cheese
2/3 c hot sauce
1 c Panko
Preheat oven to 400. Coat bottom and sides of 9×13 baking dish with butter or oil.
Cook bacon until crisp. Allow to cool slightly and then chop and set aside.
Cook macaroni according to package directions. Drain and set aside.
In a large saucepan over medium heat, melt 1/2 c butter, then whisk in garlic until golden. Whisk in 1/3 c flour and cook until golden, whisking constantly, about 1 minute. Whisk in 3 c milk, salt and pepper and bring to a boil.
Add 2 c each of cheddar and mozzarella, and stir until melted.
Stir the cheese sauce, bleu cheese and bacon into the macaroni until well combined, then pour into the prepared baking dish.
Spread the chicken over the macaroni, then drizzle with hot sauce. Sprinkle remaining cheese over the chicken and then sprinkle on the Panko. Melt remaining 2 T butter and drizzle over the Panko.
Bake about 25-30 minutes until golden and bubbly.