Nothing says comfort like a big bowl of macaroni and cheese, especially when there’s bacon involved. And just to make you feel better about eating carbs and bacon grease, add some chicken into the mix to balance things out. There you have it; dinner is served.
I got this chicken and bacon mac and cheese recipe from Rachael Ray, and I modified it very slightly. I swapped out the whole wheat pasta for the regular stuff (only because I had a ton hanging out in my pantry), and used yellow cheddar and swiss for the white cheddar and gruyère. I love me some gruyère, but the price tag isn’t quite as loveable.
How do you take your mac and cheese? Are you a homemade only, blue box, or creamy shells and cheese lover?