Mac 'n Cheese With Grilled Chicken

Total Time
50mins
Prep 20 mins
Cook 30 mins

A very rich take on the classic comfort food. Adapted from the Bistro at Four Points by Sheraton, Bakersfield, CA.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Whisk in cheese until melted; stir in drained pasta.
  4. Remove from heat and keep warm.
  5. Drizzle the olive oil over the chicken and season with salt and pepper; sprinkle with parsley and rosemary.
  6. Grill chicken, over medium heat, to an internal temperature of 165 degrees F; remove from heat, cover, and keep warm.
  7. 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).
  8. Sprinkle the bread crumbs into the pan and stir, until toasted, about 1 minute; remove from heat and drain bread crumbs on paper toweling.
  9. Heat the macaroni base, over medium heat, until hot, stirring frequently.
  10. 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.
  11. Divide mac 'n cheese among 4 serving bowls, top with bread crumbs, and serve.