Mac 'n Cheese With Grilled Chicken

Submitted by LucyS-D

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

 

• Ready In: 50mins
• Ingredients: 15
• Serves: 10

ingredients

• Macaroni base

• 1 lb corkscrew macaroni
• 1⁄4 cup shallot, minced (2 large)
• 2 tablespoons olive oil
• 1 quart heavy cream
• 8 ounces boursin cheese, crumbled (Garlic and Fine Herb Gournay cheese)

• Chicken

• 24 ounces boneless skinless chicken breasts (4/6-oz each)
• 2 tablespoons olive oil
• kosher salt & freshly ground black pepper
• 2 teaspoons fresh parsley, chopped
• 2 teaspoons fresh rosemary, chopped

• Macaroni and cheese assembly

• 1⁄2 cup pancetta, diced
• 2 tablespoons oil
• 1⁄4 cup breadcrumbs
• 4 teaspoons fresh parsley, chopped
• 4 teaspoons white truffle oil

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.