Grilled Chicken and Bacon Mac 'n' Cheese from Rachael Ray

Another indulgent Rachael Ray recipe!

• Ready In: 45 mins
• Serves: 6

Ingredients

• 6  slices bacon, good-quality smoky, such as applewood-smoked
•  salt and pepper
• 1  lb pasta, whole wheat short-cut
• 1⁄2 lb chicken breast, skinless, boneless lightly pounded
• 1  teaspoon  extra-virgin olive oil, for drizzling
• 1⁄2 teaspoon paprika
• 4  tablespoons butter
• 1  large onion, quartered lengthwise and very thinly sliced
• 2  tablespoons flour
• 1⁄2 cup  chicken stock or 1⁄2 cup  cloudy apple cider
• 2  cups milk, whole
• 2  tablespoons thyme, fresh, chopped
•  nutmeg, to taste, freshly grated
• 1 1⁄2 cups white cheddar cheese, extra-sharp, shredded
• 1  cup gruyere, shredded
• 1  teaspoon parsley, Flat leaf or 1  teaspoon celery leaves, for garnish

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).