Mac 'n Cheese With Grilled Chicken
- 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
- 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.
- 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.
- Whisk in cheese until melted; stir in drained pasta.
- Remove from heat and keep warm.
- Drizzle the olive oil over the chicken and season with salt and pepper; sprinkle with parsley and rosemary.
- Grill chicken, over medium heat, to an internal temperature of 165 degrees F; remove from heat, cover, and keep warm.
- 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).
- Sprinkle the bread crumbs into the pan and stir, until toasted, about 1 minute; remove from heat and drain bread crumbs on paper toweling.
- Heat the macaroni base, over medium heat, until hot, stirring frequently.
- 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.
- Divide mac 'n cheese among 4 serving bowls, top with bread crumbs, and serve.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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