Want to know what happens when you ask your husband if he has any ideas for dinner for the upcoming week?
You end up making something like this:
When I’m making my shopping list/meal plan for the week, I always ask Chris if he has any preferences or if he’s in the mood for anything in particular. I knew I was in trouble when he started pulling up Rachael Ray recipes online for two reasons:
1) I know 30 minute meals usually turn into 300 minute meals.
2) I know there will likely be inordinate amounts of olive oil or cheese involved.
Luckily, my adaptation of Rachael Ray’s Grilled Chicken & Bacon Mac n Cheese didn’t take me 300 minutes, but it did, in fact, involve too much some olive oil & cheese!
This is definitely not a healthy meal, but it sure was a delicious one!
Chicken Bacon Mac & Cheese
Adapted from Rachael Ray’s Grilled Chicken & Bacon Mac n Cheese
Cook time: Approximately 45 minutes from start to finish
- 6 slices of pre-cooked bacon, heated & chopped (I’m sure you could substitute turkey bacon. I’m talking to you, Brittany!)
- 1 lb. box of your choice of pasta
- 2 pieces of thinly sliced boneless, skinless chicken breast
- 2 tbsp. flour
- 1/2 c. chicken stock (I used reduced-sodium.)
- 2 c. milk (I used reduced-fat, & I probably wouldn’t use skim for this recipe.)
- Thyme (I used a few sprinkles of dried, but fresh could be substituted if you’re fancy.)
- 2 c. (or 1 bag) sharp white cheddar cheese
Preheat oven to broil.
In a large pot, bowl water to cook pasta. Once cooked, set pasta aside.
I made Chris take my picture in my Minnie Mouse apron as I was waiting for the water to boil. I got this on our honeymoon, but it was actually my first time wearing it!
In a skillet, cook chicken breasts (seasoned with salt & pepper). Because my chicken was sliced very thin, this only took about 5 minutes.
Let chicken cool, then slice into small pieces.
In a large pot (I used the same pot I cooked the pasta in), combine chicken stock, milk, & flour. Bring to a boil & whisk, whisk, whisk! In about 4 minutes, the mixture will thicken.
Add in the cheddar cheese.
Once the cheese is melted, add the pasta, chicken, & bacon to the pot & mix well.
Pour entire mixture into a baking dish (I used my favorite 7×11 glass dish) & place under the broiler for 3-5 minutes, until bubbly & brown on the top!
This meal was no joke.
Absolutely perfect for the dreary, chilly fall night we’re experiencing here in PA!
I served myself up a (somewhat) small portion, but just had to go back for seconds!
Remember on Tuesday when I discussed my (nearly) constant state of dizziness? Well, it just so happened I had an appointment with my family doctor scheduled for today! (I knew it was coming up, but didn’t realize it was this week… perfect timing!)
She suspects that it’s related to allergies & gave me Nasonex & told me to pick up some Allegra (I got some this afternoon & will be taking some this evening). I’m hoping this will improve my symptoms, but I’m not so sure it will. I’ve had allergies before, but have never experienced dizziness as a symptom.
She also referred me back to the ENT, so I’ll be calling them tomorrow! Fingers crossed a little nasal spray & allergy meds will make everything disappear!
Are you a mac & cheese lover?
Or more importantly…
Have you ever actually cooked a RR 30-minute meal in 30 minutes?!