A few food items are always in my fridge, cheese, eggs and bacon.
A friend posted a recipe she tried last week on Facebook and I tinkered with it a little and came up with this new recipe.
I made it for The Boy and Himself and they deemed it good for a repeat.
If you can’t find the cheese I used you can substitute with cream cheese, garlic and parsley.
ETA: rinsing the pasta under cold water will stop the cooking process and also avoid melting the cheese too soon.
Also letting the meat cool off a little helps in this process.
Creamy, bacon bake.
1 box pasta (elbows, bow-ties or rotini)
Boursin cheese (not the low-fat kind)
1 cup grated cheese, I use half parmesan and mozzerella
4 slices of bacon
8 ounces of chicken
1/2 cup heavy cream
Cook pasta to almost fully cooked, drain and set aside
Cook bacon until crisp, crumble and set aside
Sautee cut up chicken in bacon grease (or in 1 tbs butter, but trust me cooking it in the bacon fat enhances the flavor)
Drain fat from chicken and mix macaroni with bacon, chicken, cream and the cheeses.
Preheat the oven at 350
Coat an ovenproof dish with butter.
Bake for 20-30 minutes until all the cheese is melted.
Halfway stir the pasta so that the cheese coats all over (it stays creamier that way)
If you have a broiler give the dish a quick broil to get a crunchy crust.
Enjoy!
Adventures in Food. 