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| Photo and Recipe adapted from Lauren's Latest |
Ingredients:
2 cups chicken, shredded
12+ slices of bacon (1 package)
2 tablespoons bacon grease (reserved from bacon)
1/2 large onion, diced (about 1 1/4 cups)
3 jalapenos, sliced (ribs and seeds removed)
1 pound elbow macaroni
4 tablespoons butter
5 tablespoons all purpose flour
2 cups milk (whole or 2%)
1/4 cup heavy cream
salt & pepper, to taste
1 pinch nutmeg
2 ounces cream cheese
1 tablespoon Frank’s Red Hot sauce
2 1/2 cups grated cheddar cheese
1 cup grated mozzarella cheese
1/4 cup grated provolone
1/4 cup blue cheese crumbles
for the topping-
1 cup corn flakes, crushed
1/8 cup blue cheese crumbles
cooked bacon, crumbled
Directions:
Cook and shred chicken
In a large skillet, cook bacon until crispy. Remove from pan, drain
on paper towels and crumble. Pour off excess bacon drippings, keeping 2
tablespoons in the pan. Place skillet back on heat and saute onion and
jalapenos until soft, about 6 minutes over medium heat. Set aside.
Bring large pot of water to boil. Salt water generously and cook
pasta 2 minutes short of package directions. You want the macaroni to be
very al dente, but not still crunchy. Drain and set aside.
Preheat oven to 350 degrees.
In a large stock pot, melt butter over medium heat. whisk in flour and
cook 1-2 minutes. Whisk in milk, cream, salt, pepper and nutmeg.
Increase heat to medium high and continue mixing until sauce thickens.
Remove from heat. Stir in cream cheese and hot sauce until melted
smoothly into the sauce.
Pour cooked pasta and sauteed onions and jalapenos into the sauce. Stir to coat. Stir in cheeses, most of the bacon (save a little to sprinkle on top) and chicken.
Pour into a buttered 9x13 baking dish and spread out evenly. Top with 1/8 cup blue cheese, corn flakes and crumbled bacon.
Bake 20-30 minutes until top of macaroni has browned. Remove from oven, serve hot.
