Today we make bacon and chicken mac and cheese… well… rotini and cheese. I chose rotini for this recipe because it has more spirarly surface area to capture cheesy goodness.
1. 5 thin sliced chicken breasts, 6 strips of extra thick center cut bacon, a stick of butter, panko, flour, adobo, pepper, chicken boullion, sharp yellow cheddar, smoked white cheddar, and a cheese with a fancy name like Gruyere. Now set your damn oven to 350.
3. Bring enough water to boil for 8 servings of rotini according to the box, add 4 tablespoons of broth.
8. Drain pasta but save broth. Melt a stick a butter (Paula Dean would approve) and add a half cup of flour and stir. Slowly add grated cheese and stir till smooth. Resist urges to eat all the cheese.