A delicious kicked up version of everyone’s favorite. Bacon Mac and Cheese Skillet is made easy with rotisserie chicken & pre-shredded cheese. Easy fix, easy clean up!
It’s been a busy 2 weeks! I’ve been at Christina’s house, you know, the other half of the 2 Cookin’ Mamas, helping out as she welcomed my new little granddaughter into the world. She is absolutely precious and so sweet. Mom & Dad and are going through that sleep-deprived state so I was glad I could be there to cook and, this was the fun part, keep my grandson Maxx company while Mom & Dad figured out the new baby schedule.
So while I was there I tried out a new recipe for a kicked up mac and cheese. I could have made my favorite Sinfully Rich Mac & Cheese but wanted to give them a little more meaty meal and, from all the empty plates at the end of the meal, I think I made the right decision! I mean, who wouldn’t love all that yummy cheese sauce – it just makes my mouth water!
Being that their household is gluten-free I adapted a recipe I found on Picky Palate’s website to suit their lifestyle. A few changes like gluten-free macaroni instead of rice, cornstarch instead of flour and mixing all the ingredients together for an easier prep made it a totally different recipe. I did leave out the sriracha as Chris couldn’t have spicy food since she is breastfeeding. I also baked it in the oven for a simple make-ahead casserole instead of trying to get it all done at once since one never knows when the new arrival is going to let mommy eat.
I love the simplicity of the preparation, especially when using store bought rotisserie chicken and pre-shredded cheese, and the fact that all the ingredients are ones you usually stock on your shelves. Of course, the easy clean-up is always a big plus in my book too!
So if you’re rushed for time, believe me, this casserole is for you. Bonus if you have young children, cause what youngster doesn’t love mac & cheese! Maxx seconds that!
Adapted from a recipe found on Picky Palate