A delicious kicked-up version of everyone's favorite. Chicken Bacon Mac and Cheese is made easy with rotisserie chicken & a creamy cheese sauce. Not to mention there's bacon in it!
2 ½cupscheddar cheese, divided(shredding your own is best but you can use a shredded mix as well)
1-2Tablespoonssriracha(optional)
2cupscooked shredded chicken(make it fast with rotisserie chicken)
4cupscooked spiral macaroni(gluten-free if needed)
Garnish: chopped parsley (optional)
Instructions
Preheat oven to 350°F.
In a large cast iron skillet, cook bacon until crisp. Remove the cooked bacon from the pan & set aside. Keep the bacon fat in the skillet.
While bacon is cooking, cook noodles in a large pot of salted water according to package directions. Remove from pot, drain & set aside.
In the same large pot, melt butter over medium heat. Whisk cornstarch in until smooth. Add chicken broth slowly and continue whisking until smooth & thick. Season with salt & pepper.
Turn heat down and add 1-½ cups shredded cheese and stir until melted. Add sriracha if using. Remove from heat.
Toss noodles in cast iron skillet to coat with bacon fat. Add chicken and bacon to noodles and stir well. Pour cheese sauce over all and mix well.
Sprinkle remaining 1 cup shredded cheese on top.
Bake for 30 minutes. If you like a golden brown top, turn the broiler on for the last 5 minutes. Watch carefully as it can brown rather quickly.
Garnish with chopped parsley, if desired.
Notes
Remember to use pot holders to remove the skillet from the oven. Take it from me - it's just an automatic response to just reach in and grab the handle like you normally would on the stove - and believe me, I speak from experience!