Mac and cheese is my ultimate comfort food.
It might also be my favorite dish — I’d add almost anything to mac and cheese. I’d happily eat vegetables every night if they were smothered in a rich, creamy cheese sauce.
Do you know who else loves mac and cheese? Mr. How Sweet.
But he’s not a fan of “fancy” versions. When he asked for mac and cheese with chicken this weekend, I pictured little gourmet ramekins with caramelized onions and bacon. I thought sweet onions and crispy bacon would be perfect.
When I shared my ideas, he got oddly stubborn. He wanted it plain. Plain. Basic noodles, cheese, and chicken — nothing more.
Sometimes I forget he still has the taste buds of a four-year-old.
I did my best to convince him it would be delicious. That argument didn’t sway him, but I made the dish anyway.
Every time he complains about something I cook, he inevitably ends up eating most of it before I even get a plate, so I figured it was worth a shot.
Of course, I was right. Again. Apparently I’m his unofficial taste-bud ambassador.
This version might become a new staple. The onions and peppers were caramelized but still slightly crisp, bringing a hint of sweetness to the creamy sauce. And the bacon — well, that was just delightful.
Chicken Mac and Cheese
1 1/2 lbs whole wheat pasta
2 boneless chicken breasts, grilled and chopped
3 slices bacon, fried and crumbled
1/2 red pepper, chopped
1/2 sweet onion, chopped
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon flour
pinch of nutmeg
2 cups milk (I used skim)
1/2 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup shredded smoked gruyere cheese
1/2 cup parmesan cheese
Preheat oven to 350°F.
Bring a large pot of water to a boil and cook the pasta according to package directions. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat and sauté the chopped onion and red pepper until they are caramelized but still have a touch of crispness.
To make the cheese sauce, melt butter in a medium saucepan over medium heat, add the flour and whisk to form a roux. Slowly whisk in the milk and cream, stirring constantly. Add the cheeses and a pinch of nutmeg, continuing to stir for 5–8 minutes until the sauce thickens and is smooth.
In a baking dish, layer half of the cooked pasta, followed by half of the chopped chicken, half of the pepper and onion mixture, and half of the crumbled bacon. Pour half of the cheese sauce over the layers. Repeat with the remaining pasta, chicken, peppers and onions, bacon, and the rest of the sauce.
Bake at 350°F for 20–25 minutes, until bubbly and lightly golden on top. Let rest a few minutes before serving.
Believe it or not, Mr. How Sweet served his chicken mac and cheese with rotisserie chicken on the side. I’m not kidding.
If you try this, you’ll find it’s comforting, cheesy, and satisfying — a perfect family-friendly weeknight meal that feels special without being complicated.