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    Home > Pasta

    Chicken and Bacon Mac and Cheese

    Published: Jul 24, 2018 · Modified: Sep 24, 2020 by Nicky Corbishley

    Go to Recipe Print Recipe
    Spoonful of chicken and bacon mac and cheese being scooped out of pan. Cheese is stretching.

    When you need that cheesy creamy goodness of Mac and Cheese but want a little something extra, this version with chicken, bacon and tomato totally hits the spot!
    Spoonful of chicken and bacon mac and cheese being scooped out of pan. Cheese is stretching.
    This.

    This is why low-carb/keto style diets could never be a lifestyle for me.

    I NEED pasta in my life.

    Besides, eating lots of pasta probably isn't that bad for you. Unless you cover it in creamy sauces, bacon, cheese, breadcrumbs etc etc.

    I'm thinking the pasta endorphins probably make up for that badness though. Yep. I'm going with that.

    Steps for making chicken and bacon mac and cheese:6 photo collage of chicken and bacon mac and cheese preparation in one pan

    So I've got a feeling this is going to be a pretty short post today. Lewis finishes school for the summer tomorrow (Gracey finished last week), and we've got lots of days out planned, so we've been working hard to try to get everything done that we possibly can before life gets crazy.

    Final steps for making chicken and bacon mac and cheese:4 photo collage of chicken and bacon mac and cheese preparation

    We were up at 4am this morning, shooting two recipe videos before Lewis even went to school. We've done a 5am video shoot before now, but 4am is a new record. 8 hours and 45 minutes later, and I'm reading for bed. At lunchtime.

    Bed or pasta. Either would make me happy right now.

    Pan of chicken and bacon mac and cheese with breadcrumb topping on dark background

    Can I make it gluten free?

    Yes! Use gluten free macaroni and gluten free breadcrumbs and you're good to go. Gluten free pasta is pretty good these days, so it'll still taste great.

    Can I make it ahead?

    Yes, make it up until the point where you've just sprinkled on the breadcrumbs and cheese. Then cool, cover and refrigerate for up to a day. Heat in the oven at 190C/375F for about 25 minutes until hot througout. You may need to cover with foil for the last 5-10 minutes if it starts browning too much.

    Note: the Mac and Cheese will be a little less saucy if you make it ahead, as the pasta will absorb more of the liquid. You can add an extra 120ml (half cup) of stock when cooking the pasta to ensure it's still saucy.

    Will it freeze?

    Yes, make up until the point where you've just sprinkled on the breadcrumbs and cheese. Then cool, cover and freeze. Defrost overnight in the refrigerator and heat in the oven at 190C/375F for about 25 minutes until hot throughout. You may need to cover with foil for the last 5-10 minutes if it starts browning too much.

    As per the instructions above, it's a good idea to add an extra 120ml (half cup) of stock when cooking the pasta to ensure it's still saucy (as the pasta will absorb more liquid when than if it's eaten right away).

    Other flavour ideas:

    • Replace the bacon with sliced jalapenos for a spicy version.
    • Replace the chicken and bacon with cooked chorizo and peppers for a Mexican take.
    • Replace the meat with lightly fried mushrooms and leeks for a veggie version. Sprinkle on crushed nachos for the last minute of cooking for extra flavour.

    Bowl of chicken and bacon mac and cheese on a dark background

    I first made this recipe for DIYs.com

    The Chicken and Bacon Mac and Cheese Recipe:

    Square image of a spoonful of chicken and bacon mac and cheese being scooped out of pan. Cheese is stretching.

    Chicken and Bacon Mac and Cheese

    By: Nicky Corbishley
    When you need that cheesy creamy goodness of Mac and Cheese but want a little something extra, this version with chicken, bacon and tomato totally hits the spot!
    4.67 from 6 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 55 minutes mins
    Course Dinner
    Cuisine American
    Servings 6 people
    Calories 652 kcal

    Ingredients
     

    • 1 ½ tbsp olive oil
    • 1 large onion - peeled and chopped
    • 3 chicken breasts - chopped into bite size chunks
    • ½ tsp salt
    • ½ tsp pepper
    • 3 cloves garlic - peeled and minced
    • 2 tbsp tomato puree - paste if you're in USA
    • 400 g tin of chopped tomatoes
    • 1 tsp granulated sugar
    • 1 litre hot chicken or vegetable stock
    • 300 g elbow macaroni
    • 90 ml double - heavy cream
    • 100 g grated cheddar cheese
    • 100 g grated mozzarella cheese
    • 8 rashers cooked - chopped streaky bacon
    • 3 tbsp panko breadcrumbs
    • 1 tbsp freshly chopped parsley to serve - optional

    INSTRUCTIONS
     

    • Heat the oil in a large frying pan and add the onion. Cook on a medium heat for 5 minutes, until the onion starts to soften.
    • Add the chicken, then cook for 5 – 6 minutes until the chicken is sealed.
    • Add the salt, pepper, garlic and tomato puree. Stir everything together so that the tomato paste coats the chicken.
    • Add in the tinned tomatoes, sugar and stock. Stir and bring to the boil, then add in the macaroni.
    • Stir together, bring back to a gentle simmer and place a lid on. Simmer for 13-15 minutes, checking and stirring a couple of times during cooking, until the macaroni is cooked.
    • Once the macaroni is cooked, stir in the cream and sprinkle on half of each of the cheeses, followed by all of the bacon.
    • Stir together. Mix the remaining cheese with the panko and sprinkle on top.
    • Place under the grill (broiler) for 5-6 minutes until golden brown.
    • Sprinkle on the chopped parsley and serve!

    ✎ Notes

    Can I make it gluten free?

    Yes! Use gluten free macaroni and gluten free breadcrumbs and you're good to go. Gluten free pasta is pretty good these days, so it'll still taste great.
    .

    Can I make it ahead?

    Yes, make it up until the point where you've just sprinkled on the breadcrumbs and cheese. Then cool, cover and refrigerate for up to a day. Heat in the oven at 190C/375F for about 25 minutes until hot througout. You may need to cover with foil for the last 5-10 minutes if it starts browning too much.
    Note: the Mac and Cheese will be a little less saucy if you make it ahead, as the pasta will absorb more of the liquid. You can add an extra 120ml (half cup) of stock when cooking the pasta to ensure it's still saucy.
    .

    Will it freeze?

    Yes, make up until the point where you've just sprinkled on the breadcrumbs and cheese. Then cool, cover and freeze. Defrost overnight in the refrigerator and heat in the oven at 190C/375F for about 25 minutes until hot throughout. You may need to cover with foil for the last 5-10 minutes if it starts browning too much.
    As per the instructions above, it's a good idea to add an extra 120ml (half cup) of stock when cooking the pasta to ensure it's still saucy (as the pasta will absorb more liquid when than if it's eaten right away).
    .

    Other flavour ideas:

    • Replace the bacon with sliced jalapenos for a spicy version.
    • Replace the chicken and bacon with cooked chorizo and peppers for a Mexican take.
    • Replace the meat with lightly fried mushrooms and leeks for a veggie version. Sprinkle on crushed nachos for the last minute of cooking for extra flavour.
    .
    Nutritional Information is per serving.

    Nutrition

    Calories: 652kcalCarbohydrates: 48gProtein: 43gFat: 30gSaturated Fat: 13gCholesterol: 137mgSodium: 1291mgPotassium: 808mgFiber: 2gSugar: 5gVitamin A: 695IUVitamin C: 10.8mgCalcium: 271mgIron: 2.4mg
    Keywords autumn, Comfort Food, pasta, pasta bake
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

     

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    Reader Interactions

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    1. Zach says

      February 07, 2022 at 12:11 pm

      5 stars
      Bangin

      Reply
    2. Victor Baisley says

      February 24, 2021 at 1:36 pm

      Wow this looks soooooo good! I will be making this this weekend.
      Thanks Nicky!

      Reply
    3. Teresa says

      November 03, 2020 at 7:15 pm

      5 stars
      Oh my word this dish is absolutely delicious. I was a bit sceptical at first adding bacon but it wasn't overpowering at all. This dish has now been added to our favourites and will become a regular. Thank you Nicky.

      Reply
    4. Claire says

      October 13, 2018 at 11:31 am

      3 stars
      Was a bit sceptical on this one as I don't like Macaroni & cheese however liked this one as lots of flavours.

      Reply
    5. 2pots2cook says

      July 26, 2018 at 4:15 pm

      5 stars
      My oh my !

      Reply
    6. Danielle says

      July 26, 2018 at 12:38 pm

      5 stars
      So much drooling going on over here. I just fell in love a little. I could never live without pasta in my life. Pasta IS life. I could eat the whole pan of this mac and cheese. Right now. Not kidding. LOL. Awesome recipe!

      Reply
    7. Christine says

      July 24, 2018 at 5:47 pm

      5 stars
      Oh my, that's a very early start. I have made your garlic chicken mac n cheese and that was a huge hit. Making this for dinner tomorrow, kids are already excited😋

      Reply

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

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