Becker’s Best Braces Friendly Recipes

Grilled Chicken & Bacon & Mac 'n Cheese
Niki W.

Serves 4-6

6 slices good-quality smoky bacon (such as applewood-smoked)
salt and pepper
1 lb whole wheat short-cut pasta
2 pieces skinless, boneless chicken breast, lightly pounded
Extra-virgin olive oil
1/2 t. smoked paprika
4 T. butter
1 lg onion, quartered lengthwise, thinly sliced
2 T. flour
1/2 c. apple cider or chicken stock
2 c. whole milk
2 T. chopped fresh thyme
freshly grated nutmeg, to taste
1 1/2 c. shredded extra-sharp white cheddar cheese
1 c. shredded gruyere cheese
chopped flat-leaf parsley or celery greens, for garnish

Preheat the oven to 375. Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.

Bring a pot of water to a boil, salt it, add the pasta and cook 1 minute less than the instructions indicate, or until just shy of al dente. Drain and return to the pot.

While the pasta is boiling, heat a grill pan or cast-iron griddle over medium-high heat. Drizzle the chicken with olive oil to coat lightly, then season evenly with paprika, salt and pepper. Grill the chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and half the pieces lengthwise, then thinly slice crosswise.

While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden and very soft, 15 to 20 minutes. Sprinkle with flour and stir for 1 minute. Whisk in the cider (or stock), then the milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add the thyme and season with salt, pepper and nutmeg. Stir in the cheeses until melted.

Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with the parsley (or celery greens).