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Mac ‘n Cheese With Grilled Chicken: Elevated Comfort Food

I remember the first time I truly appreciated mac ‘n cheese as more than just a kid’s dish. It was a rainy afternoon, and my culinary school instructor, Chef Dubois, prepared a version that transcended the usual powdered cheese and boiled pasta. He used artisanal cheese, a touch of truffle oil, and perfectly grilled chicken. Each bite was an explosion of flavor and texture – creamy, smoky, and utterly satisfying. From that moment on, I knew mac ‘n cheese could be a canvas for culinary creativity.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Dietary Type: Comfort Food

Ingredients

Macaroni Base:

1 lb corkscrew macaroni
1/4 cup shallot, minced (about 2 large)
2 tablespoons olive oil
1 quart heavy cream
8 ounces boursin cheese, crumbled (Garlic and Fine Herb Gournay cheese)

Chicken:

24 ounces boneless skinless chicken breasts (4/6-oz each)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 teaspoons fresh parsley, chopped
2 teaspoons fresh rosemary, chopped

Macaroni and Cheese Assembly:

1/2 cup pancetta, diced
2 tablespoons oil
1/4 cup breadcrumbs
4 teaspoons fresh parsley, chopped
4 teaspoons white truffle oil

Equipment Needed

Large pot
Medium saucepan
Grill
Medium-sized skillet
Slotted spoon
Paper towels
Serving bowls

Instructions

Begin by preparing the macaroni and cheese base. Bring a large pot of salted water to a rolling boil. Once boiling, add the corkscrew macaroni and cook until al dente, following the package directions (usually around 10 minutes). Al dente means the pasta should be firm to the bite, not mushy. This is crucial for the final texture of the dish.
While the pasta is cooking, heat a medium saucepan over medium-high heat. Add 2 tablespoons of olive oil to the pan.
Add the 1/4 cup of minced shallots to the heated oil and sauté until they just begin to color. This usually takes a few minutes. Be careful not to burn the shallots, as this will impart a bitter flavor. Keep stirring regularly.
Stir in 1 quart of heavy cream. Reduce the heat to a simmer, and cook until the cream has reduced by half, which should take approximately 8 to 10 minutes. The cream will thicken slightly as it reduces.
Remove the saucepan from the heat. Whisk in 8 ounces of crumbled Boursin cheese until it is completely melted and smooth. The cheese should incorporate fully into the cream sauce, creating a rich and creamy texture. If the sauce appears too thick, add a splash more heavy cream to reach the desired consistency.
Once the macaroni is al dente, drain it thoroughly and immediately stir it into the Boursin cheese sauce. Ensure the pasta is well coated. Remove from heat and keep warm.
Prepare the grilled chicken. Drizzle the 24 ounces of boneless, skinless chicken breasts with 2 tablespoons of olive oil.
Season the chicken generously with kosher salt and freshly ground black pepper.
Sprinkle the chicken with 2 teaspoons of chopped fresh parsley and 2 teaspoons of chopped fresh rosemary.
Grill the chicken over medium heat to an internal temperature of 165 degrees F (74 degrees C). Use a meat thermometer to ensure accuracy. Grilling time will vary depending on the thickness of the chicken breasts, but it typically takes about 5-7 minutes per side. Avoid overcooking to maintain tenderness.
Once the chicken reaches 165 degrees F, remove it from the grill, cover it with foil, and keep it warm. Allowing the chicken to rest will help retain its juices, resulting in a more flavorful final dish.
In a medium-sized skillet, over medium-high heat, cook 1/2 cup of diced pancetta until crisp, approximately 5 to 7 minutes.
Remove the pancetta from the skillet using a slotted spoon, leaving the rendered fat in the pan. Place the crispy pancetta on paper towels to drain excess grease. Set aside.
Sprinkle 1/4 cup of breadcrumbs into the pan with the rendered pancetta fat and stir until toasted, about 1 minute. Watch carefully to prevent burning.
Remove the toasted breadcrumbs from the heat and drain them on paper towels to remove any excess grease.
Heat the macaroni and cheese base over medium heat until hot, stirring frequently to prevent sticking.
Slice the grilled chicken into strips.
Stir the chicken strips into the heated macaroni and cheese base.
Stir in the crispy pancetta, 4 teaspoons of chopped fresh parsley, and 4 teaspoons of white truffle oil. Toss gently to coat all the ingredients evenly with the creamy cheese sauce.
Divide the mac ‘n cheese among 4 serving bowls.
Top each serving with the toasted breadcrumbs and serve immediately.

Expert Tips & Tricks

For an extra creamy sauce, try using a blend of cheeses in addition to the Boursin. Gruyere, sharp cheddar, or even a touch of parmesan can add depth of flavor.
Don’t overcook the pasta! Overcooked pasta will become mushy in the finished dish. Al dente is key.
To prevent the macaroni and cheese from drying out during reheating, add a splash of milk or cream.
If you don’t have pancetta, you can substitute bacon.
If you don’t have truffle oil, you can skip it, but it adds a luxurious touch.
Marinate the chicken for 30 minutes to an hour before grilling for extra flavor. A simple marinade of olive oil, lemon juice, garlic, and herbs works wonders.

Serving & Storage Suggestions

Serve the Mac ‘n Cheese with Grilled Chicken immediately after preparation for the best flavor and texture. This dish is quite rich, so consider serving it with a light salad on the side to balance the richness.

Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short intervals, stirring in a little milk or cream to prevent dryness. You can also reheat it in a saucepan over low heat, stirring constantly. Freezing is not recommended as the texture of the cheese sauce may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	653 kcal	33%
Total Fat	46g	71%
Saturated Fat	24g	120%
Cholesterol	174mg	58%
Sodium	124mg	5%
Total Carbohydrate	38g	13%
Dietary Fiber	2g	8%
Sugars	1g	2%
Protein	23g	46%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian: Omit the chicken and pancetta for a vegetarian version. Consider adding roasted vegetables like broccoli, mushrooms, or bell peppers.
Spicy: Add a pinch of red pepper flakes to the cheese sauce for a touch of heat.
Smoked: Use smoked gouda or smoked cheddar cheese in the sauce for a smoky flavor.
Gluten-Free: Use gluten-free pasta and gluten-free breadcrumbs.
Different Cheeses: Experiment with different cheeses! Fontina, Gruyere, or even a little bit of blue cheese can add interesting flavor profiles.

FAQs (Frequently Asked Questions)

Q: Can I make this ahead of time?
A: Yes, you can prepare the mac ‘n cheese base ahead of time and store it in the refrigerator. Grill the chicken and cook the pancetta just before serving.

Q: Can I use a different type of pasta?
A: Absolutely! Elbow macaroni, shells, or penne are all great alternatives to corkscrew macaroni.

Q: What if I don’t have Boursin cheese?
A: You can substitute cream cheese mixed with garlic and herbs, or use another soft, flavorful cheese like goat cheese.

Q: Can I bake this mac ‘n cheese?
A: Yes, you can transfer the mac ‘n cheese to a baking dish, top with extra cheese and breadcrumbs, and bake at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly.

Q: Can I use dried herbs instead of fresh?
A: Yes, you can use dried herbs, but use about half the amount as fresh herbs, as dried herbs are more concentrated in flavor.

Final Thoughts

This Mac ‘n Cheese with Grilled Chicken recipe elevates a childhood favorite into a sophisticated and satisfying meal. The combination of creamy cheese sauce, perfectly grilled chicken, and crispy pancetta is simply irresistible. I encourage you to try this recipe and experiment with different cheeses and toppings to create your own signature version. Don’t be afraid to get creative in the kitchen – that’s where the magic happens! Share your creations and feedback, and enjoy the process of cooking and sharing good food with loved ones. Bon appétit!

Mac ‘n Cheese With Grilled Chicken Recipe