This crowd pleasing macaroni and cheese recipe really is The Best Mac and Cheese Recipe EVER. And I would know! Because 1. I love macaroni and cheese and 2. I have been perfecting this recipe for years. With ingredients like bacon, and chorizo. This mac and cheese is the ultimate comfort food.

If you have ever been to one of our Super Bowl parties or come over on a Sunday night, there is a good chance you’ve eaten this dish and so you already know. If you haven’t, well them prepare to be amazed.

The first thing I should say about this macaroni and cheese recipe is that it’s not for the calorie counters. Weight Watchers would not approve and if you’re looking for a skinny healthy version this is not it. With ingredients like bacon and chorizo your diet can start tomorrow. Sorry not sorry.

BUT, if you’re looking for a home cooked, southern comfort, Sunday dinner kinda mac and cheese, the kind that warms your soul, and hugs your heart, then this is it. This mac and cheese is so cheesy and so good you’ll be making it on the regular. The secret? BACON and smoked CHORIZO. Oh man I am getting excited just thinking about it!

Chorizo for the win!

Bacon already goes with mac and cheese like peanut butter goes with jelly but the smoked chorizo sausage just gives it a bit of a kick and some extra flavor. It’s literally SO GOOD. The creaminess of the cheese just pulls it all together and I’m pretty sure this is going to become a new staple dish in your home. This macaroni and cheese is company worthy meaning you could definitely serve it up at the next church potluck and quickly become the new fan favorite.

Chorizo is a pork sausage used in Spanish and Mexican cuisine (no wonder I love it so much ) and you can usually find it in two forms, raw, like how you would get sausage from the butcher, or dry and smoked, usually in the deli. Which is my preferred method for this recipe.

Chorizo can be a little spicy depending on the brand which I personally don’t mind but you might want to keep that in mind when purchasing it.

I love to serve this up with a side of cornbread and a salad to lighten the load but you can certainly eat it with whatever you like. If I’m making it for Super Bowl I will usually serve it with wings. I will say though, that this is a hearty dish and so it should really be the star of the show a.k.a the main dish.

Tips for THE BEST MACARONI AND CHEESE

• Once you’ve cooked your bacon and chorizo let it rest for a while on some paper towel. You don’t want any of the grease getting into this dish!
• DO NOT USE pre shredded cheese!! Pre shredded cheese is coated so it won’t melt properly and trust me, it will make a big difference!
• DO USE old sharp cheddar cheese. I use the Cracker Barrel brand and I love it. You can probably use any white cheddar but I can’t guarantee it will be as good!
• Don’t skip the cream. You might thinking you can cut a few calories by replacing it with milk. You can. But you shouldn’t. Remember what I said earlier?

I LOVE making mac and cheese in my cast iron pan. Not only does it just look WAY more appetizing, but you can pretty much make the entire recipe in one pan. Less dishes to wash is a win win for everyone.

For the pasta I use Catelli Classic Tortiglioni pasta in this macaroni and cheese recipe. I just love their pasta in general but especially the Tortiglioni. The pasta has deep grooves which wraps up the cheese in every delicious bite and it’s the perfect pasta for mac and cheese. If you can’t find it you can also try these though.

• rotini
• shells
• fusilli

Any pasta with a twist will work well. Remember not to overcook your pasta because it will continue cooking in the oven.

Making a roux/cheese sauce

I LOVE making a roux. It always amazes me how something so simple can taste so good. Like seriously!

The fate of your  macaroni and cheese recipe really depends on your roux. So you really want to get it right. Just take it slow and add things gradually. When you start to make your roux, which is just equal parts butter and flour, it’s important to let the flour cook (about 2 minutes) before adding in your liquids. Make sure to be whisking the entire time to minimize clumps. Also you will want to make sure you use COLD MILK otherwise you will have clumps. When adding in your cheese, slow and steady wins the race. Add about a cup at a time whisking as you go. I actually find it therapeutic watching the cheese melt but maybe I’m weird.

TIP: Did you know you can easily freeze your roux (flour/butter) in ice cube trays and quickly thicken soups, stews and gravies!

Love Pasta? Try this Ultimate Chicken Bacon Caesar Sauce served over angel hair pasta!

You’ll love these

• Smoky Meatballs
• Mexican Lasagna 
• Tex-Mex Stuffed Peppers 

Make The Best Macaroni and Cheese Recipe EVER!

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The Best Macaroni and Cheese Recipe Ever.

This really is the best macaroni and cheese recipe ever. Bacon, smoked chorizo sausage and lots and lots of cheese make this the ultimate comfort food!

Course Main Course, Side Dish

Cuisine American

Keyword comfort food, dinner, mac and cheese, sunday dinner, week nights

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 8 people

Author thegoodwivesblog.com

Ingredients

• 500 grams Tortiglioni Pasta
• 1 tbsp olive oil extra virgin
• 6 slices bacon cooked
• ½ cup chopped dry chorizo sausage pan fried for 1 minute
• ½ cup butter salted
• ½ cup flour all purpose or bread flour
• 5 cups milk
• 1 cup heavy whipping cream
• 5 cups old white cheddar cheese grated
• 1 cup parmesan cheese grated
• ½ tsp salt (more to taste)
• ½ tsp pepper (more to taste)

Topping

• 2 tbsp butter salted
• ¾ cup panko bread crumbs
• salt/pepper to taste

Instructions

• Preheat your oven to 350° F and lightly grease a 4 qt casserole dish (you can use a cast iron pan as well!)
• Grate all your cheese and set it aside.
• Next bring a large pot of water (about 6 quarts), olive oil and salt to a boil. Cook your pasta a la dente (about 7-9 minutes) drain and place in casserole dish.
• Cook the bacon and set aside on a paper towel to absorb the excess grease. Then chop and add to casserole dish. Drain grease reservering 1 tablespoon for frying chorizo.
• Chop your dry chorizo sausage and pan fry in the bacon grease for about 1-2 minutes. Don't over cook. Remove and set on paper towel to absorb the grease then add to casserole dish.
• In a large pot melt butter over medium heat
• add flour and whisk continually while cooking for about 2 minutes
• Slowly whisk in the milk and heavy cream. Continue whisking until you start to see the sauce bubbling.
• Add in your salt and pepper.
• Slowly add in your cheese one cup at a time while whisking until smooth. Cook for a few more minutes stirring constantly.
• Pour cheese sauce over pasta, bacon and chorizo, and mix well so that all your pasta is coated.

For The Topping

• In medium sauce pan over medium heat melt butter, salt and pepper.
• Add in your panko bread crumbs stirring to combine.
• Cook for about 2 minutes or until slightly toasted. Stirring gently the entire time.
• Sprinkle over the top of the casserole

BAKE

• Bake at 350° F uncovered for 25 minutes or until casserole is nice and bubby.

As always,

ENJOY!

The post Macaroni and Cheese Recipe (Fan Favorite) appeared first on The Good Wives Blog.

This recipe for Chicken Caesar Pasta is SO GOOD. Served over angel hair pasta with a side of buttery garlic bread,  it might just be my new favorite meal. And before I go any further I should just point out how hard it is to write the word Caesar. Like seriously, my brain just doesn’t want to spell it that way. Hopefully by the end of this post I will be able to spell the word Caesar without any difficulty at all. Or maybe not. It doesn’t matter though. All that matters is how GOOD this dish is. And trust me, it’s good. I’m not really sure how anything with bacon and Caesar could be bad, but on the off chance it can, this is not that. I promise.

Pasta and I weren’t friends.

That’s right, pasta and I weren’t friends. For a long time I wouldn’t eat ANYTHING that had pasta in it, and I certainly wouldn’t have cooked with it myself. Growing up we didn’t have a lot of money and with 5 kids my parents cooked a lot of pasta. I mean we ate A LOT of pasta and I HATED IT! If there was any pasta left over from the week my mom would even throw it into a garbage soup.

Now I know it sounds gross but garbage soup was actually one of my favorite meals! It always had ground beef, chicken broth, and corn but everything else changed week to week. My mom would just dump all our leftovers from the week into the pot and let it simmer. I loved that soup. Truthfully I love all soup but that’s a story for a different day.

The point is I hated pasta. I swore to myself that I would never make my kids eat it when I grew up, and for a long time I didn’t. I have to admit that after a 20 year fast on pasta I’ve warmed up to it. We definitely weren’t eating Chicken Caesar Pasta either. I might not have complained so much if we were. My kids pretty much have it made. Anyway pasta and I are kinda friends again. Especially angel hair pasta. ITS SO GOOD!! It’s like the perfect proportion of pasta to sauce and for whatever reason it just tastes better. Like how grated cheese always tastes better than the brick? I know it’s weird, but you know it’s true.

Tips for making Chicken Caesar Pasta

This Chicken Caesar Pasta MUST be served over angel hair pasta. At least for the first time you make it. If you want to go ahead and switch it out for something else next time go right ahead but you’ve got to at least try it  like this first. Trust me, you will thank me. If you can’t find angel hair pasta you could also use spaghettini which is a thinner version of spaghetti. The point here is, thinner is better!

Another thing you will want to do is use ONE PAN. Again. You’re welcome. Honestly though, all the flavors just make the sauce so yummy and I can’t imagine it turning out the same if you didn’t. I fried my bacon in a large pan and then drained the fat saving just enough to coat the bottom of the pan for my chicken. Then I seasoned my chicken with salt, pepper, and Montreal chicken spice and cooked it in the same pan.

TIP- When pan frying chicken always place a lid on it. You want to trap the moisture in the pan and save all the yummy broth. The alternative will be a dry chicken and nobody wants that!

While your chicken is cooking you can steam your broccoli and boil the water for your pasta. For the broccoli, I just used a bag of the eat smart microwavable broccoli. It’s super easy and who needs to add more work in the kitchen?

A couple things. DO use REAL LEMON JUICE from a squeezed lemon. And secondly, USE REAL BACON. I am all for convenience in the kitchen and cut corners when I can, but for this recipe to be as good as I say it is, you will want to use the good stuff here.

Serve this Chicken Caesar Pasta with a side of my cheesy garlic butter crescent rolls and you’re living the dream.

Chicken Caesar Pasta Recipe

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Chicken Caesar Pasta

This recipe for Chicken Caesar Pasta is so good. Loads of grilled chicken, bacon, parmesan cheese, and Caesar dressing made into a creamy and delicious sauce. Tossed with angel hair pasta and steamed broccoli, it's the ultimate comfort food. Serve with a big glass of wine and side of buttery garlic bread.

Course lunch, Main Course

Cuisine American, Italian

Keyword angel hair pasta, bacon, caesar dressing, Chicken Caesar Pasta, chicken pasta, grilled chicken, Pasta Recipe, pasta sauce

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Ingredients

• 12 oz angel hair pasta or spaghettini or any other thin pasta
• 1 tbsp. olive oil
• 6 slices bacon cooked, chopped
• 3-4 boneless skinless chicken breast
• 1-2 tbsp Montreal chicken seasoning
• 2 cups Renees mighty Caesar salad dressing
• 2 tsp minced garlic
• ¾ cup chicken broth
• 1.5 cups steamed broccoli 12 oz
• 2 tbsp. lemon juice freshly squeezed
• salt to taste
• pepper to taste
• ½ cup fresh grated parmesan cheese
• 2 tbsp. fresh parsley chopped

Instructions

• Fill large pot with water and add in your olive oil and some salt. Bring to a boil.
• Once boiling, add in your angel hair pasta and cook (about 7 min) drain, and set aside.
• In a large frying pan, cook your bacon and set aside on a paper towel. Drain bacon fat from the pan, reserving about 2 tablespoons.
• Season your chicken breast with salt pepper and the Montreal chicken seasoning and fry in the same pan with your reserved bacon grease.
• Remove cooked chicken and set aside. Do not drain the pan!
• Add garlic and fry for 1 minute or until fragrant on medium heat
• Add chicken broth and cook on medium high for 1 minute, scraping the bottom of the pan. Stir in Renee's Caesar dressing and simmer for a few minutes.
• While the sauce is simmering chop your bacon and slice your chicken breast into bite sized strips. Add in steamed broccoli, chopped bacon, sliced chicken breast, pasta and lemon juice to the sauce and mix well.
• Season with salt and pepper
• Toss with fresh Parmesan cheese and parsley just before serving

ENJOY!

Serve this dish  with a side of buttery garlic bread and a big glass of wine!

NEED A LITTLE DINNER INSPIRATION?

Try these Turkey Meatballs Stuffed With Cheese!

You might also like these Healthy Tex Mex Stuffed Peppers or my favorite  Smoky Meatballs

Need some dessert inspiration? TRY THESE Oatmeal Chocolate Cookies or Milk Chocolate M&M Cookies

Laila

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The post Chicken Caesar Pasta appeared first on The Good Wives Blog.