Serves: 8
Ingredients:
8 tablespoons unsalted butter
1 cup Panko bread crumbs
¼ cup grated Parmesan cheese
4 cups whole milk – heated just to a simmer ~ do not boil
½ cup all purpose flour
4 cups grated Gruyere cheese (about 12 ounces)
2 cups grated sharp white cheddar cheese (about 8 ounces)
2 teaspoons Dijon mustard
4 boneless and skinless grilled chicken thighs – diced
8 slices crisp cooked peppered thick sliced bacon ~ crumbled
Sea salt and freshly ground black pepper to taste
Directions:
Heat broiler
In a large pot, melt butter. Remove two tablespoons of the butter and combine with the breadcrumbs and Parmesan cheese in a bowl and set aside.
Into the remaining melted butter in the pot, whisk in the flour and cook, stirring for about 1 minute. Whisk in the hot milk, gradually, and bring
to a simmer. Cook until the mixture begins to thicken and bubbles. Add the Gruyere cheese, the cheddar cheese and Dijon Mustard. Whisk until the
cheeses melt and the mixture is smooth. Add in the cooked macaroni, grilled diced chicken thighs and bacon and continue to cook until the macaroni
is well coated. Season to taste with salt and pepper. Transfer the mixture into a 3-quart buttered casserole and top with the breadcrumb mixture.
Place the casserole under the broiler until the crumbs turn a golden brown. Serve immediately.
If you wish to make this recipe ahead, you can bake the casserole in a preheated 350 degree oven for 30 – 35 minutes until bubbly and golden brown.
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