Makes 6-8 Servings
1/2 pound - Elbow macaroni noodles
1/2 pound - Chicken breasts, boneless and skinless
3 Tbsp - Light Butter or Margarine
3 Tbsp - Flour
1 Tbsp - Dijon mustard
3 cups - 1% Milk
1/4 cup - Sweet Onion (finely diced)
1 - Bay leaf
1/2 tsp - Paprika
1 - large egg
6 oz - Reduced Fat Sharp cheddar, shredded
6 oz - White Cheddar, shredded
6 oz Provolone, shredded
6 oz - Asiago, shredded
1 tsp - Salt
Fresh black pepper
3 - Slices of tukey bacon, chopped1 cup - Bread crumbs
Preheat oven to 350 degrees.
1. In a pot of boiling (add salt), cook the pasta until done. Place your chicken breasts on a cookie sheet and bake for 30 minutes.
2. While the pasta and chicken are cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
3. Add the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni and chicken into the mix and pour into a 2-quart casserole dish. Top with the remaining cheese and bread crumbs.
4, Bake for 30 minutes. Remove from oven and rest for five minutes before serving.