What's Cooking Wednesday - Comforting Mac & Cheese

Well, we've started round two of strep, and I am hoping it won't spread!  But since Edwin happened to be out of town last night and James happened to feel miserable, I decided to make macaroni and cheese.  I can vouch for how yummy this particular mac and cheese recipe is because Edwin actually does like it now and then, and that is saying a lot since he isn't usually fond of what is one of my favorite things (This is probably best for my mid-section!).  James and I on the other hand, love all things mac and cheese, and are even made happy by the old blue box version.  But don't worry, this one is much, much better!

The recipe is from the Rachael Ray Show, which I have never actually watched, and from the Everyday with Rachael Ray magazine, which I always try to read or hang onto until I have time to read it.  But I think I was just looking around on the internet when I found this recipe, which you can see here, along with a short video. (The web page seems to load slowly, at least on my computer, but it does come up.)

One nice thing about this recipe is that you can change it around by leaving out or changing the meat (ham works nicely).  It is good without any meat, though my family is so addicted to bacon that they will miss it if I leave it out.  Another great thing is that you can freeze this easily, and you know how I love to make things ahead of time!  It's just warm and comforting, like food should be when your kids are sick.  Nothing fancy.  And though it's not the healthiest thing, at least it is 100% real food, which can't be said about the blue box.

I'll list the ingredients below, but take a look at the web-site for the directions.  Enjoy!

Grilled Chicken-and-Bacon Mac ‘n’ Cheese by Rachael Ray

6 slices good-quality smoky bacon, such as apple-wood smoked bacon

Salt and pepper

1 pound whole wheat, short-cut pasta

2 pieces skinless chicken breasts, lightly pounded

EVOO – Extra Virgin Olive Oil, for drizzling

1/2 teaspoon sweet smoked paprika

4 tablespoons butter

1 large onion, quartered lengthwise and very thinly sliced

2 rounded tablespoons flour

1/2 cup cloudy apple cider or chicken stock

2 cups whole milk

2 tablespoons chopped fresh thyme

Freshly grated nutmeg, to taste

1 1/2 cups shredded extra-sharp white cheddar cheese

1 cup shredded Gruyere cheese

Chopped flat-leaf parsley or celery greens, for garnish