Ingredients
- 1 1/2 cups uncooked elbow macaroni or Cavatappi pasta
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups heavy whipping cream
- 1/2 cup 2% milk
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups grated cheese
- 2 cups shredded cooked chicken
- 6 bacon strips, cooked and crumbled
- 1 jalapeno pepper, seeded and chopped
- 1 cup crushed kettle-cooked potato chips or panko (Japanese) bread crumbs
Directions
- Cook pasta according to package directions for al dente and drain. Preheat broiler.
- In a 10-inch cast-iron or another ovenproof skillet, heat butter over medium heat. Stir in flour until blended; cook and stir until lightly browned, 1 to 2 minutes (do not burn). Gradually whisk in cream, milk, Cajun seasoning, salt and pepper. Bring to a boil, stirring constantly. Reduce heat; cook and stir until thickened, for about 5 minutes. Stir in cheese until melted. Add pasta, chicken, bacon and jalapeno; cook and stir until heated through. Sprinkle chips over top.
- Broil 3-4 inches from heat until chips are browned, about 30 seconds.
Test Kitchen tips
- If your family likes spicy foods, add more Cajun seasoning or jalapeno pepper.
- Cavatappi is a tube-shaped pasta in the shape of a corkscrew.
Originally published as Spicy Chicken Bacon Mac in Simple & Delicious August/September 2018
Source: www.tasteofhome.com.
