I picked out this recipe from the May 2014 Cooking Light magazine. It looked like an interesting version of mac and cheese to try. Plus we got to add a few vegetables as well! It was called Chicken-Broccoli Mac and Cheese. Paula and I threw this meal together in about 25 minutes. It was really really good!!
Preheat broiler to high. While the broiler is warming up, cook 8 ounces of macaroni until al dente, omitting salt. Add 1 chopped broccoli to the pot of boiling water during last 2 minutes of cooking. Drain.
While the pasta cooks, place 2-3 slices of bacon in a large ovenproof skillet over medium-high heat and cook 4 minutes or until browned, stirring occasionally. Remove the bacon from pan with a slotted spoon. Reserve 1 1/2 teaspoons of the drippings in the pan. Sprinkle 2-3 chicken breasts with 1/4 teaspoon salt. Add the chicken to the drippings in pan and cook 4 minutes or until the chicken is done. Note: we used rotisserie chicken for the meal so we skipped this step. Sprinkle the chicken with 1 tablespoon of minced garlic and cook another 2 minutes, stirring occasionally. Sprinkle with 1/4 teaspoon of turmeric and cook another 30 seconds, stirring frequently.
Combine remaining 3/4 teaspoon salt, 1 1/4 cups of milk, 1 cup chicken stock, and 1 tablespoon of flour, stirring with a whisk. Add the milk mixture to the pan and bring to a boil, stirring frequently. Cook for 2 minutes or until thickened. Add the pasta-broccoli mixture and 2 ounces shredded cheddar cheese. Toss to coat and then sprinkle with the remaining 3 ounces cheese and chopped bacon. Broil for 2 minutes or until cheese melts and just begins to brown.