Directions

1. 1

   Cut the bacon into lardons. Place them in a cast iron skillet and render over medium-low heat for 10 to 15 minutes until golden and crispy. Reserve 1 tbsp of the bacon fat in the skillet and transfer the bacon to a paper towel to drain completely. Add the sliced shallots to the bacon fat and sauté over medium heat until softened, about 5 minutes. Set aside.

2. 2

   Preheat an indoor grill or grill pan over high heat. Add the chicken breasts and grill until the internal temperature reaches 165°F, about 6 to 8 minutes per side depending on thickness. Remove from heat, let cool slightly, and cut into bite-sized pieces. Set aside.

3. 3

   Cook the macaroni according to package directions until al dente. Drain and set aside. While the pasta cooks, pour the milk into a medium saucepan and heat over medium heat. Add the sodium citrate and whisk to combine, bringing to a simmer. Reduce heat to low and gradually add the shredded cheddar cheese while stirring constantly until the sauce is smooth and creamy. Season with salt and pepper to taste.

4. 4

   Add two-thirds of the cooked bacon lardons, the sautéed shallots, and the grilled chicken pieces to the cheese sauce. Stir to combine. Add the drained macaroni and gently fold everything together until well coated.

5. 5

   Pour the macaroni and cheese mixture into a cast iron skillet or oven-safe baking dish. In a small bowl, mix the melted butter with breadcrumbs if using, and sprinkle evenly over the top of the macaroni and cheese.

6. 6

   Place the skillet or baking dish under a broiler set to high and broil for 1 to 2 minutes, until the topping is golden brown. Watch carefully to prevent burning.

7. 7

   Remove from the broiler and garnish with the remaining bacon lardons. Serve immediately while hot.