Chicken and Bacon Mac-n-cheese

Ingredients:
6 slices bacon
Salt and pepper
1 lb whole wheat short-cut pasta
2 pieces skinless, boneless chicken breast, lightly pounded
Extra-virgin olive oil
1/2 teaspoon sweet smoked paprika
4 tablespoons butter
1 large onion quartered lengthwise and very thinly sliced
2 tablespoons flour
1/2 cup chicken stock
2 cups whole milk
2 tablespoons chopped fresh thyme
Ground nutmeg
1 1/2 cups shredded extra-sharp white cheddar cheese
Chopped flat-leaf parsley, for garnish

Directions:
1. Preheat the oven to 375 degrees. Arrange the bacon on slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.

2. Bring a pot of water to a boil, salt it, add the pasta and cook 1 minute less than the instructions indicate, or until just shy of al dente. Drain and return to the pot.

3. While the pasta is working, heat a pan over medium-high heat. Drizzle the chicken with extra-virgin olive oil to coat lightly, then season pepper. Cook the chicken for about 10 minutes, turning occasionally. Transfer to a cutting  board and halve the pieces lengthwise, then thinly slice crosswise.

4. While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in the stock, then the milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add the thyme and season with salt, pepper, and nutmeg. Stir in the cheeses until melted.

5. Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with the parsley.

Note: Next time I plan to add a veggie to it.

Adapted from Everyday with Rachael Ray