bacon, chicken & chipotle mac and cheese

Lately I have been trying to incorporate einkorn products in our diet. I have wanted to try it since reading the book Wheat Belly last year. Einkorn is a ancient wheat that is supposedly easier to digest.

We used a whole wheat penne. Although it tastes a bit denser, it is not much heavier than another whole wheat pasta. I used this recipe by Alton Brown as a base and then doctored it up.


Ingredients
~ 8 strips bacon, cooked and crumbled
1 box (12 oz) penne
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard

1/2 tablespoon chipotle chili powder
3 cups milk
1/2 teaspoon paprika - this is my favorite favorite favorite paprika
1 large egg
~ 2 cups cheddar, shredded

~ 2 cups cooked, shredded chicken
~1.5 cups green beans
Sea salt
Black pepper

Directions

Preheat oven to 350 degrees F.

Cook bacon however you like. I like to bake it in the oven so that I can do other things while it is cooking.

For the rest of the dish, I followed Alton's directions almost to a T. The only difference was that I added my bacon and chicken after the cheese and I left off the bread crumbs. 

This was a great recipe and a great way to use up chicken that is not boring. We get in a rut of having the same things, so this way a nice change.