Chicken with Creamy Macaroni Cheese

The pressure builds and you start counting down minutes until you eat. You spot the valve hiss as steam cues tell you the pressure cooker is doing its thing. There's this sorta excitement in the air, knowing soon that creamy mac and cheese with juicy chicken is gonna be in your bowl.

You catch the scent of chicken broth depth mingling with cheesy goodness. It kinda surprises you how fast the slow release brings the flavors together. You know this meal is something special that hits home every single time.

The timer ticks down and you feel that natural release happening, steam softly escaping. Then the lid pops open - and wow, the creamy sauce is thick, bubbly, with bacon bits peeking out. You're ready to dig in and this dinner's gonna hit the spot real good.

The Real Reasons You Will Love This Method

• Pressure cooker locks in all the juices for the chicken, keeping it tender.
• Broth depth is way better when everything cooks under pressure together.
• Steam cues help you know exactly when to start your slow release.
• You get creamy mac and cheese without babysitting the stove.
• Bacon grease and butter mix into the sauce for rich flavor in less time.
• The natural release lets the sauce thicken just right for that perfect texture.
• It's a one pot method mostly with a quick skillet step, so cleanup's easier.

All the Pieces for This Meal

• 8 oz macaroni pasta - for the cheesy base of this dish.
• 8 oz bacon, cubed and cooked - adds that smoky crunch we all love.
• 1 lb chicken breast boneless skinless, sliced - the star protein here.
• 3 tablespoon all-purpose flour - used in two parts for thickening the sauce.
• 1 large egg - to help bind and add richness.
• ½ cup whole milk and ¾ cup heavy whipping cream - keep the sauce creamy smooth.
• 1 tablespoon sour cream and 1 teaspoon vinegar - give a slight tang to balance flavors.
• ¼ cup honey and 2 tablespoon soy sauce - a little sweet and savory combo.
• 3 garlic cloves, minced - for that umami hit along with spices like paprika, chili powder, and black pepper.
• 4 tablespoon unsalted butter and 3 tablespoon bacon grease - fat brings out the flavor and smooths the sauce.

Your Complete Cooking Timeline

Step one, cook the macaroni pasta according to package instructions. Drain it and set it aside so it's ready to mix in later.

Step two, in a large skillet, cook your cubed bacon over medium heat until crispy. Remove it and let it drain on paper towels.

Step three, in that same skillet with bacon drippings, add your sliced chicken. Cook it until it's browned and cooked through. Then set it aside.

Step four is kinda the start of the sauce. Sprinkle 3 tablespoon of flour over the skillet drippings and stir to form a roux. Keep it moving so it doesn't burn.

Step five, slowly add the milk while stirring constantly. You're gonna want it smooth and thick. Then stir in sour cream, vinegar, plus the remaining ½ cup flour and mix it till smooth again.

Step six, toss in the cooked macaroni, chicken, and crispy bacon. Mix everything until it's all combined and looking creamy.

Step seven, transfer that mixture to a baking dish. Sprinkle some salt over the top and pop it into a preheated 350°F oven.

Step eight, bake for 15 minutes till bubbly and golden. Then you catch those steam cues and let the natural release happen before digging in.

Quick Tricks That Save Your Time

• Cook macaroni pasta while prepping chicken and bacon so you're multitasking.
• Use pre-minced garlic to skip peeling and chopping.
• Make roux right in the bacon skillet without cleaning another pan.
• Keeps sauce smooth by adding milk slowly with constant stirring.
• Prep ingredients the night before for an even faster cook day.

That First Bite Moment

The moment you dig that spoon in, you feel creamy waves mixed with the crispy surprise of bacon. The chicken slices melt into that sauce with a nice tang from sour cream and vinegar. It's just so comforting.

The warmth hits your tongue first followed by layers of flavor. Honey and soy sauce sneak in with spices like paprika and chili powder giving each bite a little pop. It's a full-on cozy dinner vibe.

You can't help but smile while chewing. It's the kinda meal that gets you right in the feels. The thick bubbly cheesy top and tender pasta underneath make it feel like a hug from the inside.

Smart Storage That Actually Works

First up, store leftovers in airtight containers so your creamy mac and cheese stays fresh. It lasts well in the fridge for about 3 days.

If you wanna keep it longer, portion it out and freeze in freezer-safe bags or containers. It defrosts easy in the fridge overnight.

Reheat gently on the stove or microwave with a splash of broth to bring back that creamy texture. Keep an eye so it doesn't dry out.

You can also pack this for work lunches - just reheat slow and catch those steam cues so it heats evenly without getting rubbery.

Common Questions and Real Answers

• Can I use chicken thighs? Heck yeah, thighs work great and stay juicy after pressure cooking.
• What cheese should I use for shredding? Something melty like cheddar or a mix with Monterey Jack works well.
• How do I avoid pasta getting mushy? Don't overcook pasta at first since it'll cook more in the sauce and oven bake.
• Can I skip bacon? Sure, but bacon grease adds a lot to the sauce depth, so try adding butter or olive oil instead.
• Is slow release necessary? Yeah, it helps prevent splatters and lets the sauce thicken nicely after pressure cooking.
• Can I make this dairy-free? You'd want to swap out milk and cream with coconut or almond milk, and use dairy-free cheese alternatives.

For more quick and delicious pressure cooker meals, try our Garlic Parmesan Chicken, or if you want a sweet end to your dinner, check out the Strawberry Cupcakes with Strawberry Buttercream for a delightful treat.