Homemade Macaroni and Cheese Carbonara style with Mojo Chicken

1lb pasta (elbow or corkscrew works best)
2 packages of Italian mix 6 cheeses (Romano, Provolone, Fontina, Mozzarella, Parmesan, and Asiago)
3 c milk
3 T of flour
3 T of butter
1lb boneless skinless chicken breasts
panceta or bacon
Mojo Sauce









Marinade chicken in Mojo sauce, at least a hour, overnight if possible. Bake chicken at 400º F for 45 minutes. Cook pasta as directed on box, drain and set aside.

Once chicken is done let rest for about 10 minutes then cut into cubes. Cut bacon or panceta or bacon into cubes and fry up crisp, drain on a paper towel.

For the béchamel sauce, melt butter, and mix in flour to make a roux, pour in milk and bring to a boil until thickened, add one package of the mix of cheese into the milk mixture until thickened.

Pour over pasta, panceta/bacon and chicken, Mix well until all is covered. Add the second package of cheese and stir it in, leaving a little to top the mac and cheese.

Bake in oven at 400º F for 45 minutes, broil for the last 10 minutes to brown the cheese on top.