Chicken and Bacon Mac and Cheese

This is a good stove top mac and cheese that you don't have to make a rue for. So for a quick and complete meal give it a try.

Here's how:

16-17 ounces pasta (you can use whatever shape pasta you want to.)
3 Cups whole milk
4 Tbl. butter
8 ounces velveeta, cubed
8 ounces sharp cheddar cheese, shredded
6-8 ounces Gruyere cheese, shredded 
1/4 tsp. Lowry's season salt
1/2 tsp. black pepper
1/2 cup frozen peas

1 package of bacon chopped into small pieces and fried till crisp. Drain on paper towel and discard bacon grease.

4-5 chicken breasts
Montreal chicken seasoning

season chicken with the Montreal Chicken seasoning and fry in a little oil till cooked through. Remove to a plate to cool slightly. Then cube and place back on plate. Keep any juice from the chicken that gathers in the plate.

Start pan of salted water and cook pasta according to directions. Don't over cook the pasta. While pasta is cooking make the cheese sauce. In a large enough pot to hold the finished meal heat up milk and add the butter. Stir till butter melts and add the velveeta and stir to melted and smooth. Next add the shredded cheddar cheese and gruyere cheese, stir till melted. Add the Lowry's salt and the pepper. Stir in the cooked pasta and add the bacon, chicken (and any juices in the plate) and peas. Stir till all incorporated and heated through,. Adjust seasoning if needed.

Enjoy!