Chicken Mac and Cheese

2 lbs cubed chicken
16 oz Mueller's Elbows
1/2 cup cooked and broken bacon or bacon bits
1/4 cup margarine or butter
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp onion powder
1/4 tsp garlic powder
2 cups milk
2 cups heavy cream
2 cups shredded mild cheddar cheese
1 cup shredded sharp cheddar cheese
1 1/2 sleeves Ritz crackers, crushed

In a 12 inch Dutch oven, pre-cook chicken until pink is gone.
Drain chicken and set aside.
Cook pasta according to package directions.
Meanwhile, in large saucepan, over medium heat, melt margarine, stir in flour, salt, pepper, onion powder and garlic powder.
Gradually stir in milk and cream.
Cook and stir until thickened and bubbly.
Remove from heat.
Add 1 1/2 cups mild cheddar cheese and stir until melted.
Add liquid, pasta bacon bits and chicken to Dutch oven and mix well.
Top with remaining shredded cheese.
Top everything with crushed Ritz crackers.
Using 9 coals under and 18 on top, bake at 375 degrees for 30 minutes, until top is bubly and golden brown.
Remove from heat and let set for 5 minutes before serving.
Makes 8 servings.

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