The Bistro's mac 'n' cheese with grilled chicken Recipe - Los Angeles Times

Ingredients

• 1 (1-pound) box Cellentani (corkscrew) pasta
• 1/4 cup minced shallot (2 large shallots)
• 2 tablespoons olive oil
• 1 quart heavy cream
• 8 ounces Boursin Garlic and Fine Herb Gournay cheese, crumbled
• 4 (6-ounce) boneless, skinless chicken breasts
• Salt and pepper
• 2 teaspoons chopped fresh parsley
• 2 teaspoons chopped fresh rosemary
• 1/2 cup diced pancetta
• 2 tablespoons oil
• 1/4 cup bread crumbs
• Prepared macaroni base
• Prepared chicken
• 4 teaspoons chopped parsley
• 4 teaspoons white truffle oil