1 pound elbow macaroni
4 slices bacon, chopped
1/4 cup butter
1 yellow onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1/4 cup all-purpose flour
4 cups whole milk
2 cups shredded cheddar cheese
2 cups shredded provolone cheese
2 cups shredded chicken
1 tablespoon Cajun seasoning
Chopped chives (as garnish)
Cook the pasta according to the package directions. Drain and set aside.
In a large skillet, cook the bacon over medium-high heat. Once the bacon is browned, remove the bacon pieces to a small bowl. Discard all but one tablespoon of the bacon grease.
Add the butter to the grease, along with the yellow onion, green bell pepper and celery. Cook until the vegetables are softened, about 5 minutes.
Add the flour and cook until the mixture is lightly browned, about 5 minutes.
Pour in the whole milk with a slow, steady stream. Bring the mixture up to a simmer and cook until it is thickened.
Add the cheddar and provolone cheese one handful at a time, stirring to melt and combine the cheese before adding the next handful.
Add the shredded chicken and Cajun seasoning and stir to coat.
Pour the cheese sauce over the cooked noodles.
Serve into individual bowls and top each bowl with the cooked bacon bits and chives.