Bacon, Ranch, and Chicken Mac and Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
8 ounce(s) macaroni uncooked |
1 slice(s) bacon |
8 ounce(s) boneless, skinless chicken breast cut into 1/2 inch pieces |
1 tablespoon(s) butter |
1/2 tablespoon(s) corn starch |
1 can(s) cream soup |
3/4 cup(s) six-cheese italian blend shredded |
1/2 teaspoon(s) onion powder |
1/2 teaspoon(s) garlic powder |
1/2 teaspoon(s) fresh dill chopped |
1/2 teaspoon(s) salt |
1/2 cup(s) colby jack cheese shredded |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done.
3. Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta and chicken.
4. Preheat broiler.
5. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-Jack cheese. Broil 3 minutes or until cheese melts.
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