Bacon, Ranch, and Chicken Mac and Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Dress up classic macaroni and cheese with applewood-smoked bacon, chicken, and Ranch dressing-inspired seasonings for a delicious twist on this classic dish. Ingredients:
8 ounces uncooked elbow macaroni |
1 slice applewood-smoked bacon |
8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces |
1 tablespoon canola oil |
1 tablespoon all-purpose flour |
1 1/2 cups fat-free milk |
1/3 cup condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted |
3/4 cup (3 ounces) shredded six-cheese italian blend (such as sargento) |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
1/2 teaspoon chopped fresh dill |
1/8 teaspoon salt |
cooking spray |
1/2 cup (2 ounces) shredded colby-jack cheese |
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. Heat oil 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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