Bacon, Ranch, and Chicken Mac and Cheese

This was a hit tonight!  Even Andrew, the pickiest eater EVER, loved it.  Wahoo!!!

The combination of onion and garlic powders plus fresh dill creates a flavor similar to ranch dressing.

8 oz uncooked elbow macaroni
1 slice applewood-smoked bacon (not enough for us, next time I’ll use 2 slices)
8 oz skinless, boneless chicken breast, cut into pieces (again, next time I’ll use more)
1 tablespoon butter
1 tablespoon flour
1 1/2 cups fat free milk
1/2 cup fat free cream of mushroom soup, undiluted
3/4 cup shredded six cheese Italian blend
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chopped fresh dill
1/2 tsp salt
cooking spray
1/2 cup shredded colby-Jack cheese

1. Cook pasta according to pkg 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.  Add chicken to drippings in pan; saute 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 past 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.

1 Comment (+add yours?)

  1. Nicole
    Aug 15, 2011 @ 07:30:30

    Definitely trying this soon! Thanks!


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