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Bacon, Ranch and Chicken Mac and Cheese

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from Cooking Light
Calories: 497
Fat 17g
Protein 33.3g
Carb: 51.7
Fiber 2g
Cholesterol: 74mg
Iron 2.4mg
Sodium 767mg
Calcium 368mg

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Ingredients

  • 8 oz uncooked elbow macaroni
  • 1 slice applewood-smoked bacon
  • 8 oz skinless, boneless chicken breast, cut into 1/2 inch pieces
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 1.5 cups skim milk
  • 1/3 cup condensed 45% reduced sodium 98% fat free cream of mushroom soup, undiluted
  • 3/4 cup (3oz) shredded six-cheese Italian blend (such as Sargento)
  • 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 (2oz) shredded colby-jack cheese

Details

Servings 4

Preparation

Step 1

1. cook pasta
2. cook bacon in skillet over medium heat until crisp. Remove bacon from pan, reserve drippings. Finely chop bacon; set aside. Increase heat to medium-high. 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 degrees. 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 three minutes or until cheese melts.

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