Chicken Ranch Mac & Cheese Recipe

By ldelmas

Ingredients

• TOPPING:
• 3 cups uncooked elbow macaroni
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup 2% milk
• 1-1/2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded Swiss cheese
• 3/4 cup ranch salad dressing
• 1 cup coarsely chopped cooked chicken
• 1/3 cup seasoned bread crumbs
• 2 tablespoons butter, melted
• 10 bacon strips, cooked and crumbled
• 1 tablespoon minced fresh parsley

Details

Servings 8
Preparation time 20mins
Cooking time 80mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot.

Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheeses until blended. Stir in dressing.

Add chicken and sauce to macaroni, tossing to combine. Transfer to a greased 13x9-in. baking dish.

Toss bread crumbs with melted butter; sprinkle over macaroni. Top with bacon. Bake, uncovered, 30-35 minutes or until topping is golden brown. Sprinkle with parsley.
Freeze option: Prepare recipe as directed, increasing milk to 1-1/3 cups. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 30 minutes. Uncover; continue baking as directed or until heated through and for a thermometer inserted in center to read 165°.
Yield: 8 servings.