Chicken-Bacon-Ranch Mac and Cheese
Number of Servings: 4
Prep to Serve: 20 min
8 oz elbow macaroni, uncooked
1 slice bacon
1 chicken breast, cut into ½ inch pieces
1 T butter
1 T flour
1 ½ c milk
1/3 c cream-of-mushroom soup
¾ c cheese, shredded
½ t onion powder
½ t garlic powder
½ t salt
½ c Colby jack cheese, shredded
Cook pasta according to package directions, omitting oil. Cook bacon in a large skillet until crisp; remove and let cool, then crumble up. In the pan with bacon grease, add chicken and sauté over medium heat until done. In a large saucepan, melt butter over medium heat; sprinkle in flour and cook, stirring, for 2 minutes. Combine milk and soup; whisk into butter/flour. Bring to boil and cook for 2 minutes. Remove from heat a let stand for 4 minutes. Add ¾ c cheese, onion and garlic powder and salt; stir until cheese melts. Stir in pasta and chicken.
Preheat broiler. Spoon mac-and-cheese into a greased casserole dish. Sprinkle with bacon and Colby-jack cheese. Broil 3 minutes or until cheese melts.
Notes: To make vegetarian, omit bacon and chicken; add mushrooms.
Submitted: Mindy Brooks, from Cooking Light magazine