Creamy Ranch Mac and Cheese with Chicken and Bacon

All of the delicious flavor from your favorite vegetable dip - just in mac & cheese form. Whip up a double batch of this to have lots of leftovers on hand.


Ingredients:

8 ounces uncooked elbow macaroni

2 slices 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 milk

1/3 cup condensed cream of chicken soup, undiluted

3/4 cup shredded six-cheese Italian blend

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon dried dill

1 /4 teaspoon dried chives

1 /4 teaspoon dried parsley

1/4 teaspoon salt

1/2 cup shredded Colby-Jack cheese

Directions:

Cook pasta according to package directions, omitting salt and fat; drain.

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.

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, chives, parsley, and salt, stirring until cheese melts. Stir in pasta and chicken.

Preheat broiler. 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.

Prep Time:

25 minutes (including stove top)

Cook Time:

5 minutes (broil time)

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