Bacon, Ranch and Chicken Mac and Cheese

Here is another recipe from pinterest. Suprised? This is a version of mac and cheese that my husband might actually like. He has never been a fan of homeade mac and cheese (probably because there is no meat). This really doesn't taste much like mac and cheese, but it has more of an alfredo taste to it, and it has chicken and bacon. I really, really liked it and will definitely make it again.

 

I actually forgot to take a picture until we had already dished up. (I am still getting used to this food blog). It looked a lot prettier when I took it out of the oven. Also, I only had a few shell noodles and so I used half small shell and half mini penne. I also just put the Italian blend cheese on the top instead of colby-jack. The colby jack would give it a different taste and a little yellow color. I will have to try it next time. (Brian and Loni if you are reading this, Garrett ate this at my house and had about 3 servings of it!!!)

Bacon, Ranch and Chicken Mac and Cheese
Source: First Look, Then Cook

8 ounces uncooked elbow macaroni
1 slice applewood-smoked bacon
8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups fat-free milk
1/3 cup condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
3/4 cup (3 ounces) shredded six-cheese Italian blend (such as Sargento)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chopped fresh dill
1/2 teaspoon salt
Cooking spray
1/2 cup (2 ounces) shredded colby-Jack cheese

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.

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 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.