cooking with cadee

Chicken Bacon Ranch Macaroni and Cheese

*note* we doubled the recipe so that we could have leftovers

Ingredients:

8 oz uncooked elbow macaroni

1 slice of bacon (we used more)

8 oz skinless, boneless chicken breast, cut into 1/2 inch pieces

1 tablespoon canola oil

1 tablespoon all-purpose flour

1 1/2 cups fat-free milk

1/3 cup condensed cream of chicken soup, undiluted

3/4 cup shredded italian blend cheese

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon dried dill

1/4 teaspoon salt

1/2 cup shredded colby-jack cheese

Directions:

Cook pasta acording to directions, drain and set to the side

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

saute 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 F

Add italian cheese blend and spices

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 bacon and colby-jack cheese

Broil 3 minutes or until cheese is melted

Enjoy!!