Ingredients

The following ingredients have 4 Servings
  • 16 ounces uncooked elbow macaroni
  • 1/2 lb sliced bacon (any variety)
  • 3 boneless (skinless chicken breasts, diced into bite sized pieces)
  • 3 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 24 ounces (3 liquid cups) milk (I used 1%)
  • 2.5 cups shredded cheese (I used 1 cup Grueyere (1 cup Colby Jack, and 1/2 cup sharp cheddar))
  • 2 tablespoons powdered ranch dressing mix
  • Kosher salt and pepper (to taste)
  • Cooking spray

Instruction

  • Cook pasta according to package directions until al dente. Drain, but don't rinse; Set aside.
  • Preheat oven to 375 degrees F
  • Use kitchen shears or a chef's knife to cut bacon into bite sized pieces. Cook in a large 3-quart saucepan over medium heat until crisp, then drain on paper towel and set aside. Reserving drippings in pan.
  • Add chicken to drippings in pan, sprinkle with pepper and salt and sauté for 10 minutes or until chicken is no longer pink. Remove chicken from pan and set aside.
  • Melt butter into the same pan over medium heat and add flour. Stir to combine and cook 2 minutes, whisking constantly. Gradually whisk in milk, then stir in ranch powder.
  • Bring to a slow boil; cook 2 minutes or until thickened. Remove from heat and stir in cheeses. Once cheese has all melted, stir in pasta, chicken, and most of bacon. (Reserve some bacon to garnish the top of the dish)
  • Spoon mixture into a greased 9" x 13" baking dish. (A lasagna pan works well.) Sprinkle evenly with reserved bacon and bake for 20-25 minutes or until heated through.