Bacon Ranch and Chicken Mac and Cheese

20130607-185944.jpg

Ingredients:

8 ounces uncooked elbow macaroni
4 slices applewood-smoked 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 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
1/8 teaspoon salt
Cooking spray
1/2 cup (2 ounces) shredded colby-Jack cheese

20130608-074215.jpg

Directions:

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

20130608-074255.jpg

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.

20130608-074336.jpg

Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done.

20130608-074424.jpg

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

20130608-074513.jpg

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 chicken.

20130608-074554.jpg

Spoon mixture on top of pasta 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.

20130608-074702.jpg

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.